Mike has always loved to cook. His mother made sure he could cook when he was a child. These recipes or menus are old family favorites.
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.
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- 4 cups milk
- 5 or 10 strips bacon
- 1/2 pound pork sausage
- 6 tablespoons all-purpose flour
- Salt, to taste
- Pepper, to taste
- 2 tubes Pillsbury's Grands! Biscuits
- You can adjust the recipe to accommodate the number of people who are eating.
- I figure one cup of gravy per person, but if you have big eaters, make more.
- This 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.
- 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 them on sale for 10 for $10 and I stock up then. You can buy any biscuit that you prefer or can afford. I use these because they are big and fluffy.
- Get out a large skillet and warm it up on medium heat. Measure out your milk and set it aside so it can warm to room temperature. Preheat the oven to the temperature suggested on the biscuits package.
- Once the skillet is hot, cook the bacon to your preferred doneness, making sure not to burn it. After removing the bacon from the pan, add 1/2 pound of ground pork sausage. At this point, 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 (a couple of minutes). If your flour doesn't brown properly, your gravy will taste like pork-flavored paste. Once the flour is cooked, add the 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 the heat, crumble the sausage into the gravy, and pour it over the biscuits. Serve the bacon on the side.
© 2008 Mike Bouska