(San Antonio Texas)
I just made this, I grew up eating biscuits and gravy and I love love love them!
Anyway, I like that you added the flour to the sausage first, then added the milk. That eliminated any potential for lumps, very smart!
I love this. I have always added my touch to every recipe I've ever tried. So naturally I did this to your recipe as well.
In case you want to try sometime, and I don't even think you need to because keeping this as traditional as possible is THE BEST way to go. But I added evaporated milk, onion powder, a few red pepper flakes and it satisfied my crazy tongue.
Ok thank you SO MUCH! Your method was perfect!!!
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May 29, 17 10:25 PM
At what temperature and how long do I bake a pie shell using your recipe? Thanks! Hey there! If you are wanting to bake then fill your shell, here are
Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making