Cracker barrel doesn't do saisage gravy. They use bacon grease for their gravy, so it has a slight bacony flavor, which I agree is off-putting.

Here is how I do it, without reading through all the responses...

Use a Cast Iron Skillet

Fry Sausage. DO NOT DRAIN THE FAT.

Add a heaping Tablespoon of Flour (roughly) and stir until the Sausage is Coated. Do this over medium heat. Scrape the bottom of the pan with a spatula as well.

Add about 2 cups of whole milk, with my skillet, I just pour the milk in until it's about 1/4 from the top. Allow it to simmer to a bubble. Once it bubbles, turn off the heat and let stand for about 5 minutes. Gravy will thicken upon standing. Add Pepper. I like a peppery gravy.

To add, I rarely use any exact measurements when doing this. I just "cook from the hip" and eyeball everything.

White Lily self rising flour for your biscuits or you're doing it wrong. Good luck finding it. (JK) No tips for gravy, but better quality sausage seems to yield better results here. Still nowhere close to the best I've had.

Yep - my bad, you are correct. In any event - it isn't good..... :thumb:

Dartgod's biscuits and gravy on the morning of the game were in one word "Outstanding"!!!! They always are...

Great Harvest in Wichita likely has the best restaurant B & G I've had.

IMHO, the key to great gravy is onion powder and a bit of thyme.

Engelwood Cafe in Independence has very good B&G. Damn you guys, now I want me some Bs and Gs!!

That's a threat. Terrelle Pryor doesn't think it's funny.

I was thinking the same thing damn it. And I just got done with breakfast

<blockquote class="imgur-embed-pub" lang="en" data-id="a/vymlc6X" data-context="false" ><a href="//imgur.com/a/vymlc6X"></a></blockquote><script async src="//s.imgur.com/min/embed.js" charset="utf-8"></script>

:homer: mmmmm....Biscuits & Gravy :homer:

My God - But that looks good!!!!! :thumb:

I'll put my B&G against anyones, and can bang it out in 15 minutes