What came first? The biscuit or the gravy?
In Mimi's Kitchen they arrive at the same time. The biscuits are perfectly golden and flaky at just the moment the gravy bubbles and thickens. Pull the biscuits out of the oven. Split a hot one or two into a bowl and pile the gravy on top. That is southern comfort food at its finest.
The Kitchen received several requests for a gravy recipe after posting Buttermilk Biscuits. It makes sense. A biscuit without gravy is like catfish without hush puppies or pie without ice cream. It just won't do.
So, without any further ado here is a quick as a wink recipe for sausage gravy designed to be poured over your biscuits. So put your biscuits together, slide them into the oven, and then make your gravy. Gravy has gained a reputation as being difficult to make. I hope you see from the following recipe that it is not difficult and can be made in less than 20 minutes. So grab a pound of your favorite breakfast sausage and a 12 inch (or bigger) skillet and let's get to work. I just put the biscuits in the oven and need some gravy to complete my breakfast.
1 pound of your favorite breakfast sausage
½ cup flour
3-4 cups milk (whole is definitely best)
½ teaspoon salt
freshly ground black pepper to taste
Break sausage into small pieces and place in a 12" (or larger) skillet. Brown the sausage over medium or medium low heat until it is no longer pink. Reduce the heat to low and sprinkle ½ of the flour over the sausage. Mix in so that the sausage is well coated. Add the rest of the flour and mix it in well. Continue to heat the flour just until it begins to brown. This will take the raw flour taste out of your gravy.
Pour the milk in slowly, stirring as your pour. Cook the gravy stirring frequently until it begins to bubble and thickens. If the gravy becomes a bit too thick then add a splash of milk.
Taste the gravy and add a pinch of salt or some black pepper to taste.
Now that the gravy is done it should be time to take those biscuits out of the oven. Split one or two hot biscuits and drown in gravy.