But if you don't feel like waiting for the starter to develop, you could always whip up a batch of my Baking Powder Biscuits. (a recipe I've held onto since Eighth Grade Home-Ec.)
Once you decide on the biscuits, and have them baking, you're ready to start on the gravy. For this recipe, we adapted a Milk Gravy recipe from Betty Crocker's Country Favorites to include sausage. YUM.
(photo coming soon!)
Number One's Sausage Gravy
1 pound sausage (we use Jimmy Dean's, Regular or Sage)
1/4 cup flour
1/2 teaspoon salt
2 cups milk
Brown sausage; do not drain. You should have at least 1/4 cup drippings, add some oil if needed.
Stir in flour and salt. Cook over low heat, stirring constantly to loosen any brown particles from skillet, until smooth and bubbly; remove from heat. Slowly pour milk into skillet, stirring constantly. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.
Serve over biscuits, with freshly ground pepper to taste.
2 comments:
Thanks for the biscuit recipes - I make my sausage gravy just as you do. Also, thanks for not having any pictures as they would just be too painful so soon after Thanksgivings feast.
LOVE THIS! Biscuits and gravy are such a treat in our house. In fact my husband is up in the air between this and cinnamon rolls for Christmas breakfast...all decisions should be so difficult! haha
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