Biscuits & Gravy
Biscuits & gravy is one of those iconic dishes that I LOVE but rarely like anywhere I eat it. I am picky. I want the biscuit to be a little crispy-crunchy on the outside and soft on the inside. I want the gravy thick but not like pudding. And Lord have mercy let the gravy have some flavor. So often the gravy has ZERO flavor and you have to add a bunch of salt and then all of a sudden you’re like…i’m just filling up my belly on some tasteless gelatinous i-don’t-even-know-what. Well…this ain’t that. This is as easy as it gets and better than anything you’ll buy.
Biscuits & Gravy
Ingredients
- 1 lb. Jimmy Dean's mild or hot breakfast sausage
- 3/4 cup Kentucky Kernel seasoned flour
- 1 can frozen Mary Hill Southern Style biscuits
- Up to 2 cups milk
Instructions
- Brown sausage on med-high until cooked through. Do not drain.
- Add flour to sausage, mixing well so that flour is completely absorbed.
- Add milk 1/4 cup at a time, stirring until there is an even consistency. Continue to add milk until gravy is desired consistency (mixture will continue to slightly thicken as it cools). Remove from heat.
- Halve biscuits and top with the sausage gravy!
Notes
You can use any breakfast sausage or biscuits you want. The key here is the Kentucky Kernel seasoned flour. It’s AMAZING. It also has a hint of spice so if you or your guests are not a big fan of spice, make sure you get mild breakfast sausage.