Jis’ a lil’ ole’ down home country cookin’ is what we got here fo’ks. Dese is da bes’ biskits n’gravy I ever et and I ain’t jis a whis’lin Dixie.


  • 1 lb. mild pork sausage
  • 1/2 lb. hot pork sausage
  • 2/3 cup flour
  • Milk
  • Salt and pepper to taste


Bisquick  Biscuits-  Follow recipe on box

Place both kinds of sausage into skillet and brown, breaking sausage into bite-sized pieces or smaller. I usually buy the “Jimmy Dean” or “Tennessee Pride” sausage that comes in a packaged roll found next to the bacon, sausage, etc. at the supermarket. When sausage is cooked, do not drain. Add the flour all at once and blend well into sausage. The sausage will stick together a little bit. Gradually, begin to add milk, blending well after each small addition  until desired thickness of gravy is created. Season with salt and pepper to taste (I go heavy on the pepper). If the gravy becomes too thick, add a little more milk. Make yer biskits and scramble up some of them there eggs!

Yer belly ain’t gonna need nothin’ else til suppa time!

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