Biscuits & Gravy
User Reviews
4.5
Biscuits & Gravy
Description
This version of Biscuits & Gravy starts with cream biscuits as the base, which bake while preparing the gravy. The gravy involves browning pork sausage to develop flavor, then cooking diced yellow onions, fresh sliced mushrooms, and minced garlic until tender.
A roux is formed by adding butter and flour to the pan, incorporating sausage drippings for richness. Flavor agents like soy sauce, Frank's RedHot, and Worcestershire sauce add umami and subtle heat. Milk is gradually whisked in to create a smooth, creamy gravy, which is finished with sour cream and fresh thyme for brightness and tang.
The dish is served by layering the creamy sausage gravy over warm biscuits, offering a combination of flaky biscuits and rich, hearty gravy. It’s suited for a satisfying meal that offers both texture and complex savory tastes.
Ingredients
- cream biscuits
- 1 pound pork sausage mild or hot
- ½ cup onion small diced yellow
- 8 ounces mushrooms fresh, sliced
- 1 garlic minced, large clove
- 3 tablespoons butter salted
- ¼ cup all-purpose flour
- 2 tablespoons soy sauce
- 1 teaspoon hot sauce brand Frank's RedHot
- ½ teaspoon Worcestershire sauce
- 2 cups milk whole
- ¼ cup sour cream
- 1 teaspoon thyme chopped fresh
- black pepper freshly ground
Instructions
- First make the cream biscuits. Once they are in the oven, start the gravy.
- In a large cast iron skillet or a skillet with tall sides, brown sausage over medium to medium-high heat, breaking up the sausage until it's in small bite-size pieces. When sausage is about half-way browned, stir in the onions, mushrooms, and garlic. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes more.
- Now slide everything in the skillet to one side. Add butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here). Draw in as much butter and sausage fat as you can, into the flour. Cook for 4 to 5 minutes, until the mixture is bubbling and slightly browned.
- Stir in soy sauce, Frank's RedHot Sauce, and Worcestershire sauce. Cook for 1 minute. Then slowly add the milk while you constantly whisk and scrape the bottom of the pan. Once this mixture is smoothed out, bring the sausage and mushroom mixture into the milk mixture. Stir to incorporate. Cook until thickened, about 15 minutes, stirring and scraping the bottom of the skillet regularly.
- Stir in sour cream and thyme, and season with plenty of freshly ground black pepper.
- Serve over warm cream biscuits.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 976 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 976kcal | 49% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 74g | 114% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 32g | 188% |
| Trans Fat | 2g | 100% |
| Cholesterol | 224mg | 75% |
| Sodium | 1962mg | 82% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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