Biscuits and Gravy
What’s more comforting than a plate of biscuits and gravy for breakfast? This Southern staple is popular because it is filling and delicious. And it comes together pretty quickly. You can used biscuits from a tube, or you can make some fresh drop biscuits.
Biscuits and Gravy
Filling and delicious comfort food.
Ingredients
- 1 dozen Biscuits
- 1 # Pork Sausage
- ½ cup grease bacon, butter or mixed
- 1 bunch chopped green onion whites and greens separated.
- ½ cup Flour (scant)
- 2 cups Whole Milk or Half & Half
- Salt & Pepper to taste
Optional (depending on pork sausage seasoning):
- 1 Tbsp Worcestershire sauce
- 1 cup chicken stock
- 1 tsp Sage
- 1 tsp Thyme
- ½ tsp Cayenne
- Dried parsley
Instructions
- Brown the pork sausagein a cast iron skillet, remove to a plate. Add the bacon grease and/orbutter – the more grease you add the more gravy you will make.Add the ½ cup offlour and cook it until it takes on some color.Add the whites of theonion and cook to translucent.Add the 2 cups ofmilk, a little at a time, and stir until it reduces. Add some more milk if youwant a richer gravy, and stir again until reduced.If the gravy is toothick, you can add a cup of chicken stock to thin it out without dilutingflavor.Add the sausage back,and season to tasteServe over freshbiscuits and garnish with onion greens and/or parsley.
- Brown the pork sausage in a cast iron skillet, remove to a plate.
- Add the bacon grease and/or butter – the more grease you add the more gravy you will make.
- Add the scant ½ cup of flour and cook it until it takes on some color.
- Add the whites of the onion and cook to translucent.
- Add the 2 cups of milk, a little at a time, and stir until it reduces. Add some more milk if you want a richer gravy, and stir again until reduced.
- If the gravy is too thick, you can add a cup of chicken stock to thin it out without diluting flavor.
- Add the sausage back, and season to taste
- Serve over fresh biscuits and garnish with onion greens and/or parsley.