So I actually didn’t try biscuits and gravy for the first time until I was an adult – CRAZY I know! Every time I saw it in my life it was like food cafeteria biscuits and gravy – and I’m sorry but NO – so unappetizing! So I’m glad I didn’t try it and ruin it for myself. When I finally had a GOOD biscuits and gravy it became a staple immediately!
I seriously make it ALL the time – most often for lunch for myself and I just enjoy the leftovers over the next few days because I’ve been unable to convince half my kids that this is AMAZING. Thankfully the older kids with better tastes love it like I do. But there is a downside to that too – they sometimes finish off my leftovers…
Kay the best part about this recipe isn’t that it’s easy to make – it’s that it’s SO easy to make you can easily personalize it and play with it and change it up without feeling like it’s a ton of work! I’m putting the BASIC recipe down below but also noting a few of the spices I add… cause I like my gravy to have some heat and a bit of a kick!
- 4 C self rising flour
- 2 1/4 C cream
- optional - pinch of salt
- 1 lbs pork sausage - I get the regular and add extra heat myself but you can always juts go for the hot version
- 1/2 C butter
- 1/3 C flour
- 4 C milk plus...
- optional - 1/2 tsp salt
- optional - 1/4 tsp pepper
- optional - 2/3 tsp red pepper flakes (or a nice full 1/2 tsp)
- optional 1/2 tsp sage leaves (not ground - if using ground do way less)
- preheat oven to 425
- I use a food processor for the flour and cream and pulse until the dough is JUST cohesive - don't over mix - you can also bring this dough together by hand - just don't use a mixer - it will over over mix and be too smooth
- turn the dough out onto a slightly floured surface and pat out - do NOT use a rolling pin - I turn it over a lot to make sure it isn't sticking and keep it elastic. IF you want flaky layers you can pat it out to about 1/2 inch then rip it in half, stack it and pat it out again I do this twice - then pat it out for the final time 1/2 inch thick, or less - these will rise a TON in the oven
- now cut out your dough - press the cutter straight down - don't twist - twisting will seal the edges and your biscuits won't rise straight - I use this biscuit cutter so I don't have as much dough wasted
- place on a baking sheet with a silpat mat or parchment paper and bake 11-13 mins - the edges will be golden
- while my biscuits are in the oven I prepare the gravy!
- in a LARGE pan over med/high heat I cook the sausage, breaking it up as it cooks
- add the butter - yes that much butter added to the sausage grease - your welcome
- once the the butter is melted add the flour and stir until there are no flour chunks - this is basically a roux for thickening
- optional - now you can add any spices you want - some people prefer nothing as the sausage is already filled with great spices of it's own - its up to you - stir it in
- next add the milk and lower the temp to medium - stir while cooking until the gravy reaches the thickness you desire.
- break open a fresh biscuit (or two) and pour the gravy over and serve!
- Personally I keep the milk on hand as I find the gravy keeps thickening up quite a bit so when I go back for seconds I'll add more milk to bring it back to the consistency I like.
And that’s it! my go to – super easy – favorite 30 min meal! And while these are my go to spices I experiment all the time – once I made my savory cheddar biscuits – and while it was a little rich I loved it. You can also make my more involved buttermilk biscuits but this 2 ingredient biscuit is my go to cause it’s SO fast and seriously tastes AMAZING. But if you have a favorite biscuit go for that for sure!
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