This Easy Gravy Recipe Will Change Your Biscuits Forver!

Hey y’all! You ready to learn how to make real **sausage gravy and biscuits**? This **homemade gravy** recipe is perfect for **breakfast recipes**, especially if you love **southern cooking**. This **easy recipes** will show you how to make a delicious **biscuits and gravy recipe** using my **sausage gravy recipe**!

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Southern-Style Breakfast Gravy: Video Timeline & Technique
This outline breaks down the crucial stages and techniques for achieving smooth, lump-free breakfast gravy.

Steps and Timeline
0:00 – 0:57 | Ingredients & Prep: Gather grease (bacon/sausage), flour, pepper, and set milk out 30 minutes prior to warm up (warm milk ensures smoother gravy).

0:57 – 1:36 | The Roux Stage 1: Pour 2 oz of grease over medium heat; ensure the grease is warm, not sizzling hot (otherwise the flour will dance).

1:36 – 2:26 | The Roux Stage 2 (Technique is Key): Slowly pour the 1/2 cup of plain flour into the warm grease in small portions, stirring continuously to create a smooth, lump-free roux.

2:26 – 3:19 | Adding the Milk (Slowly): Slowly pour the room-temperature milk into the roux, a little at a time, mixing until smooth before adding more.

3:19 – 4:25 | Thickening the Gravy: Continue stirring frequently (every 30 seconds) as the gravy heats up and thickens. Turn the heat up slightly, then add the rest of the milk to reach the desired consistency.

4:25 – 5:11 | Final Seasoning: Add black pepper and salt to taste, stirring continuously. Cut the heat off and remove the pot from the burner immediately; let the gravy stand while you prepare the biscuits.

5:11 – 5:36 | Serving: Serve the gravy warm over biscuits.

5:36 – End | Important Tip: Do not use plant-based milk (it will turn into “plaster of Paris”); recommend lactose-free or half-and-half for the best results.

Hey y’all. You ready to learn how to make real southernstyle breakfast gravy for your biscuits? Let me show you how. Okay. To make the biscuits and gravy, you’re going to need some grease. This is bacon and sausage grease. Uh this is about 2 oz. And it took a half a pound of bacon and a whole pound of sausage to get the grease. You get the best grease when you cook it in the oven. So don’t worry about putting it in a skillet. You just put it in the oven and you get the best grease that way. Uh you’re going to need half a cup of flour, some black pepper of milk. Now, this part is actually really important. Sit this out about 30 minutes before you decide to cook. And um let the milk kind of warm to room temperature. You know, it it just doesn’t need to be ice cold straight from the refrigerator. You’re going to get a lot smoother gravy if you let your milk warm up just a tiny bit. over medium heat, pour in your grease. Now, you do need to let the grease cool if this is like some fresh grease. Um, it doesn’t need to be sizzling hot. If it’s sizzling hot, if the flour dances in it when you put it in there, then it’s too hot and uh you’re going to have a hard time. Let that warm just for a minute. Now, this is plain flour. I like plain flour best. Self-rising works, too. you just get a little fuller uh gravy. So, I like the plain flour. There’s less to rise there. Now, this is important here. Okay, I want you to watch. The secret to good gravy is in the technique. It is not the ingredients. It is the technique. Slow. Pour your gravy in. We got to make a r. Pour pour your gravy in. Look at there. Pour your flour in. And don’t pour it all in at one time. Good gravy is a process. Technique matters. When it’s smooth, pour some more in. We’re making a bunch of gravy. There we go. Now get it all mixed in where it’s nice and smooth. And we slowly pour in the milk little at a time. Mix it. When it’s mixed evenly, pour in a little more. And honestly, I don’t know if these measurements are correct. I have never actually measured to make gravy. I learned how to make gravy um I don’t know what year is this like 15 years ago something more than I don’t know it was a long time ago uh I was working in a restaurant and uh I cooked breakfast and I made about two or three gallons of gravy a day and never once picked up a measuring cup. But I learned a few things. Slow. Pour it in a little at a time. Now you’re going to let it thicken a little before you pour any more in. Slow the stir. It’s nice and smooth. There’s no lumps. Nice and smooth. Let’s let it heat up and let it thicken up just a little bit. You can see just a few seconds. That’s all that was. And it’s already thickening up. We want to keep stirring. And you can turn the heat up just a tiny bit here. Not a whole lot. Just a little bit. And you don’t want to go more than, let’s say, 30 seconds without stirring. And you’ll notice how thick it’s getting and it’s starting to lump up. So, just keep stirring. I mean, if you really want to stand here and stir the whole time, you are free and welcome to do that, but there’s an easier way. Okay, now we’re going to add the rest of the milk. Again, I’ve never measured this. I measured just for this video, but I’ve never actually made the measurements. Um I I when you’re learning how to cook from a cook that doesn’t have to have a measure, you don’t need one. All right. And there is our desired consistency. Let’s pepper it up. If I can get it open there. Keep stirring. Pour in your pepper. And you’re going to want to salt it, too. However much salt tastes good to you is how much salt to use. Let’s put a little more pepper in there. Cut the heat off. Keep stirring. Take it completely off the heat and let it stand so you can go cut your biscuits open. And here we go. that it’s real southern style biscuits and gravy right down to the canned biscuits. All right, y’all. Look at there, y’all. This is I have just had a hankering for some biscuits and gravy. It’s my cheat day favorite. And the extra gravy will keep in the refrigerator till tomorrow. And if I really, really want to, I can put it in a zippy bag, put it in the freezer, and bring it out and boil a bag when I want some again. [Music] Yeah, that’s exactly what I wanted. Yeah. come and come eat with me. Make you some biscuits and gravy. And uh you can put a handful of sausage in the gravy if you want to. I like do the I like to pour it over a slice of piece of sausage patty. Thank you for hanging out with me and learning how to make breakfast gravy. Uh do not I um I I should I really feel like I need to say this. Don’t use plant-based milk with this. It’s not going to work. You’ll end up with like flour water or paste. Uh plaster of Paris is what you’re going to end up with. Flavored vanilla flavor pepper flavored plaster of Paris. If you try to do this with plant-based milk, you can do this with lactoseree milk. That’s what this is made with. Uh lactoseree milk is sweeter. So, you’re going to notice that. Just add a little extra pepper and uh you won’t even like be bothered with, you know, because lactoseree milk is kind of sweet. Um, but a half and half also makes a super creamy gravy. So, thank you so much for watching. If you want to learn how to cook, I am from Tennessee. If you want to learn how to cook like me, like I know how to cook. I know my way around, y’all. Uh, come hang out with me. Subscribe to the channel and ring the bell so you can get the alerts for the next videos. I’ve got lots of cool stuff coming. Y’all have a good afternoon, morning, evening, noon, or night. Breakfast time is going to be amazing when you make us gravy.