TasunkaWitko
Well-Known Member
As taught to me by a friend from Texas:
Biscuits and Gravy
1 pound of your favourite breakfast sausage
1 onion, chopped*
2 or 3 cloves of garlic, minced or pressed*
1 tablespoon chicken-flavoured Better Than Bouillon*
1/2 to 3/4 stick of butter, as needed
1/4 to 1/2 cup of flour, as needed
Milk, as needed
Salt and pepper, to taste
A few red chili flakes and/or a bit of sage or parsley, as you choose*
2 cans of biscuits, or make them from scratch
* Optional
Crumble or cut up the sausage, brown it in a 9- or 10.25-inch cast-iron skillet over medium heat. When the sausage is nearly done, add the onions and cook until the onions begin to brown, stirring occasionally. Add the garlic and cook for a minute more, then add the butter and Better Than Bouillon.
Stir the mixture until the butter is melted, then add the flour. Stir the mixture some more, taking care not to let the flour stick or burn to the bottom of the skillet. When the sausage us well-coated with the flour/butter mixture and the roux starts to brown, add enough milk to nearly fill the pan.
Stir the gravy often while bringing it nearly to a boil. When it starts to bubble, reduce the heat and continue to cook the gravy, stirring often to keep it off the bottom of the skillet. Add salt and pepper to taste, along with any other herb or spice you choose; be generous with the pepper. Continue simmering the gravy until it is at the desired thickness, then serve over split biscuits and enjoy.
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