Biscuits and Sausage Gravy
Total TimePrep/Total Time: 15 min.
If you don't want your gravy to taste like flour or raw dough, you need to let it cook for a minute or so before adding the milk. Just move it around for a minute so it doesn't burn. Flour is raw and needs to be cooked. Also, if your sausage has a higher fat content, it won't need butter. Just make sure you add enough flour to no longer have grease puddles in the pan.
Great. I double the flour and milk and add a can of Rotelle. Yummy.
Very good. I brown my flour a little before gradually adding my milk.
I've been making biscuits
I was born and raised in Fort Pierce ,FL. that's about as south as you can get, and not to boast but I make very good sausage gravy it has no butter in it, you use the grease that cooks out of the jimmy dean or your preferred roll of sausage( I like to add about a 1/4 of a sweet vadalia onion minced into the sausage as it frys ), turn heat down to low then add your self rising Martha White flour ( enough flour to absorb the grease) let it mix good, slowly start adding milk, salt
My good friend from Alabama, taught me to use a hot sausage like JImmy Dean or Bob Evans and use the dripping from the sausage to make the roux then add the milk and let thicken, add salt a pepper to taste. His family used to can sausages and store them in jars in their own grease, I would have never thought of that and wondered about the length of time you could store them.
Looks amazing I will be trying this dish for my family soon.
Great simple recipe. as it should be for Biscuits and gravy!!!!
Simple and easy to make. We eat this often for supper!
Great recipe!! Simple and straightforward :) This is the one I used to make for my hubby - he liked to have it on top of his hashbrowns and dip his toast in it. My daughter always liked to have this when I baked bread - a thick slab of warm bread with sausage gravy is one of her 'comfort foods'.