Biscuits & Sausage Gravy
For anyone not looking to eat meat, you can make this without the sausage - you’ll just need to find a substitute for the oil/grease that the sausage produces to mix your flour into.
My Mom used to make this with homemade biscuits, but I have NOT nailed that recipe yet… though I’ve failed on several occasions :)
INGREDIENTS YOU WILL NEED:
Frozen or canned homestyle biscuits (I use Pillsbury) - 1 pack
Tip: I would avoid getting the flaky layer kind because they don’t tear into chunks as easily, but they’ll work if that’s what you have
Breakfast sausage “Hot” or “Sage” - 1lb package (I use Jimmy Dean)
Milk - 2 cups
Kosher salt - 1 1/2 tsp
Black pepper - 1/2 tbsp
AP Flour - 1/3 cup
Olive oil - 2 tsp
Pam nonstick spray
UTENSILS I’D SUGGEST HAVING:
Sheet pan - for biscuits
Plastic spoon - for serving
Saucepan - for gravy
Whisk - for gravy
ORDER OF OPERATIONS:
Brown meat, add flour, and stir.
Add milk and bring mixture to a boil.
Reduce heat and simmer
Bake biscuits
Tear biscuits into chunks and spoon sausage gravy over the top
INSTRUCTIONS:
Preheat? Yes - 375 degrees F (190 C)
Heat olive oil in your pan and crumble your sausage into it. Add salt and pepper and stir infrequently until the meat has browned. Do not drain.
Sprinkle flour over the sausage, stirring for 2 mins or so until it’s fully incorporated or most of the big white spots are gone.
Start cooking your biscuits according to the instructions on the package so that they’ll finish just a little after your gravy is done
Slowly pour in half the milk, whisk it to mix, and then add the remainder. Bring the heat down to medium and bring the mixture to a boil, stirring frequently with your whisk.
Tip: the smell of burnt milk is awful so I suggest keeping an eye on this every minute or so and stirring often. You’ll know its starting to burn if your whisk gets caught on any resistance on the bottom of the pan that isn’t sausage
Once it begins to boil, reduce heat further and simmer the gravy for about six minutes, where you will notice it starts to thicken. If you like it thicker, you can continue to cook it down. I like a consistency that’s thick but one that I can easily ladle over my biscuits.
Tip: I like to taste the gravy again at this point to add extra salt or pepper depending on my liking - I’d suggest you check it, as it’s fully cooked at this point, just thickening.
Once your biscuits have cooked for a minute or two, start tearing them into little bite-sized chunks on your plate. They don’t have to be tiny, you just don’t want them to be huge.
Spoon / ladle your gravy over the top until all pieces have been somewhat covered
Enjoy!