Sawmill Gravy

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My son-in-law always orders biscuits and gravy when we go out for breakfast. I wanted to make it for him and it was a raging success...he said it was the best he had ever had. The recipe is easy, quick and tasty. As a traditionally Italian cook, thanks to the Food Network, I have broadened my horizons over the years. Thanks for your help and for adding to my fun! Heads up..if you use a sausage product that says 50% less fat, just add a bit of oil to the drippings to make up for the shortage of existing drippings. Enjoy!

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I'm always had a problem making gravy, but this recipe was very easy! Thanks Alton!

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Gravy was good, but I would suggest taking it easy on the flour. Our gravy came out VERY thick the first time. Now I use 1/2 to 3/4 of the recommended four.

Great with a mix of veggie and pork sausage too.

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The gravy is delicious and easy to make, but I found that the pork sausage (not lean I bought did not even give me a full teaspoon of grease, let alone 2 tablespoons. I had to reach back into my fridge for my infamous jar of fat to supplement it.

Also, for my tastes, 1 pound of sausage overtakes the gravy - next time I'll probably only put half of it back into the white sauce.

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Best "recipe" gravy I have had. Like Mom makes.

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This is really good! I had to add more Milk but still very good!

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We love this recipe. It is easy to make, doesn't take long to cook and tastes great. Sometimes I add more milk for a saucier dish.

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much better than what you can get in a packet

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another great way to use this recipe is with frozen sandwich steaks , you break the steaks into little pieces, and use the drippings from the steaks instead of sausage drippings, it's not as spicy as the sausage, but then you can season it any way you want.
also, if you don't have flour, 2 heaping tablespoons of corn starch will just do the trick.

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The gravy turned out much better than I expected. Reminded me very much of my great grandmothers country gravy.