I use jimmy dean sage sausage, any flour that is in the house, I have even used wondra in a pinch, whatever milk I have but if it's 1/2&1/2 or whipping cream I cut it with water. Salt and lots of pepper but the procedure is pretty much the same other than I like to brown my flour. So good on homemade biscuits, but so bad for us I only break down and make it 3 or 4 times a year.