The World's Best Biscuits and Gravy Recipe

Good afternoon and Happy Thursday Followers! 


This post is about the world's best biscuit and gravy recipe - and no it's not my recipe. The recipe is from the Pioneer Woman and for those of you who don't know....her website is one of my go to places for recipes. There's just something good southern cooking that I can not get enough of. 

I will repost the recipe below but I will also be posting the link to her website in case you want to check her site out. I always dive into my biscuits and gravy without thinking of taking a picture but trust me, they were delicious.



Ingredients: 

• 1 pound Breakfast Sausage (recipe works great with turkey breakfast sausage as well) 
• 1 can (16 Oz.) Canned Biscuits
• 2 Tablespoons Flour (Red Mills Gluten Free All Purpose Flour is great for this recipe)
• 1 cup Milk ( I have made this recipe with Skim, 2%, and 1%...all work)
•  Salt
•  Pepper

Cooking instructions: 

• In the original recipe, Ree slices her sausage into to patties. For my version, I actually crumple my sausage up and so that it can be added into the gravy. I guess I'm making sausage gravy and not biscuits and gravy.
• After cooking the sausage, drain the grease from the sausage and put sausage to the side. For one to two people, she suggests using about 2 to 3 tbsp. of grease. NOTE: If you're making sausage gravy, you will need at least 4 tbs of grease because you'll need enough gravy for it to be creamy otherwise you will end up with extremely thick sausage gravy.  Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

• Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
• After 2-3 minutes, whisking constantly, pour in about a cup of milk. NOTE; I usually use about 1 1/2 to 2 cups of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Salt is key but be careful you can  easily over-salt this gravy but when you salt and pepper it just right it is divine.
• Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them

Here's the link to the original recipe: 
https://thepioneerwoman.com/cooking/biscuits_and_gr/

Until next time, 
Danielle