Southern Ambrosia
Posted
Sun, 03/30/03
Many years ago, an aunt of mine taught me how to make homemade Biscuits & Gravy (as well as Southern Fried Chicken). Originally from Shawnee, Oklahoma, she has a marvelous way in the kitchen. Biscuits and gravy isn't a mind-bending recipe or even hard to prepare, but it remains one of the more satisfying meals in simplistic terms.
I promised my husband Wilbert I would make biscuits and gravy as a brunch-dinner for Sunday. And here we are. To me, biscuits and gravy aren't complete unless they are accompanied by homemade hash browns. The gravy somehow goes hand-in-hand with the potatoes. All of the above does not result in a typically "healthy" meal (considering the fat content and dairy), but since I only prepare it once every few months, we make allowances.
Most breakfast gravies are made using grease from bacon or other meat. I prefer bacon grease, but sometimes sausage grease works just as well. This time around I'm using link sausages. First, I boil the sausages in a bit of water in a frying pan (just long enough to color the meat and to eliminate some of the grease). Then I drain the pan and fry the sausages. (Boiling the sausages briefly before frying is something I learned from my mother). Once cooked, I set the links on a paper towel to drain.
I don't normally use all of the leftover grease to make the gravy, just enough to form a fine coating on the bottom of the pan. Instead of adding flour for the gravy base, I use Bisquick baking mix to start the process. Leaving the heat on medium-high, I sprinkle in about two tablespoons of Bisquick and mash it into the grease with a fork. Once it has turned a nice brown and appears smooth, I pour in the milk a little bit at a time (in about half-cup increments), stirring constantly. Depending on the amount of gravy desired will also determine how much milk needs to be used. Sometimes I also add black pepper to the mix, as well as some of the sausage, minced small. As long as the heat is left on, the gravy will continue to thicken so I turn it off once the desired amount and consistency is reached.
Poured over fresh buttermilk biscuits (or on top of hash browns), the gravy is creamy and divine. Wilbert savors this Sunday "event" each time I make the dish. While I know it's not very health-conscious, it doesn't hurt to splurge once in awhile.
Tags: Breakfast
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