Hands down the best biscuits and sausage gravy
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- 1 lb
- jimmy dean bold sausage
- 4 c
- cold milk (2% can be used, taste better if whole milk is used)
- 2-3 Tbsp
- all purpose flour
- 1 Tbsp
- pepper (to taste but you want it peppery)
- 1 tsp
- salt (to taste)
- pillsbury frozen biscuits (the best biscuits ever)
- 2 Tbsp
- canola oil
1Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
2Place oil in a large deep skillet on med to high heat. Add flour stir to mix evenly, you should have a thick rue. Add oil or flour to get a velvety texture. Add salt and pepper to taste, heavy on the pepper.
3When Rue takes on a brown color almost to burn stages, add 1/2 of your milk. Keep stirring until you have a nice creamy gravy.
4Add all the sausage in pulled pieces to the gravy mixture. Bring up to a good bubbly boil then reduce the heat to low/med and let cook for 15 minutes. Add milk as needed to keep consistancy creamy.
5Remove biscuits from oven cover with the yummy goodness and enjoy.