This homemade sausage gravy and biscuits recipe is a classic recipe. It combines warm, flaky buttermilk biscuits with the ...

The Food Network star offered a variation on the recipe, as well as a caution of sorts. “The gravy I made Saturday, however, was true sausage gravy, which I prefer to the regular kind,” she added.

1. Defrost sausage in refrigerator ... 4. Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Now Sqirl pastry chef Meadow Ramsey bakes dozens of lard biscuits every Saturday (the only day they’re available at the cafe), served with sausage gravy ... 1 1/2 inches apart. The recipe ...

Cook, stirring, about 1 minute. Raise heat and whisk in chicken broth. When sauce thickens and comes to a boil, stir in cooked sausage and pepper to taste. Reduce heat and simmer, stirring ...

This sausage gravy recipe comes from ... DO AHEAD Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving. Recipes you want to make. Cooking advice that works.

4. Bake for 10 minutes or until the biscuits are golden brown. Heat the gravy in a 1-quart saucepan over medium-high heat until hot and bubbling. Split the biscuits and serve topped with the gravy.