Biscuits and Gravy

{© Lynn Daue 2011. All rights reserved.}

So, this morning, as I was freaking out about where in the HELL we were going to get started on the massive project that is Our Home, I also spent some time making Biscuits and Gravy for our family. If you're Southern, you probably know how to make this staple. Shoot, you probably knew how to make drop biscuits by hand by the time you were out of elementary school. (I do not. I didn't move south until fifth grade and therefore missed lessons like drop biscuits and how to eat barbecue chicken delicately.) If you're not Southern, however, this recipe is for you.

If you ask almost anyone who knows how to make this dish HOW to make Biscuits and Gravy, you'll probably get an answer along the lines of, "Oh, there's not really a recipe, it's more by feel." That's true; I learned to make the gravy by watching my mother, and then trying and failing many, many times. But, for once, I decided to use real measuring spoons and cups in order to pass this time-honored secret on to you. Enjoy!

Biscuits and Gravy

Ingredients

• 1 package Jimmy Dean Premium Pork Sausage
• 2 Tbsp flour
• 1/2 tsp salt
• 1/4 teaspoon ground black pepper
• 3 c milk
• 2 cans of Pillsbury refrigerated biscuits (your choice of style, but I prefer the Flaky Layers Buttermilk)

Directions

1. Preheat oven to 350 degrees F. Bake biscuits according to directions on the package.
2. Meanwhile, in a medium saucepan, brown pork sausage over medium-high heat, breaking into crumbles while cooking. Drain fat.
3. Add flour, salt, and pepper all at once, stirring to coat meat. Add milk slowly and bring to a boil. Reduce heat and simmer, stirring constantly, until the gravy reaches your desired thickness. Adjust seasoning if necessary and serve over hot biscuits.

It really is that easy. I'm working on a Dukan-friendly version for Broke da Mout', which will hopefully be up soon!

Do you have any recipes that you just feel out? If you had to write them down, how would you do it?

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