Addie Gundry’s dad often reminisced about this biscuits and gravy recipe from a breakfast joint somewhere in Texas. If you’ve ever traveled through Texas, you know there are long stretches of highway with not much there except gorgeous blue skies that seem to go on forever.

While that may sound like hyperbole, if you travel from Texarkana on the eastern border of the state to El Paso on the western border, you’ll be in your car for about 12 hours. You’ll cover more than 800 miles and cross from central time to mountain time. That means there is more than enough room for an amazing breakfast. It also means you could have quite a few of them if you don’t mind having breakfast for lunch and dinner. And with biscuits and gravy, that seems like a pretty good idea!

As much as I love the idea of a road trip with the central purpose of finding that beacon on a hill of breakfast places, it’s probably not going to happen anytime soon. That’s okay, though, since this recipe is easy and delicious.

The nice thing about this recipe is that it’s easy to keep quick and simple if you want; just use biscuits from a can. However, if you have the time, I would absolutely recommend making your own homemade biscuits for this. It’s really hard to beat a handmade biscuit baked in an iron skillet, hot and fresh out of the oven.

You could also add an egg over easy if you really want to do it up. Serve this with a hot, fresh cup of coffee in your favorite diner mug and some classic Peggy Lee on the stereo and you’ve got yourself a breakfast treat!

Biscuits and Gravy

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Whenever we went on a family road trip, my dad bragged about this breakfast place where his family used to stop when he traveled to visit family in Texas, which served up the best biscuits and gravy he’d ever eaten. Our family was always on a quest to find something just as good, and it wasn’t until this homemade version that I finally found it.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 8
• Category: Breakfast

Ingredients

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• 1 pound breakfast sausage
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/8–1/4 teaspoon cayenne pepper
• 8 biscuits, homemade or from a can (baked according to package instructions)

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Instructions

1. In a large skillet, crumble and brown the sausage over medium-high heat until fully cooked.
2. Reduce the heat to medium. Sprinkle half the flour over the sausage and stir until the flour is fully mixed in. Add the rest of the flour and cook, stirring, for another minute.
3. Turn the heat up to medium-high and stir in the milk and half-and-half.
4. Add the salt, black pepper, and cayenne pepper.
5. Stir the mixture until a thick gravy forms, about 5 minutes. Add a bit more milk or half-and-half if needed.
6. Serve the gravy over warm biscuits.

Have you tried this biscuits and gravy recipe? How did it turn out?