Biscuits and Gravy~ YUM!

Question

Im going to make biscuits and gravy (home-made) so i need to know how to make the gravy~ I know how to make home made gravy; however i never made biscuits-gravy before. What do i need? Any suggestions?

Answer 1

Here is my biscuits and gravy recipe:

1 pound loose sausage (hot or mild)

1 container of biscuits from the dairy section

2 tablespoons butter

3 tablespoons flour

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon black pepper or to taste

2 1/2 cups milk

Directions:

Cook sausage, remove from pan and drain. In a saucepan over med.-high heat melt the butter-stir in the flour and whisk until smooth. Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth.

Bring to a boil and stir 1 minute or until as thick as you want. Remove from the heat and add the cooked sausage. This recipe doubles really well. Serve over hot biscuits.

Answer 2

KandySue is right.  That is the best way to make a sausage gravy.

Answer 3

Bob Evans® Sausage Gravy  

Submitted by: Bob Evans®

   Prep Time: 5 Minutes

Cook Time: 15 Minutes  Ready In: 20 Minutes

Yields: 4 servings  

INGREDIENTS:

1 pound Bob Evans® Original

Recipe Sausage Roll

1/4 cup all-purpose flour 2 cups milk

Salt and black pepper to taste

8 prepared biscuits

DIRECTIONS:

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers

Answer 4

After I brown the sausage, I sprinkle 1-2 tablespoons of flour over it, then stir it around 'til it's blended and lightly browned. (About 20-30 seconds.) Once you've made your roux like that, all you have to do is add milk, a little at a time, and stir to thicken, add salt/pepper and serve. that's it. it's really easy, but soooo good.

Answer 5

use milk not water your company will ask for more  

Answer 6

Just make the gravy like you make it for anything else. It works the same way. GRAVY IS GRAVY!!! If it works for meat it will work for the biscuits.

Answer 7

Here is a goodie...I hope this helps. You can not go wrong with Alton Brown.

Sawmill Gravy Recipe courtesy Alton Brown

Show:  Good Eats  

Episode:  Gravy Confidential  



1 pound bulk breakfast sausage

1/4 cup flour

2 cups milk

Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.