Southern-Style Sausage Gravy {Over Biscuits}

My Kentucky-born grandmother was the queen (in my book) of making the most magnificent biscuits and "white pepper gravy" loaded with chunks of browned breakfast sausage. Weekend breakfasts of Sausage Gravy and Biscuits were a staple in my childhood. I am always leery ordering the same when I am dining out because there is rarely an occasion when the gravy comes close to measuring up to my grandmother's version.

So, I make it often at home. I wasn't lucky enough to have my grandma's recipe written down ... and frankly, I highly doubt she ever had or followed an actual recipe. But, I did spend years by her side watching and helping her prepare this dish. And, after many years of tweaking and perfecting the recipe as an adult myself, I think I now come close to what was served to me as a child.

I want to mention that the purpose of this post is to share with you my gravy recipe - not a biscuit recipe. Being honest, I often cheat and purchase frozen biscuits that simply need baked off in the oven. However, when I do take the time to make biscuits from scratch, I almost always use Alton Brown's Southern Biscuits recipe. I've found the recipe to be the best for yielding ultra-soft, tender, fluffy biscuits that most resemble my grandmother's.