- 1 pound Breakfast Sausage
- 1 can (16 Oz.) Canned Biscuits
- 2 Tablespoons Flour
- 1 cup Milk
This week’s “Foodie Fans of the Pioneer Woman” challenge was breakfast/brunch. I am not a breakfast person, but I do like a good sausage biscuit and gravy. I’ve never attempted homemade sausage gravy – I am pretty sure that is a sin here in the South – so I decided to give it a whirl for the challenge.
WOW – making gravy is EASY! If I had known it was this easy I would have been making it all along (and probably weigh 20 pounds more).
Biscuits & Gravy
recipe from The Pioneer Woman
Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.
Place your biscuits into the oven to cook according to the instructions on the can.
Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them.
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