As a Southern girl growing up, my dad would often fix biscuits and milk gravy on the weekends. I was foolish enough to never master the recipe. I learned a few tricks recently to make the best gravy and want to share!
Serves 2-3
Ingredients:
- 1/4 lb breakfast sausage, formed into 5-6 patties
- 1 c milk, plus extra as needed
- 1 T flour
- Salt and pepper
In a large skillet, cook sausage. Meanwhile, measure milk and flour into a mason jar or other container. Screw on lid tightly. When sausage is cooked through, place on a plate lined with paper towels. Shake mason jar until there are no lumps. In same skillet, pour milk mixture into remaining grease and whisk quickly to form gravy over low heat. It will thicken quickly.Season to taste. Crumble 1-2 patties into gravy. Serve hot over fresh biscuits with patties on the side. As the gravy sits, it will thicken and you might need to thin it out with a few tablespoons of milk.
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