Grandma's Kitchen Recipes Super Secret Biscuits and Gravy

This is a Grandma's Kitchen Recipes favorite in my family and really simple to make.  My Kentucky mother-in-law (God rest her kind soul) cooked the old fashioned way-she didn't measure.  She made outstanding home made biscuits and when I asked for her recipe she replied, "Well, there really isn't a recipe, I just add so much of this and so much of that."  That started a brief career of finding the perfect scratch biscuits. And the start of Grandma's Kitchen Recipes.  Alas, I never found one as good as "Mom's."  The Grandma's Kitchen Recipes clan cheats and we buy canned biscuits.  For this recipe buy the sausage that your family likes and the refrigerator biscuits they are fond of.   And, of course, she made the gravy in a cast iron skillet.  Be sure to read the article in Grandma's Kitchen Recipes about cast iron skillets.


Grandma's Kitchen Recipes Biscuits and Sausage Gravy
Makes 2-4 servings
                                                                                    
Ingredients
1 package of your favorite biscuits
1/2 pound of your favorite breakfast sausage
1/3 cup sifted flour
2 cups of milk (adding more as needed)
salt and pepper to taste

Directions
Bake biscuits according to package directions.  Brown the sausage in a large skillet, drain off excess fat.  Push the sausage to one side of the pan and add flour on the empty side of the pan.  Add the flour to the skillet. Add 2 cups of milk, using the whisk to stir. As the milk heats up the mixture will start to thicken.  Keep adding milk to reach a desired consistency.  Bring to a boil and boil for a minute.  Season as you desire.  Split the biscuit in half and top it with gravy.

This meal is not for dieters.  Try this lighter version of Grandma's Kitchen Recipes Biscuits and Gravy.

1 package of low fat biscuits
1/2 pound turkey sausage
1/3 cup unbleached flour
2 cups skim milk (adding more as needed)
scant salt and pepper

Follow the same directions as above.  You get the protein your body craves in the sausage and milk and get filled up by the carbs.  We especially like biscuits and gravy in the fall and winter.........it seems too heavy a meal for us in the summer.  Remember, biscuits and gravy are not just for breakfast anymore.  At Grandma's Kitchen Recipes, we call it biscuits and "graby" because that's how our granddaughter says it.

And that's that.  Some people like their gravy thick, some thin.  Here are some tips from Grandma's Kitchen Recipes in regards to this recipe.

1.      Before you measure the flour, run the whisk inside the canister to "sift" it.  No lumps in your flour helps keep lumps out of your gravy. 

2.      Keep whisking as the gravy gets thicker. Nanna says no texting.  That's the second way to avoid lumps. 

3.      Make sure you boil it long enough.  If you stop boiling too soon you may get a floury taste and that's not the taste you are looking for.

4.      If you double or triple this recipe, make sure you have a skillet large enough to accommodate all that milk.

As you may have noticed I titled this blog as "Grandma's Kitchen Recipes Super Secret Biscuits and Gravy."  I have only shared this with family.  My son and son-in-law have taken the reigns in their family and make this on the occasional weekend. So now that it's yours, share, share, share!

Here's a video of how Scooter makes his southern biscuits and gravy.

Grandma's Kitchen Recipes says, have fun cooking and-enjoy life.

Nanna Dorie