Biscuits & Gravy

Although you can use any biscuits you'd like for this ultimate comfort food meal, I'd recommend MaryJane's Sourdough Buttermilk Biscuits. If you have no sourdough starter, you could make some. Here are recipes for two starters that we use: Virgil and Horatio. (yes, they have names)

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.