Biscuits & Gravy

I'm a California girl who married a cowboy.
(Anyone born in the midwest is a cowboy to me!) So naturally, my husband was horrified when I had no idea what biscuits & gravy was. I remember the first time he made them for me. I was more scared that he didn't use measuring cups than I was trying it. Although I liked it, I'm a purist in the kitchen and that means I like to "measure" ! I knew I had quite a task ahead of me...to find the best biscuits & gravy recipe out there. This is the recipe we use now, and although I hate to admit it, this recipe is sooooo good and comforting and perfect for cold winter weekend mornings ! A definite 'boys' breakfast !

Sausage Gravy {adapted from Southern Living, March, 2003}

16 ounces pork sausage ( I use Jimmy Dean "Sage")
1/2 cup all-purpose flour
4 2/3 cups milk
1 teaspoon salt
1 teaspoon pepper

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain fat from skillet.

Add flour, milk, salt and pepper to large bowl. Whisk until well blended.. Add milk mixture to skillet with sausage and simmer until thickened, takes about 5-7 minutes, stirring occasionally.

Serve over biscuits. I use the frozen Pillsbury Grands biscuits in Buttermilk or Southern Style.

Yield: Makes 4 cups

Note: This is the recipe doubled so I can use the whole pound of sausage.

If you don't need to feed six or more, then cut the recipe in half.

It's DIY Day over at a soft place to land. & Tuesdays at the Table & Foodie Friday !