1 pound sage pork breakfast sausage, 3 tablespoons salted butter,  2 cups milk, 1 cup evaporated milk,  1/4 cup self-rising flour, salt and pepper to taste.  1 (16 oz.) can refrigerated jumbo buttermilk biscuits.

Refrigerate the gravy for at least 4 hours.  When it’s time to fill the biscuits you want the gravy to be thick, cold gravy is thick.  Preheat oven to 400 degrees. Open the can of biscuits, cut each biscuit in half.  Put half of the biscuit dough in a muffin tin.  Put about 1 tablespoon of the gravy in the center of each biscuit. Top with the other half of the biscuit, pinch around the edge to seal the biscuits. Bake until the biscuits are golden brown.  Heat up the leftover gravy serve as a side dipping sauce

One Comment Add yours

  1. Karen says:

    Mrs. Jacques Rose, could you please post your recipe for hog head cheese? I am from the South and my grandparents made this every year. They had 12 children but unfortunately my grandmother never used recipes. She always just had everything in her head. I would love to have a good recipe for hig head cheese. Many thanks. All of your recipes are so wonderful. They remind me of my Mothers cooking. Be blessed. Thank you.


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