A dear and very close friend of mine who lives in Australia asked me about southern biscuits and gravy for breakfast. It is RARE that I make this because it's artery clogging as HECK so if you're steadfastly health conscious...forget it!! It is an old southern tradition ...like grits. So if you only do it once every 5 years (haha) you're probably safe from a coronary. It's out of
this world good! For those who don't know, biscuits and gravy is really more like biscuits, sausage and gravy. Every southern cook adds her/his own twist to it ...like throwing in sugar and vanilla isn't the norm--it's just the way I do it -- once every 5 years or more!
fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
05Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
06Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
07Don't drain the grease. You’ll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
08Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
09Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
10Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!