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.
4 comments:
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!
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.
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!
Donna
EVERYTHING is better with heavy cream!! I nearly always substitute it for milk.
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