December 30, 2011: Biscuits and Sausage Gravy Recipe

While I had company for Christmas last week, I made everyone breakfast one morning that consisted of biscuits and sausage gravy along with hash browns. The hash browns were dehydrated – we get them from a store in Clay Springs that sells lots of “survival” type food and containers. All you do is add a bit of hot water and they reconstitute so you can fry them. Those hash browns are very tasty!

When everyone ate the biscuits and sausage gravy I got lots of compliments and even one, “Those are the best biscuits and gravy I’ve ever tasted” from my dear father-in-law (and he’s old enough to have tasted lots of biscuits and gravy!). I think the secret to these being so good was the addition of whipping cream. Try this recipe and see if you don’t get compliments, too.

Biscuits and Sausage Gravy Recipe

2 cans Pillsbury Grands biscuits

2 pounds breakfast sausage roll, such as Jimmy Dean

1/3 cup flour

2 cups 2% milk

1 ½ cups heavy whipping cream

Salt and freshly ground black pepper, to taste

1 t. dried sage

Prepare the biscuits as directed on the can.

Meanwhile, cook sausage in a large skillet over medium heat. Drain excess fat, reserving at least a couple tablespoons in bottom of skillet. Sprinkle sausage with flour. Cook and stir for a couple minutes to thoroughly cook flour so it doesn’t taste raw. Slowly add the milk and cream, stirring constantly. Add the seasonings. Slowly bring to a boil. Boil, stirring constantly, for about five minutes, until gravy is the right consistency. You may need to add additional milk if the gravy is too thick.

To serve, spoon sausage gravy over hot biscuits, sliced in half.

Serves 8 – 10