For a hearty, satisfying breakfast, give this a try, homemade biscuits and sausage gravy. Please note, I made no claims about calorie count or fat content, I just said hearty and delicious! I simplified instructions for new cooks.
Linda’s Sausage Milk Gravy
Scramble one pound of breakfast sausage in skillet and brown slightly. Sprinkle with 1/2 cup flour. Stir and smooth as it browns. When sausage is not quite brown enough to serve, stir in 1 cup water to stop browning. Stir until even consistency about like yogurt. Stir in enough canned evaporated milk to get slightly thinner than gravy consistency. Simmer 5-10 minutes, scraping skillet periodically to avoid burning until biscuits come out of oven. It will get thicker as it simmers. Taste before you season. May be seasoned well enough from sausage. If too thick, stir in a little more milk. If you get it too thin, simmering will thicken. Serve over hot biscuits.
Substitution: Can make this gravy in bacon drippings. Stir flour in hot (not flaming drippings.) Lower setting to medium. Scrape bottom of skillet constantly with metal spatula as mix browns to mix well. When the mix is smooth and slightly darker than mocha stir in about 1 cup cold water, stirring and scraping constantly. Will steam and thicken quickly. Add water or milk to dilute to gravy consistency. Whisk frequently and allow to simmer 5-10 minutes for smooth gravy. Season to taste. May not need much salt. Bacon is salty. I like bacon gravy brown. Adding milk to dilute makes gravy white, but you always need use water to gravy first to preventing scalding and curdling of milk.
Bud’s Biscuits(12 biscuits recipe can be easily doubled or tripled)
Get these in oven before you start gravy.
We use self-rising flour, but if you have all purpose, stir in 1 1/2 teaspoon baking powder and 1/4 teaspoon salt for each cup flour and mix well.
2 cups flour
1/2 cup shortening
8-10 ounces evaporated canned milk dilute or concentrated to your taste.(save remainder of can for gravy.)
Pre-heat oven to 400 and grease baking pan. Cut shortening into flour. You can use spoon or pastry blender. When it is well-mixed and you don’t see big, separate lumps of shortening. Mix in about 7-8 ounces of the canned milk, if you need to, add just a bit more till mix resembles stiff mashed potatoes. Mix will not be smooth. Be sure to mix in extra milk a bit at a time if you must. Dough has to be stiff enough to roll out. Dust flour over top of biscuit dough and turn onto lightly floured surface. A clean smooth dishtowel, wax paper, or bread board work well. Knead three or for times till dough well-dusted. You can get ready to bake one of two ways. Either roll dough out about 1/2 inches thick, with rolling pin, folding about four times to make layered biscuits and then roll to 1/2 inch thick, cut and bake. The other option is flour your hands, pinch off dough about 3/4 quarters the size of your palm, dip in a bit of flour dust and roll three or four times. Put in pan smooth side up. Butter tops and bake at 400 degrees on middle rack till tops are starting to brown.
After biscuits cool, save left-overs in ziplock bag. They are great for about three days. The gravy reheats well, too.