Biscuits and Sausage Gravy

Biscuits and Sausage Gravy
Biscuits and Sausage Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 12

    Miss B's Frozen Buttermilk Biscuits (Wal-Mart, Albertson's)

  • 1

    lb. Owens Country Sausage (Pick a local brand that isn't too greasy)

  • 1/2

    Gallon of Whole Milk, Flour, Salt, and coarse ground Black Pepper.

  • 12

    " Skillet, 9 X 13 Baking pan (Bigger if you expand this recipe.)

  • Pam Spray, Flat spatula, large serving spoon at the end.

Directions

oven to 350 degrees. Place frozen biscuits on lightly greased (Pam) 9 X 13 baking pan. Place in pre-heated oven and bake for approx. 30 minutes. Until golden brown. Over medium heat place the entire 1 lb. of sausage into a 12" skillet with tall sides (2.5 to 3" tall) and brown the entire 1 lb. of sausage. (Chopping sausage into small pieces like taco meat.) Put the browned sausage into a colander to drain with a small bowl underneath to catch the sausage drippings. You need at least 3 tablespoons of drippings to make the gravy roux. Place the drained drippings into the same skillet. If you don't have 3 - 4 tablespoons of drippings I've found butter or a little vegetable oil to work. Always save sausage and bacon drippings. Once the grease is hot, sift into the hot drippings 3 to 4 tablespoons of flour. Stir and mix the roux and allow it to cook for just a few minutes. Not too greasy or not too much flour. This is a learned part. You need the flour to thicken the gravy. Lean to the drier side in making roux. Slowly pour about a cup of milk into the hot skillet. Stir with flat spatula constantly to remove the lumps. Just when the roux looks to start getting thick, add another cup of milk slowly. Repeat process. You cannot over stir this. Lumpy gravy is a no-no. Salt and pepper the gravy to taste. Fire Stations use more black pepper. Once you have a quart of milk in the skillet and the lumps are indeed gone, pour the sausage back into the skillet and continue to stir. Let the sausage/gravy warm back up and come to a light boil again. You can thin the gravy with milk. Expect to use a little over a quart of milk total. Check the biscuits now. Once the gravy comes to a light boil and the consistency (not too thin, but a little on the thick side) is desirable, remove from heat or turn off the burner. Split the biscuits open and lay on a plate. Cover the biscuits with gravy. Salt & pepper again if desired. Note: I've made this recipe thousands of times and it never fails to fill a hungry stomach. For a regular batch 12 biscuits and slightly over a quart of milk is used. For a large batch 15 biscuits use a 1 quart and 1 pint of milk. 20 biscuits and a 1/2 gallon of milk will feed an Engine and Ladder Company and maybe a Battalion Chief. Remember to increase the drippings and flour for a large roux. (About 6 tablespoons of drippings and the same with flour.) Dedicated to Lt. Sylvan D. "Slats" Adams who taught me how to make this when I was a rookie Fireman. RIP Slats.

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