It is a popular breakfast dish in the United States, especially in the South.
It consists of soft dough biscuits covered in thick "country" or "white" gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper. In some parts of the southern United States this is also called sawmill gravy.
8 buttermilk biscuits
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-8 tablespoons flour
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-8 tablespoons flour
Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.
Serve over biscuits.
