I looked through all the recipes posted on this thread and was surprised to see that no one posted a sausage gravy for biscuits.
Being someone that served in the military it is very much like an SOS.

Brown one pound of breakfast sausage that isn't in a casing. Around this area we have sausage we purchase in a log form. Jimmy Dean or Bob Evans sausage. After the sausage has browned add 3 tablespoons of flour and stir it in well. Then slowly add enough milk to get the gravy consistency that you prefer. About 1 1/2 to 2 cups. Season it with salt to taste and a lot of fresh ground black pepper. If you want to tweak it use your imagination. Onion, garlic, nutmeg, sliced fresh picked tomato from the garden. Serve it over hot biscuits, corn bread or waffles, toast. The possibilities are endless.

Not really for breakfast, but since you mentioned it.
I didn't have a fondness for it while in the service, but 40 years later I love it. Go figure.

CREAMED CHIPPED BEEF (SOS)

2 tablespoons butter
2 TBSP flour
finely chopped onion to taste
2 cups milk
1 1 oz package Dried beef -- Budding (1-4)
Salt and pepper -- to taste
cayenne pepper -- to taste

Melt butter in saucepan over medium heat. Stir in flour until smooth and heat until bubbly. Gradually, stir in milk and continue stirring to keep from getting lumpy. The mixture-which is white sauce-will gradually thicken. Add the chipped beef (separate and cut into thin strips) and keep over low heat about 5 minutes. Salt and pepper as desired. Serve over toast, biscuits, mashed potato or baked potato.

Gravy and SOS are lovely foods also...... oh so fattening!!! Sticks to your ribs like nutin else, well actually it sticks around my thighs like FOREVER!!! But all in all very irresistable I LOVE GRAVY PERIOD!:p

CREAMED CHIPPED BEEF

Makes 4 servings



3 tablespoons butter
1 (8 ounce) jar dried chipped beef
2 teaspoons light brown sugar
1/2 cup all-purpose flour
1 cup whole milk
4 slices toasted white bread

In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly.

Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve.




Sawmill Gravy

4 (1 1/2 ounces each) hot sausage patties (Jimmy Dean-choose the spicy in the gold package for a kick)
3 TBS all purpose flour
1 1/2 cups milk
1/8 tsp salt
1/8 tsp pepper

In a saucepan, fry sausage patties, drain and keep warm. Pour off
all but two tablespoons grease. Blend in flour and brown, stirring
constantly. Gradually add milk, mixing well. Bring to a boil,
reduce heat and simmer.

Crumble sausage patties and add to gravy along with salt and pepper.
Simmer two minutes. Serve over hot open-faced biscuits.

Makes 4 servings.



Sausage Gravy

1 lb of pork sausage
1/3 c. of flour
1 qt. of milk
1 dash of pepper


First cook sausage in pan.
Make sure to drain off fat.
Then you can sprinkle flour over sausage and stir with spoon
Now add in the milk.
Let this cook over medium flame until thickened.
Now add in pepper.
Serve with biscuits.



Country Sausage Gravy

1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
Warm biscuits

In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits. Yield: 4-6 servings (3-1/2 cups gravy).

I make sausage and gravy a good bit being a Southern Lady...taste great with home made buttermilk biscuits.