Hands down the best biscuits and sausage gravy
fromjustapinch.comwww.justapinch.com/recipes/sauce-spread/gravy/hands-down-the-best-biscuits-and-sausage.html
I only get this guilty pleasure when we have company for breakfast. The recipe sounds backwards but the sausage will not come out hard and the gravy is creamier.
Ingredients
Instructions
Set oven according to package directions for biscuits. Place 6 to 8 biscuits on a baking sheet and cook.
Place oil in a large deep skillet on med to high heat. Add flour stir to mix evenly, you should have a thick rue. Add oil or flour to get a velvety texture. Add salt and pepper to taste, heavy on the pepper.
When Rue takes on a brown color almost to burn stages, add 1/2 of your milk. Keep stirring until you have a nice creamy gravy.
Add all the sausage in pulled pieces to the gravy mixture. Bring up to a good bubbly boil then reduce the heat to low/med and let cook for 15 minutes. Add milk as needed to keep consistancy creamy.
Remove biscuits from oven cover with the yummy goodness and enjoy.
