You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny. If the gravy is too thick, add a bit more milk.Taste, and adjust seasonings as desired.Stir frequently until mixture comes to a slight boil.Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.Use a wooden spoon to stir flour into sausage until completely absorbed.Sprinkle the cooked sausage with 3 Tablespoons of flour.In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.Layer half of the quarters in prepared pan.Open biscuits, and cut biscuits into quarters.Prepare a small casserole dish (approximately 7x10) with cooking spray.
Thanks for stopping by today! Leave me a comment below and enter to win! He so wishes he was a breakfast person, I know it.ĭon’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest! It was kid-approved, husband-approved, and I even caught my brother-in-law picking at the leftovers mid-morning. It’s my gravy trick, and it’s totally worth sharing for those of you who aren’t doing it. Make the roux with the meat, and get lump-free gravy, without fail. Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.ĭon’t try to mix your flour into your liquid and then pour it in. The trick is to just sprinkle the browned meat with flour to make a roux in the skillet. Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.Īnd I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. The awesome thing about this recipe is how easy it really is. The gravy gets all bubbly and extra creamy, and those biscuits find a way to cook just perfectly. They were like little, perfectly cooked biscuit dumplings or something. I was actually worried that the bottom layer of biscuits would get soggy, but they didn’t. I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level. He must have some serious self-control or something, ’cause there is no way that I was going to walk away from this one. But I still, every single year, force new breakfast dishes upon him like he’s going to change his mind and decide that he absolutely wants a big breakfast instead of his coffee. It’s awesome because of course I love it when he’s home, and I get excited every year because he’s someone new to cook for – another person to eat the holiday goodies that I’m inevitably churning out.īut the truth of the matter is that he really doesn’t eat much. The already-simple recipe can be further simplified by using your slow cooker to make them or you can even use your 13x9 to make a casserole version of biscuits and gravy.My dear brother-in-law has been staying with us over the last week. Nowadays, biscuits and gravy shows up on breakfast menus all over the United States and several variations have been introduced since the original recipe. Breakfast was especially important and had to be hearty for those who worked on the plantations all day. Since the recipe required very basic and budget-friendly ingredients, it became a regular breakfast dish in the South. Biscuits and sausage gravy became a distinguished dish after the American Revolutionary War during which there was a shortage of food and money. When European settlers arrived in the United States, they brought a simple method of cooking with them that often relied on a base of meat, bread and gravy. The concept of pouring creamy gravy over biscuits is nothing new. While we love ordering a good ol’ biscuits and gravy breakfast from our local diner, making it at home is a snap, especially when you’re working with pre-made biscuit dough. What’s not to love about classic biscuits and gravy? It requires minimal ingredients and is versatile enough to be made for either breakfast or dinner.
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