Biscuits and Gravy

Name: How to cook Biscuits and Gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Taylor Topp Comacho

Biscuits and Gravy

I first fell in love with this hearty brunch meal moving to the Mid West when I was younger. The restaurant I had it in was never replicated in flavor at any other establishment or recipe I came across. I've tried duplicating that recipe many, many times. This still honestly isn't close but it is full of flavor. I use pinch terminology in my ingredients as the spices should just be back notes and not prominent. When you try this, taste the gravy as you go and adjust. I do every single time as the breakfast sausage you use can alter the results.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

biscuits. Homemade or store bought

1 pound

breakfast sausage

4 tablespoons

butter

4-5 cups

whole milk

1/4 teaspoon

salt

1/2 teaspoon

black pepper, preferably freshly ground

Pinch

cayenne pepper

Pinch

ground sage

Pinch

thyme

1/2 teaspoon

garlic salt

Cooking instructions

* Step 1

Bake biscuits first. Use a fluffy biscuit recipe. Not a flaky biscuit.

* Step 2

Brown breakfast sausage in skillet over medium heat. As it cooks, break sausage into small pieces.

* Step 3

Remove sausage from pan and set aside. Add butter to pan and melt. Add flour and mix well. Keep mixing for about 3 minutes to cook off raw flour taste and give roux a bit of color.

* Step 4

Pour in milk. Try 4 cups first. Add in spices. I sprinkle a small amount in my hand then add.

* Step 5

Keep whisking until smooth and thickened. This keeps it from clumping and milk burning on bottom of pan. Gravy should be thick and creamy. Not pasty. Add a bit more milk if needed to reach right consistency. Taste test to see if you want to add any extra spices at this point.