The 1st time I had biscuit gravy, I was at summer camp. Attempting to broaden my horizons, I ponied up to the bowl and dug in with my soup spoon. I should have seen the signs: it had no sausage in it. It tasted like Elmer's paste with pepper in it. Boy was I sorry! Blecch!
The next time, I was in college and a friend suggested I get a biscuit with gravy at one of the local campus eateries. I fell in love. One biscuit with a generous portion of gravy was only 79 cents. Two biscuits, $1.89. There was real sausage, spice, creamy goodness, and a hot crusty biscuit underneath. At that moment, I understood the lure, the joy, the phenomena, that is the gravy biscuit.
Biscuits and gravy are cheap, filling, and incredibly easy to make. It could be one of those dishes a child first learns in the kitchen. It could be taken up a few notches on the elegance factor by using rabbit, venison, or merguez sausage. The biscuit could turn into brioche, naan, or chapati with an apricot or peach compote. Who knows?
But I digress...
Biscuits & Gravy Serves 4-5
1 (one) 12oz tube spicy pork sausage
2 tablespoons all-purpose flour
2 cups milk
Kosher salt and freshly ground black pepper, to taste
6-8 freshly baked biscuits
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon or fork. Cook, stirring occasionally, until well browned and cooked through. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk slowly into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with salt and pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
The whole meal was only $3.89. You could even add a couple of eggs for a few cents more.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.