Thursday, October 16, 2008

Biscuits and Gravy

This was my first time making biscuits and gravy and let me tell you they were good! I will admit that I did cheat and use canned biscuits, but the Pioneer Woman did it so it's ok for me to do it too isn't it?? Plus they are so cheap and pretty good so why waste my time making my own?? Maybe one day I will make my own biscuits but for now it's so much easier to pop open a can and put them in the oven. So sue me!

I was trying to be good and tried to cut out some of the fat, but it wasn't as successful as I had hoped. I used reduced fat sausage and I don't really recommend it. There was hardly any grease when I was cooking it. Not a good thing when you are trying to make gravy out of the grease. So next time I will use the full fat stuff. Don't skimp on the sausage and try to save some calories, use the FULL FAT stuff otherwise you will just have to add butter like I did. I'm not sure which is worse butter or pork fat, but I would think that the pork fat tastes much better in the gravy. So the lesson is use to full fat sausage. Lets repeat that. Full fat is good fat for gravy! Thanks for listening to my rant about that but it's important to know!

If you really want to reduce the fat in the recipe than you can do what I did. I used non-fat milk and I used reduced fat biscuits. I'm not too worried about the pork fat next time. It's not like this is something that I will eat all the time. I cut the fat where I can but I don't want to sacrifice the flavor. Try this and see how you like it. I highly recommend it.

Biscuits and Gravy
Adapted from the Pioneer Woman

1 can of your favorite biscuits
1 roll of your favorite sausage
2 tablespoons AP flour
1 1/2 tablespoons butter
1 cup milk
salt and pepper to taste

Bake the biscuits according to the directions on the package or make your own if you are feeling adventurous.

Slice the sausage roll and cook it according to the directions on the package.

Remove slices from the pan and drain on a paper towel. I crumbled one slice in hopes that more grease would come out and I would have enough for my gravy but no such luck.

Add the butter to the crumbled sausage and once melted add the flour to make your roux. If your roux is too dry than you can add more butter. Cook for 2-3 minutes until it turns golden. You want to make sure that you cook your roux long enough to cook off the raw flour taste. Then add the milk. I did this in stages because I didn't want to make my gravy too runny. I found that one cup of milk was enough to make the perfect consistency for my gravy. But if yours is too thick still then add more milk until you get the desired consistency. Add salt and pepper to taste.

Serve warm on top of the biscuits. Enjoy!

I served mine with a fried egg on top of the sausage and biscuit and topped it with the gravy. SO GOOD!

Doesn't it look good?? Go and make it now!


Shari@Whisk: a food blog said...

I've never made this, but I'd like to give it a try! Thanks for inspiring me!

MaryBeth said...

There is nothing better on a cold and rainy Oregon weekend than to make biscuits and gray for breakfast. Yours look fabulous.

Cheryl said...

Amy that looks yummy!

Kevin said...

I have been wanting to try biscuits and gravy for a while. It certainly sounds like a tasty breakfast.