The one thing I credit my first mother in law for is her teaching me how to make a good Southern Gravy. The kind that when put over biscuits and eggs for breakfast makes out of state guests drool for second helpings. I cringed when I had the Cracker Barrel Gravy, It tasted too peppery and pasty for me The trick to the gravy is browning the flour. Not to a dark cinnamony color, but more to a light caramel color. That is what gives it a unique flavor. Not too much pepper, just a hint to know it's there. You can either brown it in the pan before adding the butter, or after but before you add the milk (or cream as per preference), but either way, it's keeping the flour moving till it's browned enough that makes the difference. Enjoy

I like mine with sausage crumbs in it. Whataburger is not the best, but it will suffice.

my dad taught me the same trick. I also froze single servings of sauage gravy for my son to reheat for breakfast.

IHop's gravy is nasty. And I agree, Cracker Barrel's isn't good either. I love biscuits and gravy, but I am picky about my gravy.

you know, I never even thought of freezing it before, but I'm going to try that. I freeze spaghetti sauce all the time in those zip lock baggies. With my son's wedding coming up in September and many out state of guests filling my house, anything I can make ahead of time is a good thing. Thanks, breakfast easier... I like that

I also froze left over french toast. He would just pop them in the toaster or George Foreman grill, add syrup, eat. Because I had to leave for work before he ate, I had to find quick breakfast food he liked or he wouldn't eat!

Have you ever tried a breakfast bake cassarole? You put it in the frig overnite and bake in morning ..easy !

Living alone now for 5 yrs, I've learned to freeze alot of things in single servings.. Otherwise I just eat out.. I hate to cook dinner for just one! lol I eat french toast sometimes and I never thought to make some and freeze it.. thanks

try using seasoned flour, it make the best sausage gravy

Tried it for the first time about two years ago...Excellent!!!

I haven't yet, but I have well over 50 different cook books in my collection. So I'll be ear marking some and printing some Mingle recipes because if I can prepare it ahead of time and just throw it in the oven, I have more time to spend with family and friends instead of stuck in the kitchen over the skillet.

you dont need cook books to cook in the south,,, we just cook and it comes out wonderfull

I'll look forward to your posts!

On the gravy thing ... what you are making is a form of roux. The amount of browning is infinite depending upon the sauce or dish.

Browner is nuttier but less fat absorbent. The main reason for white gravy is to absorb the fat from whatever was cooked in the pan (bacon or sausage). Sausage gravy on a chicken fried steak is heaven!!

The reason the restaurant gravies taste "pasty" is the raw flour. They serve the gravy in large quantities so they don't want to spend the money to have someone browning the flour in oil to get the perfect country flavor.

What some do (not me) is to brown flour in quantity ahead of time to get just the right amount of flavor, then store it in a closed container until needed. I would just as soon brown it each time.

Genius!