Sausage Biscuits and Gravy was on the menu this morning and it’s often my alternate to our standard two-two-two, which is two eggs over easy, two pieces of turkey bacon and two pieces of toast. On most days I make two-two-two and I’m lucky because it takes less than 10 minutes and I live with someone who will eat it every day.
I was scared to death of gravy when I first started making this but it’s not that hard, if you have some patience and are willing to use a low flame. I don’t have time to slave in the kitchen all day, so you will be relieved to know that I cut some corners. For example the biscuits are just the pre-made biscuit cans and the turkey sausage (we eat turkey instead of pork because of studies saying it’s healthier) is pre-cooked. Feel free to make everything from scratch as you feel necessary, I just like meals I can cook in less than 30 minutes.
Ingredients (2 servings)
One can of biscuit dough (2 biscuits per person)
4 tablespoons Butter
4 tablespoons Flour
8 cups Almond Milk or Regular Milk
Pre-cooked Sausage added to gravy as desired (it’s about 2 cups)
Salt and Pepper
1. Add butter to pan and put on medium-low heat, melt butter, make sure you don’t burn it. It should be fluffy bubbly.
1a. Preheat oven as instructed on flour can.
2. Reduce flame to low, add flour, sprinkle over butter, don’t just drop it in the pan, the plan is to infuse the flour into the butter making a paste, do this slowly, add one tablespoon at a time and use a wooden spoon (I don’t know why it works better with a wooden spoon) and blend the flour in with the butter. It should be a bubbly paste.
2b. Put Biscuits in oven and bake as instructed.
3. Slowly add milk, make the paste thinner and thinner with the milk, put in about a 1/4 cup at a time and mix with wooden spoon, continue until all milk is gone. Continue heating (you can increase the flame slightly at this point) until it is the texture of a gravy. Add Salt and Pepper to taste. Add sausage until warm.
3b. Check Biscuits and pull out when golden brown.
Test out your gravy making skills before inviting over friends. If you mess up on your practice runs, it’s not a huge deal. You are probably only out about $.75 per practice session.
Know your oven. Mine is old and cooks unevenly. I don’t go by the time on the can. I just watch the color. About 75% of the way through baking I have to turn the sheet around to brown the biscuits on the front side of the oven.
Watch the texture of the gravy. If, when making the the gravy, the paste turns gold you have the flame too high. If you feel like you don’t need to add more flour, then don’t. If you feel like you shouldn’t add anymore milk, then don’t.