It ain’t breakfast in the South without a big ol’ helping of biscuits and gravy. A long time favorite in the cafe of locals and visitors alike, we thought you might like to have the recipe for yourself to make at home when you can’t get out here to see us. You probably already know that we remain tight-lipped when it comes to our famous buttermilk biscuit recipe, but a bag of our biscuit mix is sure to get you pretty darn close to the real thing! Top your scratch-made biscuits with this rich and savory gravy and you’ll sittin’ happy before the sun even comes up! Here’s how you do it.
In a skillet over medium heat, cook the pork sausage until browned, crumbling into smaller pieces as it browns. Add the flour and cook for 5 minutes, stirring occasionally. Combine the milk with the flour and sausage and bring to a simmer. Add salt to taste, black pepper and cayenne and stir until blended.