Biscuits and Gravy

Biscuits and Gravy is an all-time favorite...but people get it really wrong all the time, and I don't know how. It is truly a very very simple recipe. Here's my take on it, and I tried to put exact amounts, though to be honest, every time is a bit different. Gravy loves to be fickle, so you have to work with it a bit. My all-time favorite Midwestern breakfast....here we go!

INGREDIENTS

2 cans (8 pack) homestyle biscuits

1 lb. Pork sausage (I use Jimmy Dean)

4 T flour

1 T black pepper

appr. 1.5 cups heavy whipping cream

salt to taste

Directions:

1. Preheat oven to 350 degrees or whatever directions instruct
2. Put sausage into 3 qt. saucepan or large fry pan and let it brown
3. Drain off excess grease (I spoon it out)
4. With sausage in pan, coat sausage in flour. It will be absorbed into the grease on the sausage so you won't really see it
5. Add the heavy whipping cream, salt and black pepper and stir
6. Put on low heat, and cook for about 20 minutes (can vary depending on the stove) until thickened, stirring occasionally
7. Cut biscuits in half, spoon gravy over it 
 

  The art of browning beef:

 

 The beef should be browned all the way through before adding the other ingredients. While the beef is browning, be sure the have the biscuits in the oven as it should take 

about 30 minutes from start to finish to prepare the gravy.

 Drain off excess grease (I spoon it out)

Sausage with flour

With sausage in pan, coat sausage in flour. It will be absorbed into the grease

on the sausage so you won't really see it.

Ingredients pre-stir

 Add the heavy whipping cream, black pepper and a bit of salt- and stir!

Ingredients simmering

 Put on low heat, and cook for about 20 minutes (can vary depending on the stove)

until thickened, stirring occasionally

The final product

 Some Suggestions:

• You can adjust the ingredients depending on the number of people eating. It is easy to cut back or add more of different ingredients, BUT when adding more of any ingredient, add small amounts at a time and taste, taste, taste!!
• I like my gravy meaty, but if you don't, add less of the sausage! 
• The MOST IMPORTANT part of this recipe is coating the sausage in flour. If you forget, it will need to cook much longer, and you will need to add flour. It will still taste wonderful though.
• You gravy will thicken as it cooks, and thicken even more once standing. If it is too thick, you can add a bit of milk. If it is too thin, put a bit of flour in the gravy. 
• I use refrigerated biscuits (Pillsbury Homestyle) for this recipe, but if you want to make homemade biscuits, have at it and send me the recipe. :)
• Cutting the biscuits in half really makes for a better combination of biscuits and gravy
• To make a bit spicier, you could add some cayenne pepper to the gravy. 

 

Enjoy!!
~Linbrooke