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Ingredients

• 1 pound roll Bob Evans Original Flavor breakfast sausage (this is only available in the midwest of the US, but use whatever is your favorite, most lean, breakfast sausage)
• 1/2 onion, diced finely
• 8 ounces fresh sliced mushrooms (don't use canned), optional
• 4 to 5 tablespoons flour
• 6 tablespoons butter (the real thing - no margarine allowed in biscuits and gravy)
• 2 to 2 1/2 cups half-and-half...the richness of the gravy is in the creaminess you get with the heavier fat milk products, so I definitely prefer half-and-half or even heavy cream...you're gonna blow the calories anyhow, so why not use the best stuff?!?)
• 1 to 2 teaspoons of a good rich beef or chicken base (yes, you can use either one - you will find base in with the bouillon cubes)
• salt and pepper to your taste
• 1 or 2 shakes of garlic salt or powder, to your taste
• NOTE: If you'd like the biscuit recipe I use, I will post that under the name "High as a Kite Biscuits".

Description

In My Husband's Book Of Favorites, This Is As Good As It Gets For Breakfast. If I Would, He Would Have Me Make This For Him Every Weekend, But I'd Prefer That His Arteries Don't Get Clogged Quite That Often. I Learned How To Make This From My Dear Frien

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