Homemade Biscuits and Sausage Gravy

Hello Lovelies,  

Happy Sunday!! Every Sunday, my family has brunch. And in our home, it’s biscuits and gravy! 

I use a cast iron skillet for both my gravy and biscuits. This will also work and be just as fantastic in a regular skillet and cookie sheet. 


  • Whole Milk 
  • Black pepper
  • Garlic powder
  • Salt
  • Paprika
  • Parsley 
  • Pork sausage 
  • Flour

Brown the sausage until it starts to develop a little crispness but just a little. Add seasonings completely to taste. I add a ton of pepper, but it’s very customizable to taste. 

Once browned, sprinkle flour over the meat and stir until coated. The flour absorbes the oil and prevents lumping. This will make a beautiful gravy without a roux so to speak.  I add about 1/4 – 1/2 cup of flour depending on how it looks. 

Add milk to almost fill the pan and stir/scrape every few moments so the milk doesn’t scald. It will thicken nicely as it cooks. 

Once the desired thickness, I add more pepper and it’s done. 


These are baking soda biscuits made with lard. Flaky, soft, and delicious! 

  • 2 cups flour 
  • 1/4 tsp salt
  • Enough water to combine
  • 1/4 lard or shortening
  • 1 tbsp baking soda

Combine all of the ingredients except the water. You can use a mixer or a bowl. Add enough water until a dough develops, it will be sticky but not wet. If you add too much water, add more flour. Spoon out on to a cookie sheet, do not roll or form them. If you’re using a cast iron skillet, be sure to heat your skillet in the oven first. Bake at 400 degrees until lightly golden. 

This keeps very well in the fridge for just a few days. Although if you are like my house, it’s already gone! Enjoy!

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