Biscuits and Sausage Gravy
Recipe: #1741
October 30, 2011
Categories: Breakfast, Southern, Brunch, Fathers Day, Mothers Day, more
"My Mom always made the best biscuits and gravy, I seemed to have some issues. It took me a few years to perfect this recipe and I must have done something right because I see that Bob Evans recipe is identical - or is mine identical to his? Well, he doesn't have that little tip of browning the flour and sausage together for 3-4 minutes, so take that, Bob. This is a very meaty gravy, use half a roll if you don't like a lot, freeze the other half. Add a bit more milk if you like it thinner, less if you like it thicker. Easy , no fail recipe that my family really loves."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (329.2 g)
- Calories 881.3
- Total Fat - 55.1 g
- Saturated Fat - 16.9 g
- Cholesterol - 81.6 mg
- Sodium - 2269.6 mg
- Total Carbohydrate - 73.4 g
- Dietary Fiber - 3.9 g
- Sugars - 3.6 g
- Protein - 22.9 g
- Calcium - 102.9 mg
- Iron - 4.5 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Crumble sausage in a large skillet over medium high heat until browned thoroughly.
Step 2
Reduce heat to medium, add flour and stir well until the flour is blended with the sausage.
Step 3
Continue to stir and cook the flour and sausage for another 3-4 minutes. This adds more flavor and removes any "flour" taste.
Step 4
Add milk to skillet, raise heat to medium high and stirring frequently, heat until gravy begins to thicken and bubble. Test for seasonings at this point, it's likely you will need more salt or pepper. Cut the biscuits in half and ladle gravy over all. Delicious.
Tips
No special items needed.
3 Reviews
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