Biscuits and Gravy
Making biscuits and gravy is a lot easier than I think anyone has expected. As I involve myself more with the cooking community, I notice that “gravy” is almost like a trigger word. I hear and read a lot of, “I can never get it right”, or “It’s too thin”, or even, “It tastes like flour”, tossed in with a few eye rolls as they look into their memory of past failed attempts. Believe me, I have had many, many failed attempts, some that were good enough to eat, barely edible and on the other end of the scale some of the best food that makes me wonder what I was so scared of in the first place. That is what made me the cook I am today to where now I can give food as a gift of appreciation and not feel bad about it.
With our fear out of the way and stirring device in hand it is time to get in the kitchen and make some delicious sausage gravy for yout biscuits.
Ingredients:
- Can of biscuits jumbo 8 ct
- 2 tablespoons of butter
- Roll of breakfast sausage or even Italian sausage is pretty good if you like a little more umph compared to the traditional way.
- ⅓ cup of all purpose flour
- 3 cups of whole milk (2% works well too but it takes longer to thicken and I have had more success texture wise with whole milk.)
- Salt and pepper to taste
- Tablespoon of garlic powder and onion powder
Kitchen tools needed:
- Whisk
- Large pot
- Measuring cup
- Measuring spoons
- Stovetop
- Oven
- Serving ladle
- Baking pan
Steps:
- Break up ground sausage into the pot and season with salt and pepper, garlic and onion powder. I said a tablespoon in the ingredient list but I hope you find the courage to measure with your heart. But a tablespoon is good to start off with. Cook the sausage on medium to medium high heat until it is brown all over with no visible pink. There should be a nice sizzle, nothing should be popping or jumping out at you, if it is then turn down the heat.
- Once the sausage is cooked, make a well in the center of the cooked sausage, reduce the heat to medium low and pop in the butter in the center of the pot. Allow butter to melt. Once butter is melted, stir the sausage to mix in the butter and make sure it is evenly spread out through the sausage. After mixing, sprinkle the flour evenly over the sausage. Stir in the flour and coat the sausage pieces evenly. You can bump the heat up a little if you aren’t getting that sizzling sound once it is on medium low. At this point allow the flour to cook until a light golden color in order to prevent the taste of raw flour. The flour should only take one to two minutes to cook depending on the heat you are riding at.
- After the flour has cooked, keep the heat on a low medium and pour in the three cups of milk. Use a whisk to rapidly move the sausage pieces around to ensure no lumps. Now this is where your arm will get tired, you’re going to basically stir until this son of a gun thickens up. BE PATIENT! A good textured gravy is brought to its consistency slowly. This thickening process should only take 8 to 12 minutes.
- Oh yeah, pop in the biscuits while it thickens. ( you can stop stirring for a minute or two and you won’t die nor will the kitchen explode.) Follow the instructions on the can.
- SERVE! You did it!! Pour it over the biscuits and call it a day.
Tips and tricks:
- If you find your gravy consistency to be too thin do not add more flour after adding in the milk! It is just going to clump up and be gross in there. The solution to a runny gravy is a slurry. For this recipe, use a 1:2 ratio. 1 tablespoon of cornstarch with 2 tablespoons of cold water mixed together will do the trick.
Thank you so much for reading and drop a pic of your oh so perfect gravy below!
Leave a Reply