Biscuits and Gravy

  • bulk sausage, 1 pkg
  • milk (1-4 cups)
  • flour (1-2 tablespoons)
  • 2 1/4 Bisquick mix
  • 2/3 milk

  1. Preheat oven to 450 degrees.
  2. Stir together Bisquick mix and 2/3 milk until a soft dough forms. 
  3. Drop large spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, until golden brown.
  1.  Brown the bulk sausage in a large pot.
  2. Without draining, add milk. Here's where you decide how much gravy you want to make. If you just want a little bit, only add about a cup of milk. If you're feeding a crowd, or if you really like gravy, add up to 4 cups (5 cups, if you've got our entire family over).
  3. Make up a flour roux by mixing 1 to 2 tablespoons of flour into a small amount (2-4 tablespoons) of milk. Keep mixing until the mixture is smooth.
  4. Gradually add the flour mixture into the milk/sausage. Season to taste with salt and pepper. You'll want to go heavy with the pepper! (Seriously, trust me on this. The trick of a good gravy is using enough salt and almost, but not quite, too much pepper.)
  5. Heat the mixture over medium-lowish heat, stirring frequently, until thick.
Serve the gravy over the warm biscuits.

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