Biscuits and Gravy
This gravy is practically a must in most southern kitchens. It is similar to the one served at the Cracker Barrel and Hardee’s restaurants and made in so many southern kitchens.
When I worked at Hardee’s I made a whole lot of biscuits and gravy. Heck I made a whole lot of biscuits. I made them from scratch. Hardees still makes them from scratch.
I posted my biscuit recipe and you can get it here.
The funny part is that I was not a good baker. Not at all. At first I think they only picked me because I was the only person willing to do the job.
The funny thing about baking is that you have to be precise. You have to measure out everything. I always disliked that part. I just wanted to toss everything together and be done with it. With baking you cant do that.

Well you can if you want it to come out like a mess.
I cant tell you how many times I did not measure and wished I did. It was awful and I had to throw it away. I hate wasting food so when ever I get the urge to do that I do something else until that desire goes away. I now measure everything. I think as I have gotten older I have gotten more patent. I now have no problem measuring. In fact I kind of find measuring kind of therapeutic.

Biscuits and Gravy
Ingredients:
6-8 biscuits homemade or store bought
12 ounces pork sausage
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Crumble the pork sausage in a large skillet and cook on medium until pork is no longer pink. Sprinkle in the flour and allow it to cook to get rid of that flour taste, about 2 minutes.
Slowly add the milk until it is incorporated and begins to thicken. Add salt and pepper
Peace be with you,
Veronica
Oooooo – you are spilling the beans on Hardee’s gravy…LOL. I love it. It is just one of my most favorite things to eat. I could have this for breakfast every single morning of my life!! I’m gonna make this for sure!
Measurements! 🙂 I’ve always just eyeballed it. Now if someone asks I can at least tell them about how much it is.
Looks YUMMY Guess what we are having tomorrow night for dinner! LOL!
Chris, I know what you mean about eyeballing it. I used measurements for the newer cooks. Kim, let me know how Tim and the kids liked dinner.
Ohhh I always wanted to try this Veronica! Would you add this to my Vintage Recipe Group?
Patti, yes, I need to update Cook Eat Share with other recipes also. I will try to do that tomorrow.
Hi Veronica! I’ve chosen you for the Stylish Blogger Award! Get to my page and grab it – you deserve it! Congrats and have a great day!
If you want to know a SECRET INGREDIENT that I’ve put in for years …. and makes it have a wonderful different taste —- use white pepper! My boys didn’t like pepper when they were younger, so I used white pepper to sneak in pepper in my sausage milk gravy, and guess what? A great new taste for this dish! Try it, you’ll LOVE it!
Cathy, Waxhaw, NC
What brand of sausage do they use! Sausage has different taste!
Also try the same ratios with Chorizo sausage. Adds an extra depth of goodness!