Monday, August 8, 2011

30 in 30: Sausage Gravy Biscuits

Biscuits With Sausage Gravy

Heat 3 Sister Schubert's rolls according to package directions.  While they are cooking, make the sausage gravy.

In saucepan over medium-high heat:

2 T. butter
1/2 lb. breakfast sausage (Jimmy Dean's Regular is our favorite)

When sausage is just browned, whisk in:

2 t. each, coarse ground salt & pepper (or to taste...I prefer more of each)
2 T. flour
1 c. heavy cream
1 c. milk

Bring to a boil, whisking continually, until gravy reaches the right consistency.  Thin with additional cream or milk, if necessary.

Slice piping hot Sister Schubert's rolls in half and smother with Sausage Gravy.  


annie said...

I'm so glad that you posted this recipe. I was recently informed by Jon that he had never had sausage gravy in his life. I couldn't believe it. So, now I will make this. Looks yummy!

Lori Shaffer said...

OH! Being a Southern girl, I would think you would have perfected the art! I certainly haven't perfected it...but this will do in a pinch.

Anonymous said...

I've made gravy all my life but have never used heavy cream. That sounds interesting... I'll try it next time! I'm loving reading your recipes. When things slow down, I hope to try some of them. Thanks!

Lori Shaffer said...

EVERYTHING is better with heavy cream!! I nearly always substitute it for milk.