Friday, January 28, 2011
Old-Fashioned Biscuits And Gravy
Mr. Kim Chee loves biscuits and gravy. When we go out to breakfast at ToKen BBQ, he likes to order their biscuits and gravy. They bring out these humongous biscuits and a whole soup bowl full of sausage and milk gravy. Mmmm. They're sure not good for you, but they are good to eat! And they're pretty easy to make at home.
And you'll also have to add in some oil and butter. Yes, I know--it's already bad enough for you. But sausage today is pretty lean, and you don't get enough drippings to make a good gravy. So to make the fat-to-flour ratio even, you'll have to add in fat. Deal with it.
Decrease your heat a bit and give your gravy some good stirs. Let it come to a heavy simmer so it can thicken up for you.
For my biscuits, I just used my Flaky Biscuits recipe. I made them before starting the sausage and had them on standby while the gravy made itself. You could use any biscuit recipe you like (even canned biscuits, although don't tell me if you do!) I like some flavor variety so I made some scrambled eggs and hash browns, too. These biscuits make a rich dinner treat, and both the gravy and biscuits reheat wonderfully for breakfast the next day. Make these for your family--you won't regret it!
Recipe: Old-Fashioned Biscuits and Gravy
1 lb. breakfast sausage
1 tablespoon vegetable oil
1 tablespoon butter
1/4 c. flour
2 c. milk
1/2 c. half and half
salt and pepper, to taste
1 teaspoon dried sage
In a large saucepan (preferably not a nonstick pan), brown sausage over medium-high heat. Constantly break up the meat so it's in small pieces.
Once the sausage has browned, add butter, oil, and flour. Stir until butter is melted and everything is combined.
Add milk and half and half. Give everything a good stir.
Season with salt, pepper, and sage. Reduce heat to medium. Allow gravy mixture to come back up to a high simmer to thicken.
Spoon thickened gravy over split biscuits and enjoy!