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Traditional Biscuits and Sausage Gravy

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Is there anything more satisfying than warm biscuits smothered in creamy sausage gravy?

No, I didn’t think so. Real, from-scratch biscuits and gravy are the ultimate comfort food. This recipe will warm your insides and transport you to a simpler time. I imagine this IS what true American food used to be. Before the plastic and fillers, before the artificial colors and sweeteners, before the corporate war on real food, before all the mega-farms there was simple homestyle cooking like this. Try it and see how you feel. It sure makes me feel good!

Traditional biscuits and sausage gravy on a plate.

Start With These Homemade Ingredients Made From Scratch

Pastured Pork Sausage

Sheet pan of homemade sausage patties.

and Buttery Coconut Oil Drop Biscuits

A dozen fresh-baked, golden brown biscuits.

Once you have your pork sausage made or sourced and your from-scratch biscuit baking, you can start on the gravy:

In a heavy-bottomed sauce pan melt the coconut oil over medium-high heat. When the oil is hot add the raw sausage in bite-size chunks. Add the salt and pepper. Brown the sausage well.

Sausage cooking in a pot.

When the sausage is nice and brown add the butter and stir it until melted and foaming. Add the flour and quickly stir the pot to coat all the sausage and keep lumps from forming.

Cook the flour and sausage mixture (roux) over medium heat until the flour is just starting to toast and brown. It should look like this.

Sausage and flour roux cooking in a pot.

Turn the heat down to medium-low and add the milk slowly while stirring briskly. Once all the milk is added continue to stir as you raise the heat to medium. The gravy will start to thicken as the temperature rises. Keep the cup of water on hand and add a little here and there if your gravy is getting too thick. You don’t have to use all the water but I did.

Thick gravy in a bowl with a spatula.

When the gravy starts to simmer and is thick enough to coat a spoon it is done. Turn off the heat and check the seasoning. Add more salt or pepper if needed.

That’s it! Your gravy is done and ready to eat. Don’t forget to check on your biscuits in the oven!!!

A bowl of biscuits and gravy.

Biscuits smothered in homemade sausage gravy.

Traditional Biscuits and Sausage Gravy

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Real, from-scratch biscuits and gravy are the ultimate comfort food. This recipe will warm your insides and transport you to a simpler time.

Ingredients

Instructions

    1. In a heavy-bottomed sauce pan melt the coconut oil over medium-high heat. When the oil is hot add the raw sausage in bite-size chunks. Add the salt and pepper. Brown the sausage well.
    2. When the sausage is nice and brown add the butter and stir it until melted and foaming. Add the flour and quickly stir the pot to coat all the sausage and keep lumps from forming.
    3. Cook the flour and sausage mixture (roux) over medium heat until the flour is just starting to toast and brown.
    4. Turn the heat down to medium-low and add the milk slowly while stirring briskly. Once all the milk is added continue to stir as you raise the heat to medium. The gravy will start to thicken as the temperature rises. Keep the cup of water on hand and add a little here and there if your gravy is getting too thick. You don't have to use all the water but I did.
    5. When the gravy starts to simmer and is thick enough to coat a spoon it is done. Turn off the heat and check the seasoning. Add more salt or pepper if needed.
    6. That's it! Your gravy is done and ready to eat. Don't forget to warm your biscuits in the oven!!!
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