I used another recipe for biscuits but I used this gravy recipe. This is the best gravy ever!
Excellent... I was put off because several folks said they made the gravy, not the biscuits. They really missed out!! I hate rolling biscuits so I added about 1/8c or less milk then spoon-dropped the biscuits onto the prepared cookie sheet. I used wet hands to smooth them a bit then brushed with butter. OMG.
Used my own biscuit recipe but the sausage and gravy were outstanding! Our son told me prior to breakfast that he wasn't that wild about sausage/gravy but he went back for seconds on this!
Best biscuits and gravy I have ever made. Followed the recipe exactly as written and we both loved it! I was going to try the other recipes I see on this site but I need look no further. Well done!
I used store bought southern biscuits but I made this gravy per the recipe. It was absolutely delicious. My husband often questions my ability to make a good gravy but he loved this. I will be making this again and will keep the recipe in my recipe box.
I am not a big fan of canned milk... do not like the "processed" taste of it. I would use heavy cream or "Half & Half" or milk. As i do not like the clean-up i use store-bought refrigerated large biscuits like the brand name "Grands" (& it is a lot faster & store-bought refrigerated biscuits taste just as good as homemade & usually more flakey ) i will cut the biscuits in 1/2 butter & place a poached egg on each half on my biscuits & pour gravy over Cooking time will determine the thickness of the gravy... if you like thin simmer less time... if you like thick simmer more... I like a thick that will warm my belly & stick to my ribs for several hours..
This recipe was excellent for both the sausage gravy and the biscuits. In the past I have made drop biscuits, but decided to use this recipe this time. For me this recipe made 7 4-5 inch biscuits plus one mini biscuit made with the leftover dough. I may have brushed them with a little too much butter, but it took about 20 minutes in the oven before they started to brown. Even so, the toothpick test showed they were done. The sausage gravy was easy and fantastic. The only change I made was to use milk instead of water as other reviews suggested. I ran out of whole milk, so about 1/2 of the water amount was almond milk and the rest was whole milk. I served this with eggs and a side of hash browns. While I made the eggs and hash browns, the gravy had to sit a bit in the pan, and then I rewarmed it when everything else was done. The gravy turned out wonderfully thick, and the biscuits held up much better than the drop biscuits I have made in the past. I had leftovers of both and froze them for a future meal. We all loved this recipe, and I will definitely be making it again.
This alberta girl channeled her southern belle to make this recipe. Juat like eating in a restaurant. AND the biscuits are to die for.!!!
