Liking biscuits and gravy has been years (and I do mean YEARS) in the making. It’s not something I was exposed to until I was an adult and even then it never piqued my interest. My husband orders it regularly, and without fail, would offer me some regularly, to which I’d always decline. Until we started going to a restaurant that had the softest, fluffiest biscuits I’d ever seen. I’d sneak a bite of just the biscuit – no gravy – each time. Until one day, unbeknownst to me, there was gravy on the underside that I didn’t see. And you know, it wasn’t so bad. It eventually got to the point where I’d start sampling it and then even sharing it with him but only ever at this restaurant. To date, I’ve never sampled it at any other restaurant none have ever looked appealing to me. I’ve since tried my hand at it a time or two at home, much to my husband’s delight.

I make my own biscuits and prepare the following while they’re baking, but of course you can buy the refrigerated kind (they’re just not as good, in my opinion).

Ingredients:

1lb 16oz Jimmy Dean regular sausage roll

1 tbsp butter

1/4 cup flour

2 1/2 cups milk

Freshly ground S&P, to taste

Preparation:

In a large skillet, over medium heat, brown the sausage, breaking it up into crumbles. Surprisingly, it’s not very greasy so add in 1 tbsp of butter and allow to melt. Stir. Sprinkle the flour over the sausage, stir, and slowly pour in the milk, stirring as you go, until it comes to a soft boil. Lower the heat and cook for a few more minutes. Season with S&P.

Spoon mixture over a biscuit.

Enjoy!