- Ingredients (Serves 3):
1 box of Robinhood Meetinghouse’s frozen original cream cheese biscuits - 1/2 to 1 pound sausage (I went with garlic sausage from Martin’s in Reading Terminal)
- 1/4 pound bacon (4-6 slices), chopped
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons butter
- a dash of hot sauce
Biscuits and Gravy is traditionally a way for cooks to use leftover drippings in a meal. A cook might make sausage and eggs one morning and then save the sausage drippings to make biscuits and gravy the next. Because I didn’t have any sausage drippings just lying around, I cooked up my own sausage and bacon for this dish. But keep in mind that using leftover drippings is perfectly acceptable instead.To make the biscuits, preheat your oven to 350 degrees. Add the biscuits straight from the freezer to a baking sheet.
Cook for 25 minutes, or until they begin to brown on top. Set aside.
While waiting for the biscuits to bake, make the gravy. Remove the sausage from its casing by using a sharp knife to cut into the sausage just enough to split the casing. Peel the casing off and drop the ground sausage into a large saute pan. (It can break into many parts, you don’t need a whole sausage). Chop the bacon and add to the pan.
Cook the sausage and the bacon until browned, about 7 minutes, over medium high heat.
Reduce the heat to medium and add the flour, mixing to coat.
Cook for 3 minutes or until the flour browns, stirring constantly.
Slowly add the milk in a steady stream, stirring to combine.
Add the salt, pepper, and hot sauce (optional) and stir for 4 minutes or until the sauce has thickened. If the gravy gets too thick, add a bit more milk. You want it to be able to coat the back of a spoon, but not so thick that its almost like paste.
Remove from heat and stir in the butter.
To serve, top the hot biscuits with the gravy and sausage/bacon mixture and add a bit more freshly ground pepper.
It’s most certainly not much to look at, it kind of reminds me of Cream Chipped Beef, for all my mid-atlantic readers. But the flavor it amazing. The flavor of the sausage and bacon shine through the creamy gravy. I added maybe three drops of hot sauce so this was by no means hot, but it gave it that little extra boost of taste that was really delicious.
The biscuits were so flaky and buttery. Despite the heavy flavors of the gravy, the biscuit’s taste held it’s own. I would absolutely be thrilled to find these as a side for dinner.
There are people who eat to live and people who live to eat. Clearly, we are the latter, not the former. They say you’ll live longer if you eat healthier but why would you want to if you’re eating horrible food, right? hahahahahaha
Seriously, this country’s obesity problems stem not from the types of foods we eat, but the portions we eat them in.
I’ve always made my gravy with just sausage, I never thought about making it with bacon as well! Mmmm sounds so good!
Biscuiteers! You can add that feather to your cap as well. Sausage AND bacon in the gravy, great idea!