hands down the best biscuits and sausage gravy
(3 ratings)
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I only get this guilty pleasure when we have company for breakfast. The recipe sounds backwards but the sausage will not come out hard and the gravy is creamier.
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(3 ratings)
yield
4 to 6
prep time
5 Min
cook time
25 Min
Ingredients For hands down the best biscuits and sausage gravy
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1 lbjimmy dean bold sausage
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4 ccold milk (2% can be used, taste better if whole milk is used)
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2-3 Tbspall purpose flour
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1 Tbsppepper (to taste but you want it peppery)
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1 tspsalt (to taste)
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6-8pillsbury frozen biscuits (the best biscuits ever)
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2 Tbspcanola oil
How To Make hands down the best biscuits and sausage gravy
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1Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
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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.
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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.
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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.
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5Remove biscuits from oven cover with the yummy goodness and enjoy.
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