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. ;)
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
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
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Do you have a special memory with biscuits and gravy?
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