Return to site

Biscuits and Gravy

"I Love You More Than Biscuits and Gravy..."

· Our Stories,Supper Stories,Frugal Meals

Believe me, that's saying something.

Biscuits and Gravy is one of those dishes that transports me back to my youth as soon as I take a bite.

My mom used to make my grandmother's angel biscuits, but almost never served them with gravy. Angel biscuits were for butter, jam and/or honey, but not gravy.

My aunt, on the other hand, who was a cook at a local diner, hooked us up with the good ol' B & G's, whenever we came by the restaurant for breakfast.

I used to love going before school started and having a minute with her while I ate the worlds most amazing biscuits and gravy. I'd practically fall asleep in first period afterwards, but I didn't even care.

The restaurant closed not long after I graduated, and I was forced to learn how to make it myself, so the Auntie came through for me again. I'll go ahead and give you the secrets too, if you'd like. ;)

We're going to start with my favorite approach to biscuits, ever. The recipe and full tutorial is HERE, so get started on that while I start prepping the gravy, mmm-kay?

Biscuits and Gravy

For the Gravy:

 

1 tube Jimmy Dean "Firehouse" (or other "hot") breakfast sausage.

6 strips of bacon, chopped into 1 inch pieces

1/3-3/4 cup flour

Roughly 2 quarts milk

salt, pepper, garlic and tapatio hot sauce to taste

 

Directions:

 

Add the sausage roll to a large skillet, chopping up with a wooden spoon as it cooks.

 

Simultaneously in a separate pan, cook the bacon as well. The reason for two pans is that they cook at different speeds and you want them both to have a nice crisp on them, without burning or under-cooking one of them.

 

Remove the bacon once it is cooked, reserving the drippings.

 

Remove the sausage once it is cooked thoroughly, also reserving the drippings.

 

The bacon usually cooks faster, so once the sausage is done, remove from pan, set aside and add bacon drippings to sausage skillet, and set pan to medium heat.

 

Add 1/3 cup of the flour, whisking to form a roux. Start with 1/3, but add more as needed to form a nice, doughy roux. The amount of flour you'll need is fully dependent on how much grease your meats produce.

 

Once your roux is smooth, thick and started to toast just a bit (you want a nice golden color), quickly season with about a tsp of pepper and 1/2 tsp of garlic powder. Whisk quickly to avoid burning the garlic.

 

Immediately add your milk, whisking continuously to avoid any lumps. Season once again with pepper and garlic. The amount you use is entirely up to you, but I think lots of pepper is a great idea with this gravy!

 

Add the amount of hot sauce you feel comfortable with. We like it spicy and add approximately 8-10 dashes.

 

Bring gravy to a boil, whisking continuously to avoid scorching or lumps.

 

Add sausage and bacon back to skillet.

 

Reduce to low, whisking frequently, until thickened. Test for seasoning. It will mostly likely need a pinch of salt and a dash more garlic and pepper. You be the judge. ;)

 

Serve over biscuits. <3

I would love to have you join our Instagram community HERE! Let me know if you try this recipe by tagging me and using the hashtag #oursupperstories!

 

Do you have a special memory with biscuits and gravy?

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly