Nothing sticks to your ribs better than a plate of biscuits and gravy. This southern dish has become a mainstay for many diners across the country. Prepared in a wide variety of ways this menu item is extremely popular for breakfast or dinner. In its most simple form B&G is simply a white sauce made with the drippings of sausage or bacon, milk, and usually spiced with some black pepper. Other versions include sausage or bacon bits, onions, or peppers. When ordering this dish in a restaurant, remember to check the menu to see how it is listed, whether it is biscuits and gravy, or biscuits and sausage gravy, cause there is a big difference.
To prepare Biscuits and Sausage Gravy:
- 1 can Pillsbury Grands canned biscuits
- 1 lb hot Italian sausage
- ½ cup onion, diced
- ½ cup roasted red pepper, diced
- ¼ cup flour
- 2 – 3 cups milk
- salt and pepper to taste
Prepare the biscuits according to the instructions on the label.
Place the sausage in a large skillet over medium high heat. When the meat is about halfway cooked add the onion and red pepper. Cook until the sausage is browned and the onions are caramelized.
Sprinkle the flour across the top of the skillet. Mix until all of the four is absorbed. Cook the mixture for 4 – 5 minutes. This will remove the “floury taste” from the gravy.
Add enough milk to the pan to cover the sausage mixture about 2 cups.
Bring the gravy to a slow boil to thicken. If the gravy is too thick, add more milk a little at a time allowing the mixture to return to a boil before adding more (gravy is easier to thin than thicken, so take it easy on the milk).
Reduce the heat and simmer for 15 – 20 minutes. Gravy become thicker the longer it cooks, add more milk if need for desired thickness.
Blue plate’s featured diner: Tom’s Diner
Tom’s diner located at 601 East Colfax in Denver, Colorado is a throwback to the golden age of diners. Open 24 hours a day, this location is the absolute best spot for watching the Denver insomniacs and the late night bar flies.