Biscuits and gravy #1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Biscuits and gravy #1
  Biscuits    Gravy    Bread  
Last updated 6/12/2012 1:08:47 AM. Recipe ID 35439. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Biscuits and gravy #1
 Categories: Bread
      Yield: 4 Servings
    1/2 lb Bulk pork breakfast sausage
      2 tb Chopped yellow onion
      3 tb Flour
      2 c  Hot milk
           Salt & pepper to taste
      1    Recipe "Harriet's Southern
           -Biscuits" (see recipe)
    To many people in this country this old southern breakfast favorite
  sounds like something cheap or inferior to a real breakfast of bacon
  and eggs. It actually has roots in England and was a common meal from
  very early times in America.
    I have tasted biscuits and gravy all over the country, and the
  meals have ranged from simply inedible to wonderful. St. Louis makes
  great biscuits and gravy. Atlanta can do it too. Florida? Forget
  about it.
    The secret to good gravy is the sausage. Use a quality pork sausage
  that is low in fat and not filled with heavy seasoning and salt. The
  dish takes very few minutes to make and it just makes the day.
    This dish is made in a frying pan. Heat the pan and fry the sausage
  and onion until the sausage is brown and the onion clear. Drain off
  all grease except for 2 tablespoons. Stir in the flour and cook for
  just a minute. Add the hot milk. I heat mine in the microwave. Stir
  constantly until the mixture thickens and then season with salt and
  pepper. I doubt that you will need much salt, but pepper will be a
   Serve over warm opened biscuits.
  From .  Downloaded from Glen's MM

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 35439 (Apr 03, 2005)

[an error occurred while processing this directive]