When I lived next to my friend Angie, I learned how to make the BEST biscuits and gravy in the whole world. I was skeptical of myself before that because I had tried several times and failed. I had even followed a terrible recipe online once that called for 1 TABLESPOON of pepper. Yes, as you can imagine, that was a peppery disaster. I remember thinking, “That has to be wrong,” but my all-trusting self, dumped the tablespoon of pepper into the gravy.
As soon as I met Ang, we hit it off instantly. She’s from a small town in Nevada, and I’m from a small town in Utah. We had a lot in common, and she agreed to help me make my husband’s breakfast dreams come true and SHOW me how to make biscuits and gravy.
I went to her house and she made the gravy right before my eyes so I could watch the deliciousness take place. It was a miracle, and my husband has been in heaven ever since. That was eight years ago. Thank you Angie for your selfless act of sharing this delicious recipe with me and your time to show me how to make it. 
Ingredients:
1 lb Jimmy Dean Sausage (Original flavor only)<—other flavors mess with the yumminess.
1 package of your favorite refrigerated biscuits<—or your favorite homemade recipe.
Between 1/4 c. and 1/2 c. flour {I use 1/4 and then 1/2 of a 1/4}
Milk (as much as you want to achieve desired thickness see instructions below)
Salt and Pepper {NOT 1 tablespoon haha}
Bake biscuits per package directions.
While baking the biscuits, brown sausage. Use a fork to break up the sausage into tiny pieces. Cook the sausage long enough that it starts to get crispy on one side (until it sticks a little). DON’T drain the oil.
Leave the cooked sausage in the saucepan. Sprinkle flour onto the sausage and stir until all the sausage is covered in flour evenly. Next, pour milk onto the sausage until the sausage is basically covered. Add Salt and Pepper to taste. Cook on medium heat. Stir constantly until it thickens to desired thickness, if it is too thick, add more milk.
If you don’t have a nonstick sauce pan, add 1 Tbsp butter to the bottom of the pan before browning sausage.
That’s it folks! I was making it too hard!
It’s delicous, cross my heart!
xoxo,
Brooke
okay, i USED to be an EXPERT biscuit maker, ( I am a good southern girl) since i have moved to CO the altitude has crushed my skills, completely. What tips do you have for my altitude problem?