A Simple, Yummy Biscuits and Gravy Recipe
Biscuits & Gravy
Biscuits and gravy make an inexpensive, delicious, stick-to-your-ribs breakfast or dinner. They can be the main dish or a side dish, and at our house, kids and adults both love them. My method is slightly different than most recipes you will find, but I think you will find the flavor is better. The changes to this recipe were provided by suggestions from my late mother-in-law whose parents ran a Depression-era breakfast and lunch counter and knew how to maximize flavor in a recipe. I think of her every time I make this recipe.
I don't make my own biscuits, and some folks will tell you that is cheating, but I do it because I end up with a consistent product time after time. If you have a time-tested biscuit recipe, by all means, use it instead.
You can adjust the recipe by how many people are eating.
Figure one cup of gravy per person. More for big eaters. The listed recipe feeds four adults. If you know your diners will be hungry, you can make a little bit extra and bake extra biscuits as well.
I often make this on Sunday morning, and it isn't unusual for neighbors or family to "drop by" to ask a question and end up with a biscuit or two with gravy or honey.
- 4 cups Milk
- 5 or 10 strips Bacon
- 1/2 pound pork sausage
- 6 Tablespoons All Purpose Flour
- To Taste Salt
- To Taste Pepper
- 2 tubes Pillsbury's Grands Biscuits
- To start this out, I get out a large skillet and warm it up under medium heat. Measure out your milk and set it aside so it can warm slightly At the same time I preheat the oven at the temperature suggested on the biscuits package. For biscuits, my family prefers the Pillsbury's Grands biscuits. You can buy them in tubes of dough, or you can buy them in a bag in the frozen case. In my area, they often have the Grands on sale for 10 for $10 and I stock up then. You can buy any biscuit that you prefer, or can afford. I use the Grands, because they are big and fluffy.
- Once the skillet is hot, I take the slices of bacon and lay them in the pan and cook them until they are to your preferred doneness. Make sure not to burn the bacon, After removing the bacon, add 1/2 pound of ground pork sausage. At this point, I place the biscuits in the oven. With a spatula, cut the mound of sausage up into uniform chunks and cook them, turning often until done and all pieces have no pink in them.
- Reduce the heat, and remove the sausage from the pan. Add the flour to the hot grease sprinkling slowly one tablespoon at a time. Add a pinch or two of salt and pepper. Cook the flour till it browns and bubbles in the pan. You want to make sure and cook it a couple minutes. If your flour doesn't cook, your gravy will taste like pork flavored paste. Once the flour is cooked, add milk slowly, Increase the heat to medium-high and whisk or stir the gravy constantly. Once the gravy comes to a slow bubbling boil, look for it to thicken. By now the biscuits should be ready. Once the gravy is thickening, reduce heat and crumble the sausage into the gravy and serve over the biscuits.Serve the bacon on the side or save them for easy BLT's