Sausage Gravy and Buttermilk Biscuits
Nothing says “country breakfast” more than Sausage Gravy and Buttermilk Biscuits. This hearty, rib-sticking dish is perfect for a special occasion. Especially the special occasion where you wake up and say, “I’d love to have some Sausage Gravy and Biscuits this morning.” It’s a very easy dish to prepare. I’ve lightened up the gravy and didn’t compromise one bit of the flavor. That’s a win/win.
1 pound bulk sausage
olive oil (optional)
1/4 cup a/p flour
1 1/2 to 2 cups skim milk
salt and pepper to taste
Brown one pound of bulk sausage. I prefer Jimmy Dean Original or Sage. This sausage was so lean is it gave off very little fat. I had to add a little olive oil to it just to have enough fat to make the gravy. I may have added a teaspoon or so.
After the sausage is completely browned, add roughly 1/4 cup flour. Stir well to make sure the flour and the sausage are mixed well.
I used skim milk just to lighten it up a little. You can use any milk you want to use. Start adding milk slowly to sausage stirring constantly. It’s important to make sure the sausage mixutre is getting smooth. Constant stirring is necessary for that reason. Add as much milk as you need to reach the desire consistency or until you run our of room in your skillet. Make sure you scrape up all the “goodie” in the bottom of the skillet. That’s where all the flavor lives. Add salt and pepper to taste.
Serve over High-rise Buttermilk Butter Biscuits or Easy Buttermilk Biscuits.