Growing up in the holler, Aunt Alberta would make biscuits and gravy all the time. It was one of my favorite recipes. I was able to find her recipe and keep on making it until this day.

Next to the stove, Aunt Alberta would always have a bible. Sometimes it was for reading verses from, and sometimes she said she would hit Uncle Bill upside the head with it when he got too rowdy. I never actually saw her do it, but Uncle Bill never pushed his luck neither. He’d just grin real big and say, “Yes ma’am,” and go sit on the porch listening to whatever ball game was on and maybe have a smoke till the gravy was ready. I reckon that bible was the original cast-iron skillet of discipline in our family.

Ingredients

2 country sweet sausage patties (Boone family recipe or whatever you can get)
2 tbsp all-purpose flour
1½ cups whole milk (plus extra if needed)
¼ tsp black pepper
Pinch of salt
Pinch of cayenne pepper (optional, for sass)

How to Make Aunt Alberta Gravy (Step-by-Step)

1. In a hot cast-iron skillet, crumble 2 sausage patties and cook until browned, leaving the grease.
2. Sprinkle the flour right over the hot grease. Stir steady for 2–3 minutes till it turns a nice nutty brown.
3. Slowly whisk in the milk. Keep stirrin’ like your life depends on it so you don’t get lumps.
4. Add salt, black pepper, and a pinch of cayenne. Cook 3–5 minutes, stirring, until thick and creamy. Add more milk if it’s too thick.
5. Serve hot over biscuits. Store leftovers in the fridge for 2 days; reheat with a splash of milk.

Pro Tip from the Holler: If it sits too long and gets too thick, just splash in a little warm milk and whisk. Gravy waits for no man — and neither does Aunt Alberta.

Got a tweak or your own family gravy secret? Drop it in the comments or holler at me! I read every one.

Aunt Alberta Gravy

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Ingredients

How to Make Aunt Alberta Gravy (Step-by-Step)

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