Quick and Easy Biscuits and Gravy
Let us know what you think of this biscuits and gravy recipe!
I have to confess, I didn't try biscuits and gravy for the first time until I was 23 years old. When I did finally partake in this classic breakfast dish, I had to stop and ask myself what I had been thinking all those years. The best part was that biscuits and gravy was so delicious but so easy to make. And the ingredients were so cheap, it was perfect for a young, single girl.
The first time I made this dish, I used a recipe that I stumbled upon in a magazine. Although it was easy and good, it wasn't quite perfect, so I spent some time perfecting it over the next seven years. After many years of experiments, I've finally come up with a version that everyone in my family likes, including my husband, two kids and even (sometimes) our dog.
My favorite thing about this recipe is that I usually have everything I need on hand. If you've got refrigerator biscuits or a quick recipe for them, some milk and pork sausage, you probably have everything you need to make this yummy breakfast possible. We eat it for breakfast and sometimes even dinner. It's quick, easy and inexpensive.
Cook Time
Ingredients
- 1 can refrigerated biscuits of your choice
- 4 tablespoons butter
- 5 tablespoons flour
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 2/3 cups milk
- In a large skillet, cook the pork sausage over medium heat until no longer pink. Drain the excess fat.
- Add the butter and stir until melted. Add the flour, corn starch, salt and pepper. Stir until blended.
- Slowly stir in the milk. Continue to stir the mixture constantly over medium heat until the mixture starts to bubble. Continue to cook and stir for 2 minutes or until thickened to the desired consistency.
- Serve over warm biscuits.
| Nutrition Facts | |
|---|---|
| Serving size: 3/4 cup | |
| Calories | 337 |
| Calories from Fat | 243 |
| % Daily Value * | |
| Fat 27 g | 42% |
| Saturated fat 14 g | 70% |
| Carbohydrates 14 g | 5% |
| Protein 10 g | 20% |
| Cholesterol 72 mg | 24% |
| Sodium 718 mg | 30% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
You start out this recipe by just browning the pork sausage. I prefer using mild pork sausage, but if you're into spicier versions, that works, too. Brown the sausage, and make sure to break it into small pieces so you don't have big chunks in your gravy.
After your sausage is browned, melt some butter into the pan. I prefer using real butter simply because I cook with it all the time and I always have lots of it on hand, but I've made this recipe with margarine a few times, and that works fine, too. Once you've melted in your butter, stir in the flour, corn starch, salt and pepper. Stir this mixture into the meat. The meat should all be coated with flour and corn starch. This is the mixture that will make your gravy nice and thick.
I add a little corn starch to this recipe because we like our gravy thick. If you prefer a gravy that's more thin, you can omit the corn starch and even scale back on the flour a bit.
After you've got your sausage coated with the flour and corn starch mixture, slowly stir in your milk. The next part is simple, but it takes some patience. Keep stirring the mixture constantly and keep it over medium heat. Keep on stirring and stirring and stirring until the mixture starts to boil. It will feel like this takes forever because your burner is still on medium heat, but trust me, it will get there, and this is what will make the gravy nice and thick. I've tried to speed this along by turning up the heat, but it really works best when you take your time. Once the mixture starts to bubble, keep stirring and cooking it for about two more minutes. Then, remove it from the heat and you're done!
Ideas for Leftovers
If you have leftovers when you make this, there are a few things you can with them. Here are some ideas.
- Make breakfast pizza. The gravy makes a great sauce for breakfast pizza. Just make your favorite crust, top it with the gravy, some scrambled eggs, and other breakfast toppings of your choice.
- Stir the gravy into a breakfast hash or scramble. It will add some extra flavor.
- Heat the gravy and use it to top eggs or toast.
