Creative Mommy Monday-Biscuits and Gravy

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We are BIG breakfast fans around here. Seriously, when we first got married and had no money, it was some type of eggs for dinner more than once a week. And the beautiful part? Neither one of us cared a bit.

Fast forward some years and a few kids and we still love us some brekky. But now I have a few little helping hands. A big fave in our house is biscuits and gravy, or as Blake always calls them, Bs and Gs. It’s a great meal to let the littles help with. They LOVE making the biscuits from scratch. Or, if we do it from a can, they LOVE to make the can pop and then they LOVE to put them on the cookie sheet. Really it’s a win win.

So before I share my recipe with you, I have to let you all in on a little secret: when it comes to cooking, I oftentimes don’t use a real, solid recipe. I usually use the same ingredients, but I don’t measure, and sometimes I improvise. That being said, my recipes don’t always end up the same. They are however, usually pretty good. I know that some of you will hate me because of this, so I’ll do the best that I can to give rough measurements. And if you have any questions, please feel free to ask. Deal? Let’s start, shall we?

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Sausage Gravy Ingredient List:







Biscuit Ingredient List:



Baking Powder




*****That moment when you realize that biscuits and gravy is basically just a bunch of flour…

Making Your Gravy

I always like to start out my gravy by browning my sausage in a big ol’ frying pan.

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mmmmmmm. Just look at all that greasy goodness.

Next, I melt my butter in a medium sized saucepan. After it’s melted, I add in my flour and stir until blended. Then I slowly add in my milk, while stirring. It should look something like this.

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Be vigilant about stirring. It seems like you have to stir for forever. And ever. And ever. But don’t worry, dear friends, all that stirring will be worth it. Plus, it might even be able to count as your work out for the night. You’ll take me up on that when you’re all done stirring. Trust me.

Now, we here like our gravy pretty thick. If this is too thick for you, simply add more milk. If it’s too thin, add more flour. I will say, it’s much more work to add the flour, but just keep stirring away until the lumps are gone (or at least mostly gone). I would also like to point out that it does thicken while it cools too. So if it seems almost thick enough, leave it. It’ll thicken up when you add it to the sausage.

Next, I add my salt and pepper. No measurements for this one, I just pour it in and trust that people can add however much more they want at the dinner table.

Once your gravy is at its desired thickness, I drain my sausage and pour my gravy into the pan with it. Then I stir it until it’s all nicely combined. If my biscuits aren’t done yet, I either turn the heat off or just leave it on low, covered.

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Seriously. It’s so good.

Making Your Biscuits

This is where the kiddos come in handy. First I heat my oven to 450*. Then I combine my flour, sugar, baking powder, and salt into a medium sized bowl. Mix it all up really good, and then use two butter knives or a pastry cutter to cut your shortening into the flour mixture.

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The mixture will be crumbly, just make sure to get it as blended as you can.

Then, add your milk and stir until the dough has a play dough like consistency. Sticky, but not so much that it sticks to your fingers when you touch it. Getting the perfect consistency is kind of a fine art, but with some practice, you’ll master it like a pro! I forgot to take a picture of this part, so you’ll have to wing it. Just remember, a little bit like play dough. You know, when you very first open it. Before it gets mixed in with all those other colors, and before it gets all dry and crumbly.

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Once the dough has the feel that I want it to, I flour my counter surface. I have a really nifty silicone mat that Blake got for me for Christmas-I highly recommend it to doing it straight on the counter. It’s easier to clean and the dough doesn’t stick as much. Dump the dough onto your lightly floured surface and knead it lightly 10 times. Roll that baby out until it’s about 1/2″ thick. This is Lane’s favorite part.

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Flour up a biscuit cutter if you have one. If not, just use a cup-you want them to be about 2 1/2″. Cut your holes as closely together as you can to cut down on how many times you have to roll out your dough. Lane and Raegan are still trying to get the hang of that one. This is Rae’s favorite part.

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After you’ve cut your biscuits out, put all those beautiful pieces of dough onto an ungreased cookie sheet, about 1″ apart. This recipe makes about 12 biscuits. Bake 10-12 minutes, or until golden brown.

Finally, split open your biscuits and plop some gravy on top of them. For a southern twist, serve with hot sauce.

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Summing It Up

Sausage Gravy

  1. Brown 1 lb. sausage in a large frying pan.
  2. While your sausage is browning, melt about 1/2 stick of butter in a saucepan over low heat.
  3. Once your butter is melted, add about 1 cup of flour and stir until blended.
  4. Slowly add about 2 cups of milk to your flour/butter mix-don’t forget to keep stirring your sausage in the other pan! Turn heat up to medium.
  5. Stir milk mixture until all lumps are gone. It will thicken as it cooks. Add salt and pepper to taste.
  6. Drain your cooked sausage, and when the gravy is at your desired thickness, pour the gravy into the frying pan with the sausage. And there you have it, delicious sausage gravy in 6 steps!

Baking Powder Biscuits

  1. Heat oven to 450.
  2. Combine 2 cups all purpose flour, 1 Tbsp. sugar, 1 Tbsp. baking powder, and 1 tsp. salt. Mix together really well.
  3. Cut 1/2 cup shortening into flour mixture.
  4. Stir in about 3/4 cup milk until soft and sticky.
  5. Knead dough 10 times on lightly floured surface.
  6. Roll dough out to 1/2″ thickness.
  7. Cut dough using a biscuit cutter or rounded cup into 2 1/2″ circles.
  8. Place dough onto ungreased cookie sheet and bake for 10-12 minutes or until golden brown.
  9. Serve all hot and toasty, smothered in delicious sausage gravy.

Both of these recipes have been modified from the Betty Crocker’s New Cookbook

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It’s really not new anymore. It was actually my high school Home Ec. book. But, it’s chock full of some really great recipes! You can tell how much I’ve used it by the cover alone.

I hope you all enjoy this recipe as much as our family does. And I hope your kiddos have just as much fun making it as mine do. Let me know if you decide to try it!