Biscuits and Gravy
I first fell in love with this hearty brunch meal moving to the Mid West when I was younger. The restaurant I had it in was never replicated in flavor at any other establishment or recipe I came across. I've tried duplicating that recipe many, many times. This still honestly isn't close but it is full of flavor. I use pinch terminology in my ingredients as the spices should just be back notes and not prominent. When you try this, taste the gravy as you go and adjust. I do every single time as the breakfast sausage you use can alter the results.
Biscuits and Gravy
I first fell in love with this hearty brunch meal moving to the Mid West when I was younger. The restaurant I had it in was never replicated in flavor at any other establishment or recipe I came across. I've tried duplicating that recipe many, many times. This still honestly isn't close but it is full of flavor. I use pinch terminology in my ingredients as the spices should just be back notes and not prominent. When you try this, taste the gravy as you go and adjust. I do every single time as the breakfast sausage you use can alter the results.
Cooking Instructions
- 1
Bake biscuits first. Use a fluffy biscuit recipe. Not a flaky biscuit.
- 2
Brown breakfast sausage in skillet over medium heat. As it cooks, break sausage into small pieces.
- 3
Remove sausage from pan and set aside. Add butter to pan and melt. Add flour and mix well. Keep mixing for about 3 minutes to cook off raw flour taste and give roux a bit of color.
- 4
Pour in milk. Try 4 cups first. Add in spices. I sprinkle a small amount in my hand then add.
- 5
Keep whisking until smooth and thickened. This keeps it from clumping and milk burning on bottom of pan. Gravy should be thick and creamy. Not pasty. Add a bit more milk if needed to reach right consistency. Taste test to see if you want to add any extra spices at this point.
- 6
Break biscuits up or place whole biscuits in a deep sided bowl. Pour over that deliciousness of your gravy.
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