Time permitting, and when I really want to impress, I start the gravy from a roux. Real butter or sometimes lard. Jimmy Dean sausage. Hard to beat and slap yo momma good!
If I'm in a hurry, I'll use the McCormick's sausage gravy packets which is *almost* as good as scratch, and Bisquick for the biscuits. Still use Jimmy Dean though. The kind that comes in a roll/tube.
Took a long time to learn, but being able to make a good roux is essential for gravy, jambalaya, gumbo and all things good and pure. :)
I’ll have to do that. I was using bacon grease.
Maybe I’m buying the wrong brand of bacon.
Jimmy Dean Sausage is what I’ve always used but for the last few years the gravy seems to taste sweet to me and I don’t like that. I don’t know why they have to put so much sugar in everything now.
I’ll try some butter and creole seasoning. I like Tony Chachere’s. It used to be enough just to use the sausage grease and a whole bunch of pepper but that’s another thing that’s changed over the years there isn’t nearly the grease there used to be after frying it up.
Easy way to make gravy: brown the sausage and cook through. Sprinkle flour on top and stir. Slowly add milk while stirring. There’s your roux!