Sausage Biscuits and Gravy

This recipe for lack of other words is just stupendous! I was craving breakfast for dinner last week but I didn’t want to do the usual pancakes, bacon, eggs… I wanted a true southern breakfast and what better candidate than biscuits and gravy?! Seriously, there is no other candidate…well maybe grits, but I am not a huge fan of grits. So sausage biscuits and gravy it was!

Besides I was in need of a recipe where I could use up the rest of my evaporated milk before it went bad. Initially all I did was type in Pinterest the uses for evaporated milk since I couldn’t think of any at all…and behold! This is the recipe that just caught my eye! On top of that I had leftover biscuits to still make from my Thanksgiving dinner, this recipe and I were just meant to be!

Ingredients:

  • 1 can Southern-Style flaky refrigerated biscuits
    • This is the one I happened to have on hand, Pillsbury of course 😉
  • 1 (16 oz) package maple-flavored breakfast sausage
    • I didn’t do maple and it still turned out superb!
  • 3 tbsp all-purpose flour, or as needed
  • 1 can evaporated milk
    • I only had about 3/4 left in my can and it worked just fine’
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp butter

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Directions: 

  1. Preheat oven to 350 degrees (F)
  2. Arrange biscuits according to package directions on a baking sheet
  3. Bake in oven per package instructions, about 13-17 minutes or until golden brown. Cut biscuits in half horizontally and keep warm.
    1. I made sure to put the biscuits in the oven then start on the gravy so it all ended up completed at the same time!
  4. As the biscuits bake, crumble sausage into a large skillet over medium heat; cook, breaking the sausage apart, until no longer pink inside (takes about 10 minutes based on heat). Sprinkle sausage and pan drippings with flour and stir until meat is coated. Then, reduce heat to medium-low.20141207_185622_resized
    1. Please make sure NOT to drain the grease, the flour will absorb the fatty omness and coat the sausage much easier than without.20141207_185808_resized
  5. Pour evaporated milk into sausage mixture, followed by the milk; stir until well combined. Cover and bring to a simmer, stirring consistently. Cook until gravy is your desired thickness, roughly 3-5 minutes. Season with salt and black pepper, then stir butter into gravy until melted. 20141207_190157_resized
    1. If your gravy lacks thickness add more flour as needed. It took roughly 7 minutes for mine to get to a desired thickness, which is VERY thick.
  6. Place your cut biscuits on a serving plate; top with sausage gravy!20141207_191457_resized

My Thoughts:

This was by FAR the best sausage biscuits and gravy I’ve ever had, I’m literally salivating at the mouth right now wanting it again. I’ve done the canned gravy version before and it can’t even COMPARE to this recipe. I had two helpings of it to myself, the boys each had a set too. I had exactly enough gravy to cover all 8 biscuits and it was a very easy recipe to follow. Total it maybe took about 20 minutes and was sooooo delicious!

I actually got this recipe off of allrecipes.com, which if you love food as much as I do you could be on this site all day! A cool thing about this site is that you can also type in ingredients that you have around the house and it will come back with all kinds of dishes you can make with those items! I need to use this site more often, I hate running out of ideas for meals! Time to get more creative!

For even more sausage related recipes check out below! I will definitely be trying some of these:

I will definitely be keeping this recipe on hand and be experimenting with sausage, it’s a meat I always seem to overlook but that Shane absolutely LOVES. Plus it’s not too spendy either 😉

Hope you enjoy!

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