I never had this while growing up, but it's not entirely my fault. I would bet to say most restaurants where I grew up didn't have this on the menu, or maybe I was just too picky to notice. While eating out for breakfast, I probably ordered pancakes 99% of the time without even thinking twice.
Greg on the other hand is almost the opposite. He orders biscuits and gravy all. the. time. (as discussed here and here for example.) So it has definitely grown on me and worked its way into my diet as well.
I picked up the ingredients earlier this week and have been looking forward to making the Southern breakfast staple ever since.
I kept it simple when it came to the biscuits. I could have made them from scratch, but Pillsbury's flaky biscuits are pretty darn good as it is. They were baked to golden perfection. I was very proud of them.
The gravy turned out a little thicker than I would ideally want, but still tasted amazing. I almost added spices to the gravy while it was cooking, but glad I decided to wait because the sausage itself was hot enough for me! Greg ended up adding hot sauce to his though.
Just looking at this kindddd of makes me want to go for another run later.
But then I realize that's just crazy talk. Weekends are meant for indulgent breakfasts anyway. Doughnuts last Saturday, Biscuits and Gravy this Saturday. What should be in line for next Saturday?
Biscuits and Spicy Sausage Gravy
Makes about 6-8 servings*
8 biscuits (I used Pillsbury's refrigerated Flaky Biscuits)
1 pound hot sausage roll
1/4 cup all-purpose flour
2 cups milk (I used skim)
Pepper to taste
Hot sauce to taste
1. Bake biscuits according to package directions, or prepare your own following recipe.
2. While biscuits are baking, heat medium-large skillet over medium heat. Add sausage and continuously break-up meat into small crumbles using spatula.
3. When sausage is just about finished cooking, turn heat to low and add flour. Stir to coat. Slowly add milk, continuing to stir until thickened. Add pepper at this time if desired. Remove from heat.
4. Add biscuits to plates and top with desired amount of gravy (about 1/3-1/2 cup per biscuit).
*I halved the recipe for this post.