Drop Biscuits and Gravy

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We all have those mornings… you know, when you wake up starving! Well I have something that will stick to your bones, as my Mom would say. I took this from the recipe from The Pioneer Woman, with some slight modifications of course.



  • 1 cup all-purpose flour (King Arthur works best if your going gluten free)
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk (You are eating biscuits and gravy, use whole milk)
  • 1 teaspoon butter, melted


  • 1/2 pound bulk pork sausage (If you can go to the local butcher or get some pork from the local farmer)
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour (King Arthur again)
  • 1-3/4 cups milk (WHOLE)
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper


In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Do not worry about a perfect ball, it’s supposed to almost seem sloppy. Bake at 450° for 10-12 minutes or until golden brown.

Meanwhile, in a saucepan (I highly recommend you use a good ol’ fashion skillet, this is key… really it doesn’t taste the same without an iron skillet), cook the sausage over medium heat until no longer pink. Do not strain the fat that is the best part. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Yield: 4 servings.

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