Biscuits And Gravy Not For The Low Fat DietFrom krumkake 8 years ago
- 1 pound roll Bob Evans Original Flavor breakfast sausage (this is only available in the midwest of the US, but use whatever is your favorite, most lean, breakfast sausage) shopping list
- 1/2 onion, diced finely shopping list
- 8 ounces fresh sliced mushrooms (don't use canned), optional shopping list
- 4 to 5 tablespoons flour shopping list
- 6 tablespoons butter (the real thing - no margarine allowed in biscuits and gravy) shopping list
- 2 to 2 1/2 cups half-and-half...the richness of the gravy is in the creaminess you get with the heavier fat milk products, so I definitely prefer half-and-half or even heavy cream...you're gonna blow the calories anyhow, so why not use the best stuff?!?) shopping list
- 1 to 2 teaspoons of a good rich beef or chicken base (yes, you can use either one - you will find base in with the bouillon cubes) shopping list
- salt and pepper to your taste shopping list
- 1 or 2 shakes of garlic salt or powder, to your taste shopping list
- NOTE: If you'd like the biscuit recipe I use, I will post that under the name "High as a Kite Biscuits". shopping list
How to make it
- NOTE: Forgive me for the amount of detail in these directions, but I posted this for my daughters who are still quite "new" to this gravy thing, so they need step-by-step directions!
- Fry the sausage until browned and cooked through, but do not overcook - it's still going to cook more as it sits in the gravy, so you want to still keep the meat juicy! If you are using onions and/or mushrooms, throw those in with the meat. When cooked, remove the meat and veggies from the pan, and melt the butter in the same pan. When the butter is melted, stir in the flour quickly and until the flour and butter make a smooth, thin paste. The trick to good "roux type" gravy is to actually cook the butter and flour over the heat for just a bit - you want it to bubble a bit while you scrape up all the good drippings and crusty bottom pieces in the pan from frying the meat and veggies. Once this is done, remove the pan from the heat - I've found that the liquid will always blend in smoother if you stir the milk in when the roux has had about a minute to cool down with the pan OFF the burner. OK, now gradually stir in the half-and-half - I prefer to do this with a wire whisk to keep any lumps down to a minimum. After you have it all whisked together well, season the gravy to your taste and let it simmer a bit to thicken. You want a pretty thick gravy for biscuits, so if you find you need more thickening, mix a TB of flour with some water and stir into the gravy. Once thickened to your liking, add the meat and veggies, and simmer just enough to heat the meat and veggies back up. Pull your biscuits out of the oven, split 'em, pour on the gravy and EAT! If you're really want to increase your cholesterol, serve with a fried egg on each biscuit half before it is topped with the gravy. And if you make homemade biscuits, prepare the dough before you start the gravy and have them ready to go in the oven when you start your gravy - you may want to wait until you are done frying the meat before you put the biscuits in the oven so that they come out HOT and ready for the gravy.
The Cookkrumkake Chicago Suburbs, IL
The Rating17 people
oh yes! I would like the biscuit recipe. Sausage gravy is so good on a home-made biscuit!jett2whit in Union City loved it
Oh boy I agree with Jett, this is wonderful sounding and please do share your biscuit recipe. Thanks Sally, you got my 5henrie in Savannah loved it
Krum, are you a mindreader or something? David just asked for biscuits and gravy for Sunday's breakfast, and I can't find my recipe. You are a lifesaver!mrspotatohead in Minneapolis loved it
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