When I was growing up, I refused to eat biscuits and gravy. I didn’t like that it looked “grey.” I held onto this belief until a few years ago when I had biscuits and gravy at the Red Lion while watching Men’s Roller Derby championships. It was then that I realized what I was missing out on. Even then though, I didn’t start making my own until recently using Pioneer Woman’s recipe as a guide.
This is actually way easier to make than I had expected.
I cheat and use Bisquick for drop biscuits, using the recipe on the back of the box. I add some cheese and some seasoned salt though to give it a little something extra.
2 Cups Bisquick
3/4 Cup Milk
1/4 Cup (approx) shredded cheddar cheese
2 tsp (approx) seasoned salt
Preheat oven to 475 degrees. Mix up ingredients. Drop on pan (use parchment paper for less clean up). Cook 10-12 minutes or until the tops brown.
Bacon and Sausage Gravy
When I made my gravy the first time, I felt like I wasn’t really getting enough grease for my gravy. So I decided to do the American thing and add bacon. I also added some chopped onion and garlic, because onion and garlic makes everything better. I also added cheese, because cheese. Here’s my modified version of Pioneer Woman’s recipe.
1 pound breakfast sausage
4 slices of bacon
1/3 cup flour
1/3 cup shredded cheddar cheese
Half an onion
4 cloves garlic
4 cups milk
2 teaspoons seasoned salt
2 teaspoons pepper
Cook the bacon until you start getting some grease from it. Add the onion, garlic, and sausage. Cook until the sausage is cooked through. Add the milk, cheese, salt, and pepper. Start adding flour slowly mixing well. Add flour until you get the desired thickness. If your gravy is too thick, add more milk.