I’ll admit, this is a Cheat Day breakfast, but, boy, if you’re going to go for it, this is the dish you want. I do have bad news; the B&G you know and love is, wrong.
B&G typically is a sawmill (milk based) sausage gravy over southern style biscuits. The gravy I have no quarrel with, but rather those fluffy, southern biscuits. A true southern style biscuit is flaky, tender, and soft… which means after 5 minutes, they turn into a pasty mush. Those biscuits are too delicate for heavy milk based gravy. What is needed is a biscuit that is still buttery, but has enough texture and density to hold up to all that wonderful gravy; drop biscuits.
This recipe is straight from the original version of the Joy of Cooking, and it needs no modernization.
*90% of the flavor from this gravy comes from the sausage; buy the good stuff here.
**I like my gravy thick, so I’ll likely add in a tablespoon of cornstarch loosened with some milk.