Grandma’s SECRET Biscuit & Gravy Recipe -The Hillbilly Kitchen’s Best-Ever Biscuits & Sausage Gravy

Grandma’s secret biscuit and gravy recipe is revealed, passing down a timeless family tradition that’s sure to become your new go-to comfort food. Ever wonder how to make sausage gravy that tastes like it came straight from a Southern grandma’s kitchen? This recipe unlocks the secrets to a truly authentic and flavorful experience. You’ll learn how to make fluffy, buttery biscuits from scratch and a rich, savory gravy that will satisfy even the most discerning palate.

Grandma’s secret biscuit and gravy recipe is a timeless tradition that will warm your heart and fill your home with comfort food goodness. Get ready to enjoy the taste of family love with this simple yet delicious recipe.

Tired of fast-food biscuits and gravy? Grandma’s secret recipe will change your life! Learn the tricks to fluffy biscuits and creamy gravy that will make you feel like you’re at home.

Homemade Sausage Gravy – The Best Biscuits & Gravy
A delicious and easy homemade sausage gravy recipe is shared, perfect for topping biscuits and creating a comforting Southern breakfast or brunch. This video will guide you through the simple steps to create a flavorful gravy that will impress your family and friends.

Remember to Put God First!!!
Matthew 11:29-30
Take my yoke upon you, and learn of me; for I am meek and lowly in heart: and ye shall find rest unto your souls. For my yoke is easy, and my burden is light.

Ingredients:

Gravy:
1lb sausage
6 Cups milk
3/4 Cup any flour
Saul and pepper to taste

Biscuits:
2 Cups of self-rising flour
1/4 Cup of butter
3/4 Cup of milk

Here are a few more videos to help you make a perfect country breakfast:
No Fail Sausage Gravy Secrets Revealed – The Hillbilly Kitchen

Perfect Bacon Every Time Without a Skillet – The Hillbilly Kitchen

Chocolate Gravy – 100 Year Old Recipe – The Hillbilly Kitchen

Old Fashioned Buttermilk Biscuits – The Hillbilly Kitchen

Southern Fried Apples – 100 Year Old Recipe – The Hillbilly Kitchen

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Howdy folks and welcome to the Hillbilly Kitchen. Today we’re making biscuits and gravy. Now biscuits and gravy is a truly classic southern breakfast and by the end of this video you will be able to make biscuits and gravy that will rival the best biscuits and gravy ever made. It’s a truly simple recipe and you only need a few ingredients. There’s a lot of substitutes and it’s one of those ways of stretching your food and making it go farther. What you need is some flour and I’m using self-rising today because it’s easier, but I’ll give you all the substitutions. You need some fat. You don’t even really need any kind of meat. And you need milk and some salt and pepper. That’s basically all you need. biscuits and gravy today, we are using sausage and we’re using a whole pound of sausage cuz we’re going to make a great big pot of gravy here. Feed a big crowd. Preheat whatever skillet or pan you’re making it in before you put your fat or your meat in there. Now, rather than using like bacon grease or something like that to make my gravy because all you need is grease, I’m going to fry this sausage and then use it to make my gravy. And the fat that is in this roll of sausage will make my gravy. Um, the basic rule of thumb is that you need 2 tablespoons of flour for every cup of milk. And I was going to make a half a gallon of gravy today. I used to make biscuits and gravy for the whole church and I would make great big pots of gravy and uh feed the whole church with that. But I was uh a little low of milk today. I only have about six cups, maybe a little bit more. So, we’ll have close to a half a gallon of gravy. But this pound of sausage will make a gallon of gravy. And I’m using mild today. You can use mild or hot, but keep in mind the flavor that’s in the sausage is going to flavor your gravy. If you don’t have any kind of sausage or meat to fry up, you can use a little bit of bacon grease out of your bacon grease jar in the refrigerator. Um, because I have six cups of milk, I have about 3/4 of a cup of flour. It’s a 1/4 of a cup for every two cups or two tablespoons for every cup. Now, for my biscuits, I have two cups of flour. And like I said, I’m using self-rising. If you don’t have self-rising, you’re going to add a tablespoon of baking powder and a/4 of a teaspoon of salt to allpurpose plain bread flour, whatever. And you don’t have to sift it, but one of the secrets to getting really light fluffy biscuits is use a sifter like grandma did. Now, the next step is we’re going to cut in our fat. And I’m using butter today. For the two cups of flour, I have 1/4 of a cup of butter. You can use shortening. You can use lard or some other fat if you would like. I really like the flavor that the butter gives the biscuits. Take your time with this step because after you get this mixed in, you don’t want to work your biscuits much when you add your milk. And the only other thing we need for our biscuits is 3/4 of a cup of milk. You can also use buttermilk if you’d like. I’m just using a fork to cut this butter in. And I’m going to use my hands a little bit, too. You can’t make biscuits without using your hands. So, make sure you wash them first. Once I get it kind of cut in, I’m going to take my fingers and just kind of finish working that in there until I get it about the consistency of sand. The smaller your chunks of fat, the better your biscuits are going to be. They also make a uh pastry blade for this. It has like four or five blades. I’ve got one somewhere, but I don’t know where it is, and I never seem to be able to find it when I’m making biscuits or pie crust. They do work really well though if you have one. And sometimes I use a whisk to cut it in because it has a lot of blades kind of like the pastry blade and most of us have a whisk and it works pretty well. And once I get this busted up a little bit more with my fingers, I am going to use a whisk because I want to put just a little bit of the air I’m mashing out of my flour back into it. Normally what I would do when I make biscuits because one of the things that make them good is once you get them all made, let them sit just a couple of minutes, 5 10 minutes while your oven preheats before you put them in the oven. But for the sake of time this morning, I’ve already got my oven preheating. And while my biscuits are baking, I’m going to make my gravy. Now, that looks pretty good. And I know white does not always show up, especially up here, but I hope you can see how fine the lumps are in this now because you want them as fine as you can possibly get them. Take your time with this step here. And really cut that fat in there good. And a lot of folks will freeze their butter and then shave it and all this stuff. I don’t see the purpose for that. I usually use room temperature butter. Just make sure you cut it in good before you add your milk. We’ll go ahead and dump this sausage in here and watch me get distracted and burn it. Normally though, like I said, what I do is um I get the biscuits all ready. Oops. And while the oven’s preheating, I do other stuff. Now, you definitely do want to wait until your skillet is preheated before you put your sausage in. And what that will do is it will kind of keep it from sticking. And because we are using all this sausage in our gravy, we’re just going to bust it all up. We’re not frying any sausage patties or any of that stuff today. Of course, you can fry some sausage patties or some bacon. You can make eggs to go with this, but just biscuits and gravy is a breakfast. And if you got to do a breakfast for a big crowd, making a big pot of gravy like this is a really cheap way to feed a whole lot of people and it don’t take a whole lot of effort. All right. Now, once you got your um fat cut into your flour, we’re going to come back over here to our biscuits while our sausage is cooking. Go ahead and add your milk all at once. And then combine your flour and your milk. Now, once you add your milk, you do not want to overwork your dough. This is not yeast bread. If you work it a lot, your biscuits are going to be tough, and they’re going to be hard, and they’re not going to be light and fluffy, and they’re not going to be good with gravy. All right, now we kind of got it combined there. We still got a little extra flour on the edge of the bowl, but that dough is plenty fine to start rolling it out. You do need a little bit more flour on your surface, your countertop, whatever you’re rolling them out on. And I do recommend put something down, a piece of wax paper, parchment paper or something. It’s just a mess to clean up if you don’t. Give your sausage a stir every once in a while. And we do want to kind of bust this up as it’s cooking because obviously we don’t want chunks like this big in our sausage gravy. Or at least I don’t. And if you’re going to use a whole gallon of milk, you definitely want it busted up fine. Everybody at my house likes sausage in the gravy, but they all like it in little bitty pieces. And a lot of times, you know, if you get it at a restaurant, they’ll use those sausage patties and they just kind of break up the sausage patties and the gravy. That’s not the same. This is way better. Okay, once you got a little flour on your surface, go ahead and dump your dough out. Get a little flour for your hands, which you don’t necessarily have to do this out of the sifter, but my flour is in the sifter. So now at this point, we’re going to handle our dough very gently and we’re going to press it out. And you can use a rolling pin when you get done with this if you want to. I never do. If you’re making, you know, if you’re making this for a big crowd and you’re making like a couple gallons of gravy, you might want a rolling pin. Um I’m only making one pan of biscuits. And you just want to fold it, you know, five, six times. And that will put some layers in your biscuits. You’ll see them rise up and they’ll have nice flaky layers in them. If you want a whole bunch of really separated layers, you can use a rolling pin and roll it out and dust each layer with a little flour and that’ll give you a whole bunch of really flaky layers. Now, here’s another tip. If you’re feeding a big crowd, don’t use a great big biscuit cutter like this. Get you a tomato paste can. you know, one of those little bitty ones and use that for a biscuit cutter because there’s a rule with biscuits and gravy. People are going to take two biscuits if you’re serving biscuits and gravy for breakfast. So, if you make them this big, you’re not going to feed a whole lot of folks. But if you make them this big, you can feed quite a few folks with one batch of biscuits. And once you get it all mashed out there about the size you want it, just cut your biscuits out. You can also pinch them off and shape them. I can never get them even doing that. My aunt dot and my granny, they would make a hundred biscuits in the morning and every one of them will be the exact same size and then just pinch them off and make them. Like I said, I cannot do that. Now, you can use the rest of your dough. I’ve also seen people throw that away. Don’t do that. Times are too tough. Just kind of fold it up there a little bit and shape it back out. And you can get probably three more biscuits out of this. And I’m making these pretty thick and I’m definitely making them big. You want to preheat your oven. I’m pretty sure I already said, but preheat your oven to 415. I always do my biscuits at 415 for 15 minutes cuz that’s easy to remember. A lot of people do their biscuits at 450, which is an example that oven temperatures are not as critical as a lot of people think. And I’d love to shape a perfect biscuit with my hands for y’all. But what she would do is she would just kind of go around in her hand like this with each biscuit. And mine don’t even come out pretty when I do that. Well, that one’s not too bad. And she would make them kind of like that. And you can even use that very last one. Now, I’m going to do something else that you probably won’t have to do, but I’ve been using this skillet to make ters and onions out on the grill. So, I’m going to put just a tiny bit of flour in the bottom of it. Normally, if I have a skillet that I use for bread, I just use it for bread, and that keeps your bread from sticking. But if you put a little dust it with a little bit of flour, if you use it for other stuff, that’ll also keep it from sticking. You don’t really want to grease the pan. Um, leave a little bit of room for your biscuits to rise. You don’t have to leave a ton. And here’s another tip. If you want them to rise really, really thick, put them where they’re absolutely touching, but you do want to put them in a pan where um, especially if you make them this thick. Like if I just set this biscuit on a pan and nothing was touching it and it was like in the middle of the pan, it would rise up and fall over. putting them in a pan where they have something to kind of support the sides. You can make them much thicker. But you can see a batch of biscuits fits pretty well in an iron skillet. And if you made them smaller, they would still fit. You just have more in there. But your standard uh 8in skillet is what you need to make them in. Don’t put them in the oven until they’re preheated. And if you let them sit for just a minute, they will be better, like 5 minutes and then put them in the oven. You can even let them sit for 10 minutes while you do like u maybe some hash browns and some fried apples and scrambled eggs and stuff like that to go with this. So, it’s okay to let them sit. You don’t have to immediately put them in the oven. And they’re even better if they do sit for a minute. Okay. Now, if you hadn’t tried our uh grilled skillet ters and onions, you’ve got to try that this summer. I’ll link that in here so y’all can find it. Okay. And we’re going to put these in the oven for about 15 minutes. 415 15 minutes. Now, while you’re cooking your sausage, don’t forget to stir it every once in a while so it don’t stick to the pan and you don’t want to burn it. It is okay if it gets a little brown. You can see down here in my pan, I don’t have a ton of grease in this and it’s almost cooked. There’s some, but there’s not a ton. And there are people who I mean, they have equal parts flour and grease when they make gravy. You do not need that much grease in gravy. And that’s one of the reasons why gravy has gotten such a reputation for being so bad for you. And a lot of folks I know will add bacon grease into their sausage if it’s like this and it doesn’t have a lot of grease. Now the sausage we had when I was growing up, it had more than enough grease in it. I mean, it was just had an unreal amount of grease in it. But for some reason, a lot of the sausage that you buy in stores does not have that high of a fat content. But it has enough. You don’t have to have a big old pool of grease to make gravy. And I’ve had people argue with me about this for years and years and years and years. And um Brett used to think, you know, that you had to have a whole bunch of grease to make gravy. But he didn’t like it greasy. And he would argue with me that I needed more grease. But if it had more grease in it, he didn’t like it cuz it was greasy. And a lot of people don’t like gravy because it tastes greasy. So don’t you don’t have to have that much grease in it. What’s in this sausage is plenty. It’s the flour and the milk that make the gravy. The grease is just flavor. But grease also has a lot of calories and it fills you up. And that’s why when people would make it during the depression and when they were doing sustenance farming like my grandparents did, they had to have that really greasy food because that’s what filled them up. It grease makes you feel full when you eat so you don’t feel hungry for longer. I don’t know if you’ve ever noticed or not, but you can put just a few little strips of bacon on a, you know, BLT and it fills you up more than a a great big super lean turkey sandwich or something would. That’s because of the fat in the bacon. But anyway, most of us today do not need that much fat. And I know I don’t need that much fat. Now, if you’re just making a couple of cups of gravy, you can just use your skillet. But because I’m making this much gravy, I got out my Dutch oven. And if you’re going to make a gallon or half a gallon of gravy, you’re not going to do that in a skillet. You can make about four cups of gravy in a standard skillet like the one we put the biscuits in. If you’re going to be making more than four cups, you’re going to have to get out a big pot. Okay. cook your sausage until it’s completely cooked because we’re not going to cook it much longer after we add the flour and the milk and all that stuff to it. So, if you’re using sausage in here, make sure you cook it until it is completely cooked. Now, I have up a video and I will link it. It’s on how to make this same kind of milk gravy just using your leftover bacon grease out of the refrigerator if you don’t have any meat. And that has the measurements for just fat. If you’re just going to put fat in here, you can also make milk gravy with just butter. Now, it’s not going to have as much flavor as the bacon or the sausage. And this is going to have way more flavor than using bacon grease just because it has the meat in it. But also, because it has the meat in it, it makes more of a meal. All right, I’m going to go ahead now and add my flour. Another tip, a big tip. Pay attention to this one. You want to cook this flour. If you just dump the flour in and then you dump the milk in, you’re going to taste raw flour. So, you want to cook this flour. You actually want to toast it, brown it, um, cook it. Make sure it gets cooked before you add your milk in. And you can add in um any kind of pepper that you want into this. If you want to add in some hot peppers, if you had mild sausage like I did, but you want hot gravy, you can add in some red pepper flakes, which is basically the difference. If you want it spicy, and a lot of people do like hot gravy, um salt and pepper is to taste. I add quite a bit of pepper. I like the black pepper flavor in my gravy because that’s what I grew up eating. So, I’m doing a pretty good amount and I may add some more. Probably at least half a teaspoon. But go ahead and stir this and toast that flour for a few minutes. And as I stir this in here, even though there was not really any visible grease in this, you can see the flour, the grease that’s in this is soaking up the flour. The white is going away. And by the time we get done stirring this, all the white will go away. So, it has enough grease in it. You just need enough grease to soak your flour up. And um this is called a rue, by the way. When you take flour and grease and you mix them together to make gravy, it’s a rue. So, if you’ve ever heard that fancy chef term, they’re just making granny gravy. And I was talking to the ladies that gave me the ham bone that I used in the last video and a lot of them did not know how to make gravy and or they didn’t think they knew how to make gravy because they weren’t from the south but I was talking about how to make it and they go oh it’s just like and I can’t remember what they called it but it there is not a cook in the world that has not made some version of gravy. Okay. Now, I want to show you this. You can see here that our flour is like sticking to the bottom of the pan. That’s okay. It’s going to do that. When we pour the milk in here, that’s all going to come off the bottom of the pan. And where that toast, it’s going to give your gravy a lot of flavor. It’s going to give it as much flavor as the sausage and the fat. That’s why you want to make sure you cook your flour cuz you don’t want the flavor in your gravy to be raw flour. Okay, after you’ve cooked your flour for at least 5 minutes, then you can add your milk. Now, here’s another big tip. If your gravy comes out too thin, do not add more flour. Because if you add flour to hot milk, it will lump up and you will never stir those lumps out. Even though our flour is like all cooked onto our sausage and it’s stuck to it and everything and it’s stuck to the bottom of the pan, when we add the cold milk to it, it’s going to dissolve in the milk. But once your milk gets hot, you cannot add more flour. You cook it longer. If you cook it longer, it will continue to thicken. If it’s too thick, you have to add more milk. Okay, add it all at once while you stir. And now we’re just going to cook and stir and cook and stir. And you’ll feel lumps in the bottom of your pan. your whisk will catch and it’ll scrape across the bottom of the pan. That’s where we toasted that flour and it stuck to the bottom of the pan. You want to keep stirring until the bottom of that pan is smooth and until the gravy is thick. Now, the gravy will not thicken until it starts to simmer. Won’t come to a rolling boil. And you don’t really want to heat it to a rolling boil. You just want to get it to a simmer. It will continue to thicken after you turn the heat off, especially in this iron Dutch oven. So, as soon as it starts to thicken, you want to cut it off. If you’re using an electric stove that will hold heat, like the glass top stove over here, and you leave it sitting on the stove eye, it’s going to continue to cook and it’s going to continue to thicken. So once it starts to thicken, before it gets as thick as you want it, you want to cut it off. And you want to do this kind of on mediumigh heat, especially if you’re making this much because it will never come to a simmer if you don’t. Okay, I’ve been stirring for a few minutes here. The bottom of my pan is smooth now. And if I stop stirring, I think we’ll see a few little bubbles start to come up. E. Yep. Kind of. So, it’s starting to simmer and it is barely barely starting to thicken, but we’re going to continue to cook it for just a little while longer. And you don’t want to go for a long period of time right now without stirring because if you do, it will scorch and it will stick to the bottom of the pot and it won’t be good or the skillet if you’re just making a couple of cups. Oh, our biscuit should be ready. Get her biscuits out here. Oh, yeah. These are some good looking biscuits. They are golden brown. They are thick. And maybe you can see they have nice layers in them. And they didn’t stick at all. That little dusting your pan with flour trick really does work. Okay, our gravy is not quite ready. So, we’re going to keep stirring it here for just a minute. And while my biscuits are hot, and I know we put butter in them, I like to take just a tiny bit of extra butter and kind of go over the top and it just gives them a little extra flavor and it makes the tops um they’re softer. Now, if you want a really crunchy top on your biscuit, don’t do this. But I like that softer top. And it seems to go better with biscuits and gravy, too. Just a little bit of butter. Not too much. And remember, don’t let that gravy sit here too long. Well, it’s still not really simmering. If you don’t have an oven and you want biscuits, we do have up a video for how to cook your biscuits on top of the stove. And I’ll link that recipe in right up here. So, you can make you some biscuits just like these. And you can make them on top of the stove. You don’t have to have an oven. You can make biscuits when you’re camping or well anywhere. They’re prettier in the oven, but you ain’t got to have it. And in the summertime, you might want a biscuit, and you might not want to heat the kitchen up to 415° with the oven. All right, our gravy is starting to thicken now. I had to turn this little stove all the way up. I don’t know if you can see or not, but when I stir it, when I run the spatula through it, it’s kind of starting to leave a trail. It’s just barely starting to thicken, we’re not quite to where I want to cut it off at. Some folks might like it this thin. And keep in mind, it’s going to be at least twice as thick when it gets after it sits for just a minute. Now, if it gets too thick, like I said, you just add more milk. And if you want to make a whole bunch and have enough gravy for the week, like if you want to do a big pan of gravy, like what I’m doing right now, and put it in the refrigerator so that you can have it for breakfast through the week. When you reheat it, just add a little bit of milk to it to thin it back out and warm it back up on the stove. And you can reheat this all week long if you want to make it on the weekend so you’ve got it for breakfast before you go to work or before the kids go to school or whatever it is they’re doing. All right, now we’re really starting to um see it thicken and I can feel it thickening. You can feel it. It gets a little resistance when you stir it. And it’s definitely thicker in the bottom where the heat is than it is up here on top. That’s one of the reasons why you continue to stir it. All right. I think that is probably about as long as we want to cook it. Um when it starts to stick to the sides of the pan like this, it’s getting thick. And when you can see the sausage staying up as you stir it, it’s thick. And you can also feel it down in the pot thick it’s getting. Um, it’s more of a feel thing. If I was just had two cups in my skillet, you’d be able to see a trail in it. And that’s harder to see when you’ve got this big pot of gravy. But you can kind of see what I’m talking about. It like pushes to the side. It’s definitely getting thick. And you can see it sticking even to this whisk that it’s getting thicker and it clings to all the sausage pieces and stuff. So, you don’t want to cook much past this point because it will continue to thicken. And you know, if it’s not thick enough for you, just cook it more. Don’t add more flour. That two tablespoons per cup of milk is a pretty safe rule. It will thicken with that much flour in it. I’m going to go ahead and cut this off. And that’s a pretty cheap breakfast if you’re feeding a big crowd. It’s a pretty cheap breakfast if you want to make it on the weekend and then warm it up every day before work. A pound of sausage is, I don’t know, $4 or $5, but you can feed a lot of people with it. A gallon of milk is also $4 or $5, but it’s still a big crowd feeder. Um, in all honesty, a biscuit this size and half cup of that gravy is more than a serving. That’s why I said if you’re feeding a lot of people, make little biscuits because people will take two of these and they’ll take two and 1/2 cups of gravy. And it won’t feed so many people if you make great big biscuits. But especially if you’re making them just to take for breakfast before work or something, you can make them this big and, you know, enjoy them every morning. We’re going to dip some of this out here. You can see how much thicker it’s getting now that it’s turned off. And it continues to cook. So, don’t cook it too long. It definitely is thickening up. It’s not going to have to sit there long. You can kind of see there. That looks good. Okay, we’ll take this really pretty biscuit here. That is a pretty biscuit right there. And it was so simple. Just three ingredients. Lots of folks like to tear them up in little pieces and put them on their plate and then pour their gravy over it. You can do it however you want to. And like I said, one this size. Look at how flaky this is, y’all. Three ingredients and it just takes a minute and you’ve got these wonderful flakes in there. Put your gravy over that. Personally, I’m a a dipper. I like to have a big pile of gravy or a puddle of gravy and I dip my biscuits in it. Maybe in the comments you can tell us if you like it halfed or if you like to tear it up in pieces and pour the sausage and gravy over it or um if you’re a dipper like me. But that is a truly delicious breakfast. It is very filling and pretty cheap to make still considering the way times are. And since times are so tough, before we go, I want to share Matthew 11:29 and 30 with you. Take my yoke upon you and learn of me, for I am meek and lowly in heart, and ye shall find rest unto your souls. for my yoke is easy and my burden is light. Um, a yoke, for those of you who aren’t in the country, it’s like a bar, usually wooden, that goes across the back of an animal or a person. A lot of people would use them to carry stuff. They would put the yolk on and then they would hang stuff off both sides of it, water buckets or feed for animals or whatever. But a lot of times it goes across to be subburden ox, mules, horses, whatever. And they will work together as a team. And in this passage, Jesus is describing sharing our yoke. We can lean toward him and he will help us carry it. He will make it light if we just learn of him and carry his yoke. not one of our own making. It says that we will find rest for our soul. It will be easy and our burden will be light. And even after we are saved, after we become Christians, we continue to have burdens. We continue to have trials and we continue to struggle. But I can certainly tell you that life is far far easier when you have the Lord on the other side of your yoke. And you can do things that are truly impossible when you have the Lord helping you pull your yoke. So I hope that you can find some rest for your soul and that you will give God the other half of your yoke so that your burdens will be easier and lighter. Thank you so very much for joining us with the kitchen. Make you some homemade biscuits and gravy for breakfast this week. And until next time, remember to put God first.