I’d like to make a good biscuits and gravy. There’s one snag though.
I have no clue what I’m doing.
It doesn’t help that I have my mom’s voice in my head saying how gravy is the one thing she is nervous about making. I know you’re rolling your eyes, mom. I remember positive things you say as well…they’re just not as fun to talk about, though.
So here is my first foray in this gravy business. And yes, I cheated by using frozen biscuits. Carolyn can not try two new things at once. The circuits in her brain will explode and R will have to clean that as well as the laundry.
Let’s keep the chores to a minimum, thank you.
Any gravy makers out there? Did I not brown it enough? How much flour should I add? I used my saved bacon grease but just glopped some in the pan without measuring. Is there a good tried-and-true recipe you’ve used? What about pepper? I pulled an Alice in Wonderland scene and peppered ourselves right out of the dorm room. Too much? Too little?
The eggs were alright.
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-8 tablespoons flour
Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don’t, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.
THERE!! Your MOM and you should have been watching Memaw when she use to make it!! 😉 Poor “R”!!
You CAN do this!! It just takes practice. What was wrong with the gravy? It *looks* ok…kind of hard to see in the pictures. The best I can tell from the pictures is that it looks a little glassy, and my guess is that I think I would have added more flour to the roux and then a bit more milk than you used. (Or…less bacon grease to start.) Technically I think it’s supposed to be 1:1 fat to flour.
I also usually make sausage gravy for biscuits and gravy and do it very similarly to the recipe above, but using the bacon grease is a great idea, too. The thing that is handy about sausage gravy is that I find it is less prone to have lumps because of the way the flour sort of coats around the sausage when you are making the roux.
If at the end the gravy hasn’t thickened up enough you can still save it from utter failure. Dissolve some more flour in a little water or milk and pour it in a little at a time, mixing it until it starts to thicken up. If you have to add too much at the end it will throw the taste off and it will taste flour-y.
I am loving these comments. THANK YOU GUYS!
Gravy takes practice and is by FEEL. You must make it a lot before you get how it feels, how it smells and how it looks when it is right. Be sure to brown the flour well before adding milk to avoid the flour flavor. Don’t give up! You will have such a sense of accomplishment when you get it!!!
Thanks, girl. I’m feeling the gravy love.
Dito: We are good at gravy when we make it a lot…and since it is so good for you, we don’t make it much. That is unless we get on a gravy train and make it a few weekends in a row! (T-has had a hankering for biscuits and gravy so we may be doing this soon! Fun post!