Biscuits And Gravy Not For The Low Fat Diet |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In my husband's book of favorites, this is as good as it gets for breakfast. If I would, he would have me make this for him every weekend, but I'd prefer that his arteries don't get clogged quite that often. I learned how to make this from my dear friend, Annie, when we lived in Missouri - that girl could make a wicked pan of biscuits and gravy! Read more ! Ingredients:
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) |
1/2 onion, diced finely |
8 ounces fresh sliced mushrooms (don't use canned), optional |
4 to 5 tablespoons flour |
6 tablespoons butter (the real thing - no margarine allowed in biscuits and gravy) |
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 ! ) |
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) |
salt and pepper to your taste |
1 or 2 shakes of garlic salt or powder, to your taste |
note: if you'd like the biscuit recipe i use, i will post that under the name high as a kite biscuits . |
Directions:
1. 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!
2. 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.
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