Biscuits & Gravy

This post is really just the recipe for the gravy part. The biscuits are bought in a can in the refrigerated dough department at your local grocer. I do know how to make homemade buttermilk biscuits...I just don't do it. Every once in a while I get a little Martha-Stewart on myself and whip out the box of Bisquik and whip some of those "homemade" biscuits.

Whichever way you make the biscuits, the gravy is what really makes this breakfast. My husband was out of town for two weeks and came home late Friday night so Saturday morning I whipped up some of these sausage wonders. It's his favorite breakfast. I like it too. My kids act like starving homeless children when you plop a plate of biscuits and gravy in front of them so the whole family was happy.

I have never measured the ingredients when making this so I tried to pay attention to what I was doing. This is the greatest recipe because you can make more gravy by just adding more flour and then milk. Or you can make less gravy by doing the opposite. You can use the whole pound of sausage...or not. Make it how you want there's really no "rules" besides to cook the flour into the sausage and drippings before adding the milk. If it thickens up too much, add a splash of milk. If it seems too runny add a sprinkle of flour. It all works out in the end.

Also--do not use cheap breakfast sausage. I have used the $1 sale roll of sausage before and when I opened it up it was mostly white....meaning it was mostly fat. Gross. If you just compare Farmer John's cheapie roll to the Jimmy Dean roll's nutrition ingredients you'll see--it's a lot healthier to pay $.50 more.

Biscuits and Gravy

3/4 lb breakfast sausage (I cooked the whole pound and just pulled some out to use later on a pizza)

2-3 heaping Tb flour

2-3 cups milk (I have used any kind ranging from 1%-whole, whatever you have works)

salt & pepper to taste (careful with the salt, the sausage is salty)

Brown the sausage in a heavy skillet. Reduce heat to medium-low. Without draining any fat, sprinkle the flour over the sausage and cook for a couple minutes, stirring constantly. Pour in the milk and stir occasionally, cooking until thickened to your liking. Taste and adjust salt/pepper. Serve over warm biscuits.