Either you love biscuits and gravy-it is pure childhood comfort food for you-or it doesn’t makes a lick of sense. I mean it’s biscuits. And they are covered in gravy. Yet there is something hearty and soul-satisfying about a big warm plateful of crisp fluffy biscuits smothered in creamy sausage gravy. It is a filling, special occasion breakfast-which is kind of ironic considering it probably had it’s beginnings as a staple of poverty-perfect for serving a crowd after a late night or before a busy day.
Sausage Gravyserves 4, prep 5 min, cook 20 min
- 1 pound breakfast sausage
- 2 tbsp fat drippings, butter, or oil
- 1/4 cup flour
- 2 cups milk
- salt and pepper
- In a cast iron or other heavy skillet, cook and brown sausage over medium-high heat. Break sausage into small crumbles with a wooden spoon.
- Once sausage is brown, turn off heat and use a slotted spoon to remove the sausage to a paper towel lined plate. Drain and measure fat if desired.
- Add 2 tbsp fat back to the pan, use sausage drippings if desired and add additional fat as needed to make 2 tbsp.
- Heat pan over medium-low and sprinkle fat with flour. Cook flour mixture, whisking often, until golden about five minutes.
- Add milk to flour mixture and whisk until smooth. Heat pan to medium-high and whisk while gravy comes to a simmer and thickens.
- Add sausage and season to taste with salt and fresh ground pepper.