~BUTTERMILK BISCUIT: I have searched for a long time to find the best Buttermilk Biscuits that were fast and easy to prepare, and would always turn out fluffy and light. Well, I finally found one. Just click on the picture at left, and it will take you to the site where the recipe can be found and printed out. Unfortunately, I cannot take credit for this recipe, but I do know you are going to love them as much as I do. They are the perfect biscuit for a great sausage gravy!
~SAUSAGE GRAVY: The trick to a great sausage gravy is to obviously start with a great breakfast sausage (Bulk style works best)
1. Brown the sausage in a skillet and do not drain off the grease. No, this is not a heart healthy breakfast, but like all things, when eaten in moderation won't do much harm. :)
Remove the sausage from the skillet, leaving the sausage drippings in the pan, and set aside.
Make a rue from the drippings by adding a couple tablespoons of butter, and let it melt.
Then, add 2 Tablespoons of flour. Whisk out lumps and let it bubble and absorb the butter/drippings to get rid of any flour taste.
Whisk in enough chicken broth to make the rue smooth and creamy (more on the liquid side of creamy) and then add in a heavy cream to thicken it up again.
I do not do exact measurements with this recipe, due to the rue never being exactly the same each time.
Add the sausage again, and bring the gravy to a boil....then, reduce to a simmer for a couple minutes....stirring occasionally to check thickness, as it will thicken up as it cooks.
If it gets too thick and rich, add small amounts of milk at a time, to thin it out to a nice creamy consistency again.
It should lay nicely over the biscuits and stay on your fork without draining through the tines.
Notes: Add pepper at anytime....for me, there can never be too much pepper!
Do not add salt as the sausage and chicken broth both have enough salts in them to achieve a nice flavor.