Monday, April 29, 2013

Biscuits and Gravy

Biscuits and Gravy
4 Serving
A southern breakfast favourite and one that my daughter-in-law has adopted as her favourite  breakfast it's one  that is easy to make yourself.
                                                                           Preparation time:     0 minutes
                                                                           Cook time:             30 minutes
                                                                            Total time:             30 minutes


½ pound breakfast sausage
4 biscuits prepare according to package directions, split in half

white (milk) gravy:
3 tablespoons of butter
1 tablespoon of bacon grease
3 tablespoons of flour
2 cups whole milk
dash of cayenne pepper, or to taste
Kosher or sea salt, to taste
white pepper, to taste


brown the sausage:

In a skillet, cook the sausage until it is evenly browned, stirring constantly to crumble it.  Remove the cooked sausage to a paper towel lined dish to drain

prepare a white rue:

In a saucepan, over low heat, melt the 3 tablespoons of butter and stir in the bacon grease.  Add the 3 tablespoons of flour and cook stirring for 3 or 4 minutes until the taste of raw flour has a disappeared.

create the white gravy:

While stirring the rue slowly add all the milk.  Stir in the cayenne pepper, continue stirring while cooking the milk mixture until it has thickened and is smooth and hot (the mixture will not thicken ‘til it comes to a boil, have patience raise the heat slightly if necessary).  If the sauce appears too thick for your tastes you may add a little more milk (a tablespoon at a time) until it reaches your desired consistency. Taste and adjust seasoning with salt, white pepper, and cayenne.

bring it all together:

Stir the cooked, crumbled sausage into the white sauce.


Place one split biscuit on each serving plate; distribute ¼ of the white sauce/sausage mixture over each biscuit. Serve immediately.  

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