Comfort on a Plate
…Rosanna’s Biscuits and Yvonne’s Gravy Recipes!

Sunday morning breakfasts at our farm frequently feature Yvonne’s special sausage gravy and Rosanna’s fluffy biscuits.

Some poor folks don’t think they like biscuits and gravy, which is a clear indicator that they’ve not been blessed to have good sausage or good biscuits.

Let’s start with the BISCUITS!
I can go on and on about biscuits . . . which is why you’ll want to check out my Sky High Biscuit recipe and blog post!

Now let’s talk SAUSAGE!
Our family has a long-time love of breakfast sausage: we’ve been using the same recipe for over 100
years!
  
(And guess what – no funky ingredients were put in sausage way back then!) Look for the full story on Grandpa Jake Wagner’s secret sausage recipe next week…

NOTE: Greasy sausage ruins good gravy.
That’s why we keep our sausage lean enough that frying it burns off all the grease.

And then there’s the GRAVY!
Mom’s special touch to the gravy recipe is putting seasonings IN the gravy, not just flour and milk.

Bet you’ll want to make these more than once!

Didn’t think we’d leave you hanging on Mom’s sausage gravy secrets, did you?

Below is a scan of Yvonne’s well-used recipe, clipped from the pages of A Taste of Home magazine many, many years ago! Mom determined that 2/3 cup flour is just the right amount to perfectly thicken the gravy. And she eliminated the Worcestershire and hot pepper sauce, but each to his own. You might like it.

Sunday morning breakfasts at our farm frequently feature Yvonne’s special sausage gravy and Rosanna’s fluffy biscuits.

Some poor folks don’t think they like biscuits and gravy, which is a clear indicator that they’ve not been blessed to have good sausage or good biscuits.

Let’s start with the BISCUITS!
I can go on and on about biscuits . . . which is why you’ll want to check out my Sky High Biscuit recipe and blog post!

Now let’s talk SAUSAGE!
Our family has a long-time love of breakfast sausage: we’ve been using the same recipe for over 100
years!
  
(And guess what – no funky ingredients were put in sausage way back then!) Look for the full story on Grandpa Jake Wagner’s secret sausage recipe next week…

NOTE: Greasy sausage ruins good gravy.
That’s why we keep our sausage lean enough that frying it burns off all the grease.

And then there’s the GRAVY!
Mom’s special touch to the gravy recipe is putting seasonings IN the gravy, not just flour and milk.

Bet you’ll want to make these more than once!

Didn’t think we’d leave you hanging on Mom’s sausage gravy secrets, did you?

Below is a scan of Yvonne’s well-used recipe, clipped from the pages of A Taste of Home magazine many, many years ago! Mom determined that 2/3 cup flour is just the right amount to perfectly thicken the gravy. And she eliminated the Worcestershire and hot pepper sauce, but each to his own. You might like it.

Yvonne’s Satisfying Sausage Gravy

Below is a scan of Yvonne’s well-used recipe, clipped from the pages of A Taste of Home magazine many, many years ago! Mom determined that 2/3 cup flour is just the right amount to perfectly thicken the gravy. And she eliminated the Worcestershire and hot pepper sauce, but each to his own. You might like it.

Let us know if you try this recipe!

Rosanna Mile High Biscuit Recipe

Get my recipe for Sky High Biscuits!

We like biscuits for supper because it’s a quick bread we can mix up without the foresight that yeast breads require. It’s just a baking-powder biscuit, but I’ve been so content with it that I haven’t branched out much into yeast or sourdough biscuits.

Sausage Gravy Recipe

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