Being Canadian, I didn’t exactly grow up on biscuits and gravy... and the idea of white gravy is kind of off-putting to me. So, here’s MY recipe for biscuits and gravy - it involves an actual, roux-based gravy, for a ton of flavour!
4tablespoonFlourWhite Rice or Light Buckwheat works, for Gluten Free
Salt and PepperTo Taste
Preheat oven for biscuits. While it’s heating up, brown the sausage in a fry pan. Remove sausage from pan, set aside.
Put biscuits in the oven, make the gravy:
Melt butter in that same frying pan. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it’s as brown as you want it.
Slowly add in about half of the milk, stirring until smooth. Add the rest of the milk, stirring once again until smooth.
Add in the cooked sausage, stir well and bring up to a simmer – the gravy will thicken as it simmers. Add a little more milk if the gravy is too thick for your tastes, then season with salt and pepper to taste.
Keep gravy warm until biscuits come out of the oven. Split warm biscuits in half, smother with gravy.
* I love using the Papa George’s brand of sausage. It’s about a million times better than anything else on the market, is perfectly seasoned and flavoured, and has almost no fat in it. We’ll use either the regular, hot, or sage flavoured sausage chubs in this recipe. Because this recipe was developed with that particular sausage, you may find yourself wanting to use less butter, if you use a fattier sausage.Note: Nutritional information does not include the biscuits, see that recipe for the nutritional info for them.