Biscuits and Gravy
Biscuits and gravy is a sausage and milk gravy poured over split, warm biscuits, a staple of American diner breakfasts, especially in the South. This version builds the gravy in two fats: the sausage drippings left in the pan plus a few spoonfuls of bacon grease, which gives the flour roux a deeper, smokier base. Serve two halved biscuits per plate, with bacon, hash browns or grits alongside.
Instructions
Make a batch of cut biscuit dough and cut out the biscuits. Put them in the oven at the moment you add the bacon grease to the skillet for the gravy, and take them out after 10 to 12 minutes so they are still warm when served.
Brown the sausage in a large skillet. Lift it out into a bowl, leaving as much of the drippings in the pan as you can.
Add the bacon grease to the skillet and set it over low to medium-low heat. When the grease is hot, stir in the flour.
Pour in the milk slowly, stirring as you add it. Bring the gravy to a gentle boil, stirring constantly and scraping the bottom and edges of the skillet so it does not scorch or turn lumpy.
Keep stirring until the gravy is close to the thickness you want, which usually takes about 10 minutes. Stir in the reserved sausage along with the salt and pepper.
Take the skillet off the heat and let the gravy rest for 1 minute. Split the warm biscuits, lay them cut side up on a plate, and spoon the gravy over the top.
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