Grandma Deane's Biscuits and Gravy
This is not your typical biscuits and gravy recipe. I've made some changes to the basic recipe based on what my mother-in-law learned while working at her family's restaurant during the Depression era. Back then, they knew how to get the most out of their food!
Biscuits and gravy taste better than anything else on this Earth. Here's how to make the best biscuits and gravy you've ever had.
I don't make my own biscuits. 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.
|Prep time||Cook time||Ready in||Yields|
- 4 cups milk
- 5 or 10 strips bacon
- 1/2 pound pork sausage
- 6 tablespoons all-purpose flour
- Salt and 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.
- What's better than a warm, gooey biscuit with hot tasty gravy or honey on top? Not much! I often make these when the weather is cold and rainy days are expected. It isn't uncommon for neighbors to stop by unexpectedly—they might just want one too after asking about your cooking skills in curiosity rather than judgment mode (we know how it goes).
- My favorite thing to do with biscuits is... eat them! I love the Pillsbury Grands. biscuits, and where I live they're often on sale for $1 per tube. You can buy whatever kind you prefer or have access to; just make sure they are the big fluffy ones since that's what makes this dish so great.
- 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 biscuit 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.
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2008 Mike Bouska