hands down the best biscuits and sausage gravy
(3 RATINGS)
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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prep time
5 Min
cook time
25 Min
method
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yield
4 to 6
Ingredients
- 1 pound jimmy dean bold sausage
- 4 cups cold milk (2% can be used, taste better if whole milk is used)
- 2-3 tablespoons all purpose flour
- 1 tablespoon pepper (to taste but you want it peppery)
- 1 teaspoon salt (to taste)
- 6-8 - pillsbury frozen biscuits (the best biscuits ever)
- 2 tablespoons canola oil
How To Make hands down the best biscuits and sausage gravy
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Step 1Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
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Step 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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Step 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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Step 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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Step 5Remove biscuits from oven cover with the yummy goodness and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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