Cookbook:Biscuits and Gravy - eMyTextBooks

Cookbook:Biscuits and Gravy

Cookbook | Recipe Index | Breakfast

Biscuits & Gravy is a dish enjoyed nearly everywhere in the United States, though it is most commonly associated with the southern states. It is a staple breakfast of most US diners (http://en.wikipedia.org/wiki/Diner).

This recipe makes about 4 servings, and relies on this biscuit recipe.

Ingredients

• 1 lb (500 g) Ground Breakfast Sausage
• 3 T (15 mL) Bacon grease
• 1/4 c (60 mL) Flour
• 3 c (720 mL) Milk
• 1/2 tsp.(2.5 mL) Salt
• 1/4 tsp. (1.25 mL) Ground Black Pepper

Procedure

Biscuits

1. Make 'cut' biscuit dough.
2. Place the cut biscuits in the oven at the same time as step 3 of the gravy procedure.
3. Remove from oven after 10 to 12 minutes; the biscuits should be warm when served with the gravy.

Gravy

1. Brown the sausage in a large skillet.
2. Remove the browned sausage from the skillet and reserve in a bowl, be careful to leave as much of the drippings as possible in the pan.
3. Add the bacon grease to the skillet, place the skillet on low to medium-low heat.
4. Once the bacon grease is up to temperature mix the flour into the grease.
5. Add the milk slowly, mixing as you pour.
6. Bring to a gentle boil, stir constantly scraping the bottom and edges of the skillet. Stirring keeps the gravy from becoming too lumpy or burnt.
7. Continue stirring until the gravy has nearly reached the desired consistency, usually about 10 minutes.
8. Add the browned sausage held in reserve.
9. Remove from heat and allow to set for 1 minute.

Serving

Traditionally this breakfast is served on a plate. A common serving is two biscuits, each halved, insides face up, covered in gravy. Common side dishes are strips of bacon, hash browns, or grits.