Grandpa Jon’s sausage gravy & biscuits


As is tradition, Grandpa Jon came over at 7am on Christmas morning. Last year, he brought sausage gravy and biscuits by happenstance. This year, I put in my order in advance. The biscuits are made with cream, not buttermilk, so they’re sweet and mild. The sausage gravy is hot and rich with big chunks of spicy sausage — great with strong coffee. It’s just the thing on Christmas morning.

Here’s his recipe:

Sweet Cream Biscuits

  • 2 1/2 cups of flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1 1/2 cups of heavy cream

Stir everything together with a wooden spoon, then squish the dough with your hands on a floured surface. Punch the dough and roll it out flat. Cut out circles with a biscuit cutter or small glass and bake them for 15 minutes at 450 degrees. Makes about a dozen.

Sausage Gravy

  • 1 lb. Bob Evans sausage
  • 4 tablespoons of flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Black pepper & salt to taste
  • 1 quart of cream (or half milk, half cream)

Cook the sausage first, crumbling it up with a wooden spoon. Then add the flour until it’s brown. Add the spices, then the cream and cook slow on low heat.

Split a biscuit in half, ladle sausage gravy over top and grab a fork!


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