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Biscuits and Gravy Recipe

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This recipe for Biscuits and Gravy is from Ensign Ranch Missionary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. Jimmy Dean breakfast sausage
4 strips bacon, cut into 1/4 to 1/2" pieces
1/2 c. chopped green onions
1-2 cloves garlic, finely chopped or crushed
2 TBSP butter
1/3 c. packed flour
salt and pepper to taste
cayenne pepper to taste (or Tapatio Hot Sauce is good)
2 1/2 c. milk, more or less as needed (I prefer half-n-half)
1 pkg. Grand refrigerator buttermilk biscuits (8 biscuits/pkg.)
Directions:
Directions:
Fry bacon until crisp in a large frying pan over medium-high heat. Remove with a slotted spoon and drain on paper towels.
Leaving bacon fat in the pan, add the sausage, breaking it into small pieces and cooking till no longer pink. (This is a good time to put the biscuits into the oven to bake.) Add green onion and garlic about half way through cooking the sausage. Return the bacon to the pan and add the butter.
Add flour and stir to make a roux. Cook for 2 minutes, stirring constantly, to prevent roux from burning. Slowly pour in the milk while stirring constantly. Heat til it begins to bubble and thicken. Add more milk if it is too thick. Season to taste with salt, pepper and cayenne. Reduce to low heat. (Gravy tends to thicken as it sits on the stove. Thin with milk as needed.)
Serve over freshly baked Grand Biscuits.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I like to serve scrambled eggs with this breakfast. Fixing 2 eggs per person and placing eggs on the biscuit under the gravy.

 

 

 

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