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


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


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,