Day light savings weekend is the perfect time to plan a brunch. You get the best of both worlds…you get to sleep in and relax like Sunday mornings should be and you get to make a great meal to spend the rest of the morning laughing with wonderful people.
You don’t have to make the biscuits from scratch. Biscuits in a tube work wonderfully, but if you are feeling adventurous – or have a significant other who loves their home made biscuits – go for it.
As you can see, the table is set for four and besides the biscuits and gravy, we have fresh fruit, pumpkin bread and – something you can’t see – ginger muffins, made by the one and only kiddo (that will be coming another post because I have been told ‘we are SOOOO making those again!’
The breakfast was great, the gravy was creamy and the company was the best. Lots of food and Lots of laughs! All in all, a great brunch!
Biscuits & Gravy
Ingredients:
Gravy Preparation:
- 16 oz sausage, I used Jimmy Dean Natural, mild or hot, to your liking
- 4 Tbls butter
- 4 Tbls Flour, plus more if needed to thicken
- 4 Cups Whole Milk
- Salt & Pepper
- Biscuits, homemade or store bought
Gravy Preparation:
- In a large skillet, brown sausage, seasoning with salt and pepper while cooking. Once cooked, remove from skillet with slotted spoon and place on a plate with paper towels. If there is a lot of grease left over, drain off all but a tablespoon or two.
- Add butter until completely melted. Using a whisk, stir in the flour to make the rue. Let cook, while continuing to whisk. Then slowly incorporate the milk, stirring the entire time until fully incorporated. At first when pouring in the milk, it will start looking like a paste.
- When all of the milk is poured in, continue whisking until the mixture is simmering. The gravy will be thin to start, but will thicken as it heats up. Add up to a tablespoon more of the flour if it is not thick to your liking. Patience may be needed to simmer the gravy – make sure not to boil the mixture, as it will cause the milk to separate.
- When the gravy has thickened enough, add the sausage back in and keep warm while your biscuits are cooking. Serve gravy over the biscuits and enjoy!
Happy Whisking!!!
**Base gravy recipe from Joy of Cooking.
experimentalspoon.com 