Biscuits and Gravy

Ingredients

Notes

Preheat the oven before you plan to make the sausage gravy. When you start making the gravy, place the biscuits on a baking sheet and cook per instructions on package.

Make-Ahead and Storage
This dish is best eaten right away while the biscuits are warm and the gravy is hot off the stovetop. However, any leftover gravy can packaged in 1c containers and frozen for later use. It actually freezes quite well.  Pop in a sauce pan and add a little water stir in and viola! 

Ingredients

• 1 pound pork breakfast sausage.

• 2 tablespoons unsalted butter, as needed

• 1 medium yellow onion, finely diced

• Kosher salt

• 3 tablespoons all-purpose flour

• 3 cups whole milk

• Freshly ground black pepper

• 1/2 tsp cayenne pepper

• 8 buttermilk biscuits, split 

• 2-3 T canola oil

Preparation

Preheat the oven and start biscuits as directed on the package. 

Cut off four sausage patties and place in skillet on medium high heat. Burn slightly on both sides about 3-4 minutes each side. Set aside.

Break up the remainder of the sausage, add the onion and cook in skillet until soft and browned and slightly burnt around the edges, reserve the fat in the skillet. 

Add 2-3 T canola oil to the sausage and gradually add the flour creating a roux.  

Brown roux well on medium high heat while continuously stirring and whisk in 2-3 cups milk.

While stirring continuously, bring the gravy to a boil. Lower the heat add the cayenne pepper and continue to cook, while stirring, until thickened. 

Salt and pepper generously to taste.  

The biscuits should be ready by this time. Remove from oven, split, open face and top with gravy placing extra patty on the side.

Urban Cowgill December 2020  (updataed Mar 2024)