You will need:
- 2 lbs off breakfast sausage
- 2 dozen biscuits (homemade is best, but if you are going for simple or quick , read down below for great options)
- 1/4 Cup of flour
- 1/2 gallon of milk
- dash of black pepper
- Some hungry folks 😉
In large skillet or cast iron frying pan, brown 2 lbs of breakfast sausage. Once the pork begins to cook down, a potato masher works great to finely separate the pork breakfast sausage.
Meanwhile warm your biscuits. Of course homemade are best the family will say. What if I told you they would never know if you use these or this off brand… 🙂
Seriously, frozen Grands biscuits do taste so close to from scratch biscuits if you have a particular crowd. However, my kids love biscuits and gravy with “Womp-Em” biscuits AKA refrigerator Buttermilk biscuits. (Really any kind will work. For a kids gathering we used the little mini refrigerator pop biscuits, turned out, the kids loved it just the same! Whatever you pick, warm or bake your biscuits. The refrigerator biscuits take less than 15 minutes, the frozen are about 25 minutes to bake.
Once browned add, sprinkling, approximately 1/4 Cup of flour. Now this is most often with our fresh pork sausage that tastes amazing. However, any sausage works, just add enough flour to begin to soak up the grease. (At most 1/2 Cup). Now the key is to let the flour brown. If it’s warm and soaks up the grease and then you add your milk, it will turn out biscuit gravy, but you will have your floury taste too. The essential element is to let the white flour brown a bit. Once brown, add 5 Cups of milk and a dash of pepper. Let the milk warm and gradually bring to a boil. Reduce heat and let simmer. (Stir constantly.)
Remove just prior to desired thickness. I do immediately because the gravy will thicken a bit more, so to take that into consideration means thicker gravy.
Enjoy! Happy Winter Break!
***Now you can play with this gravy as well. Remember you can make more gravy without adding more meat too. If you are aiming for that goal, simply add some fat at the browned stage, lard or Crisco works the best. Alternatives would be butter, coconut oil or worst case, margarine. Just add a nice Tablespoon or two and when you add flour, a Tablespoon or more as well. Adjust milk as well. Keep in mind, the more flour you use, the more it affects the taste of your gravy. If you are needing a lot of extra gravy, perhaps create your rue in another skillet by melting your butter, browning the flour then adding milk (About 1/2 Cup of flour per 4-5 Cups of milk).