Recipe by Debbie
"This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions."
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sage flavored ground breakfast sausage
finely chopped onion
hot pepper sauce
active dry yeast
warm water (110 degrees F/45 degrees C)
warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't soak into the biscuits. I used 2 tbsp of flour and 2 cups of milk. I also eliminated the salt altogether.
I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits, or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make.
I agree with the other reviewers that this does come out way too thick. Will keep my other recipe going, although thank you for the post.
very good but as a previous reviewer said please double the amount of milk and as for the flour I used 3 tablespoons.Awesome!! tastes like the stuff I order at restaurants!! even better
The chicken seasoning, hot sauce and Worcestershire really gave it a great flavor! One of the reviewers was crazy for wondering why they should put it in, I think it's the best I've made in quite some time! I didn't add the nutmeg and added only a teaspoon or so of chopped onions from the spice rack and adjusted the milk/flour ratio just slightly to suit our preference. Thanks for the twist.
As others said, this is a great recipe, just like the restaurants, however there is just not enough gravy and it comes out too thick. I doubled it and added more milk-add enough so that you get the consistancy you personally like. It was just too thick for me. Make sure you cook the flour well to get rid of the pasty taste before you add the milk.
This recipe is the only reason my girlfriend stays with me. The combination of spices leaves you glowing after eating it. Everyone complains about the recipe not calling for enough milk, sure it needs more milk but it doesn't justify giving one star. Just add more milk until its the consistency you like. Gloria keep up the good work!
I didn't find it too thick at all and I used the calculator to increase the recipe to 60 servings for a Master Gardener training class at our local AgCenter. It was the hit of the morning. I left out the hot sauce and put a bottle on the table for anyone who wanted to heat it up. It held very well all morning in a crock pot on low, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Gloria's Sausage Gravy with Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 764
** Calories from Fat: 385
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