It’s a staple southern American Southern US breakfast dish. Drop biscuits (similar to buttermilk biscuits, but it’d denser and fluffier. No layers either), covered with sausage gravy. If you’re not from the US/North America I’m not sure if there’s an equivalent to breakfast sausage. I hope so! Because if you have the time to make some I would really recommend it!
Couple of tips for anyone looking to make some biscuits and gravy:
Use shortening in your biscuits, idk what it does different but it works best imo.
If you’re going to use biscuit mix, use Formula L if you can find it. It’s the best. Good for pancakes too!
Let your roux get a some color before adding the milk. Pale sausage gravy doesn’t taste nearly as good. Just use low heat and keep the sausage and flour mixture moving to ensure you don’t burn it.
Use full fat milk for better flavor.
After you add the milk and it warms back up, throw 4 or 5 chopped up fresh sage leaves into your gravy. Sage, fennel, and pepper are a big part of the flavor profile of American breakfast sausage, adding a little extra really helps the flavor pop!
And finally, let the gravy get thick! Watery gravy should be illegal
For vegetarians: beyond sausage works great if you want to try it! It browns quicker than regular sausage though, so keep an eye on it. And you might need to add a little extra fat, butter or margarine works well.