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I’m going to tell you a love story. A story about things that are meant to be together.

{You: thinking – I could have sworn I clicked on a recipe! Bear with me.}

Years ago, Chad had to go out of town for work for a week. I have always hated it when he leaves. It’s not that I’m incapable of being alone, nor that I even need him around at every moment.

The difference is, I miss him. I want him around.

When he is gone, I am not able to relax. I am constantly “on”, if that makes sense. I am on alert, on patrol, the number one person if anything should arise. And he’s just better at that than me. I’m not dependent, we are just better as a team. And I love to be around him.

So when Chad returned from his trip, I was obviously ecstatic to see him. Then he gave me a little gift. Something he found when he was out, and it made him think of me.

It was perfect. Both literally, and figuratively. One without the other? It doesn’t make sense. And my love for biscuits (see post here) is close to the same infatuation he has with gravy, especially sausage gravy.

So obviously, I was going to have to master a great gravy recipe. As a child, gravy was not something I ate, nor was I exposed to it much. My mother-in-law is who first introduced me to milk based gravy, as {shocker}, she had been making it for Chad’s father for years.

Gee, I wonder where the gravy infatuation came from?

Ever the rebellious son (ha!), Chad loves things spicy, and with a kick. Poppy (as he is so lovingly referred to in our home) has a much more subdued palette, though picky just the same, and I think he prefers his wife’s gravy to mine ;). That’s ok. Can’t win ‘em all.

After you have put together your biscuits (see recipe here), and they are becoming amazing golden crumbles of awesomeness {baking in the oven}, you can begin your sausage gravy.

Your cast iron pan should be hot, but not smoking. Add to it one pound of spicy breakfast sausage. Cook this until is is crumbled and browning. There should be some fat in the bottom of the pan. Do not be afraid! This is where that yummy sausage flavor builds into gravy. Once the sausage is fully cooked, sprinkle approximately ¼ cup of flour over it and stir. Have your milk ready to add (I use whole milk  for the ultimate decadence, because…why not?). The purpose of the flour is to soak up the grease at the bottom of the pan. You will want to keep it moving, otherwise it will burn. The toasty flavor is good – that’s cooking the flour and helping to get rid of the raw (gummy) texture you can sometimes get. Slowly add your milk, starting with around 2 cups. Stir carefully and constantly, as burned milk = bad, bad things. At first, you will think I’m looney and that the gravy is too thin, but as it heats and comes to a rolling bubble, it will begin to thicken. This is where you can use your judgement, adding more milk to thin. I usually end up using around 3 cups for this size recipe.

To keep darling husband appeased, I add about 1 teaspoon of black pepper and 1 teaspoon of salt to the gravy. This gives it a nice, peppery kick in addition to the spice of the hot sausage. If that is too much for you, add less.

The timing of this should be perfect with the biscuits getting pulled from the oven. You can either split the biscuits in half, or simply layer the gravy over the top of them whole. Round out the meal with an egg or two, or simply add more biscuits to your pile.

I won’t tell.

As for the sign? It now sits in my kitchen, and every day, I smile, thinking about it and just how suitable one little saying can be for a couple.

Down Home Biscuits & Gravy
Serves 8
Home style Buttermilk Biscuits smothered in a peppery, sausage gravy. Comfort food at it's finest!
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
  1. 1 pound spicy breakfast sausage
  2. 1/4 cup flour
  3. 3 cups milk
  4. 1 tsp salt
  5. 1 tsp pepper
  6. 1 recipe for Buttermilk Biscuits found on this blog
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  1. Make the biscuits according to the directions in the Buttermilk Biscuits blog post. While you are preparing the biscuit dough, turn on your cast iron skillet to medium. Once the biscuits are in the oven, add 1 pound of ground spicy breakfast sausage. Cook until brown and crumbled. Once the sausage is cooked through, sprinkle the flour over the meat, stirring to allow it to absorb the grease from the bacon, but stirring quick enough to not burn the flour. Pour approximately 2 cups of the milk into the pan, stirring and scraping the pan. As the gravy begins to bubble, it will thicken. Add more milk according to your thickness preference. Add in salt and pepper, starting with less if you are concerned about spiciness.
  2. At this time, the biscuits should be done and ready to be pulled out of the oven. Slice two biscuits in half and ladle sausage gravy over the top. Enjoy!
  1. Regular sausage can be substituted for spicy sausage according to personal preferences.
Wanderstead Wife http://www.wandersteadwife.com/

Author: Erin

I'm doing what I can to provide the best life I can for my family. I love cooking & baking, homestead arts, DIY, and gardening {as well as coming up with projects for Mr. Wanderstead Husband!!}...but I love to explore the world around us too! We will figure out how to do it, and eat well while trying.

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14 thoughts on “Down Home Biscuits & Gravy

  1. In all my long years, I have never mastered the art of making gravy. To be sure, I haven’t really tried either. You inspire me though!

    Posted on May 3, 2017 at 11:14 am
  2. Yum yum! Just to be clear, though, I can and DO make gravy! You just weren’t paying attention when you were a little kid!

    Posted on May 4, 2017 at 10:19 pm
  3. Awwww- love it. Can’t believe my talented cook of a daughter-in-law actually learned something from me! Thanks for the credit. I had no idea. I’m so touched 🙂

    Posted on May 5, 2017 at 4:02 am
  4. A lovely story and what sounds like a yummy recipe. Thanks for sharing your recipe, I am going to go and give it a try this weekend!

    Posted on May 5, 2017 at 2:46 pm
  5. Thank you for sharing it – I’m a southern girl born and raised and this post makes me so hungry definitely will try this soon!

    Posted on May 5, 2017 at 5:58 pm
  6. As I live and have been raised in this south this is something I’ll definitely have to give a whirl too! Can’t ever go wrong with biscuits and gravy.

    Posted on May 5, 2017 at 6:47 pm
  7. What a cute story! You made me hungry for biscuits and gravy!

    Posted on May 10, 2017 at 12:39 am
    1. Thank you!! 🙂

      Posted on May 11, 2017 at 12:20 am
  8. Yum! Gravy and biscuits is one of my hubby’s favorites, too! I haven’t made it in a while, though. Thanks for the reminder! He will be very excited to come home to this dish tomorrow 🙂

    Posted on May 10, 2017 at 1:37 am
    1. I hope he loves it!!

      Posted on May 11, 2017 at 12:20 am
  9. Thanks for the recipe!! I plan on trying this very soon. I’ve actually never made homemade biscuits and gravy! My husbands LOVES biscuits and gravy, guess that’s what’s for breakfast! Thanks!

    Posted on May 11, 2017 at 12:03 am
    1. You’re welcome!! I hope he loves them as much as my husband does!!

      Posted on May 11, 2017 at 12:18 am
  10. What beautiful photos! You must have a really good camera to capture that detail. I love your writing style also–very personal, draws people in. All these recipe blog posts are making me hungry! 🙂

    Posted on May 20, 2017 at 10:48 pm
    1. Thank you so much Stephanie! I really try to be as real as I can in my posts. ave thank you for the photography compliments! I have an amazing camera, (Canon 7D) but these were actually taken with my iPhone!

      Posted on May 21, 2017 at 12:24 am