Sausage Gravy is my specialty. If this doesn't turn out for you, I will blame it on not using our sausage.

1 lb of sausage, cooked, crumbled and drained. Remove from heat, leave sausage in the pan and add 2 or 3 TBL of butter. Let the butter melt in the hot pan.

Add one cup of milk to the pan and turn heat back on.

In a second cup of milk, add one heaping (just a little less than you can't get any more to stay on the spoon) Tablespoon of corn starch, and mix completelty with fork.

When meat, butter & milk starts to boil around the edge, add the milk/corn starch slurry.

Cook until thickened.

Ta-da!!

My wife makes her grandma's biscuits all the time, they are about as easy as the sausage gravy. If she satrts the buscuit making when I start frying sausage, we get done with both at the same time. I'll have to see if she wants that recipe spread around the internet. Maybe I'll teach her how to post it, then she can join all the fun here.

Tim

JimInLoganSquare wrote:Indeed, a biscuit out of the oven has a very short half-life; maybe 30 minutes, maybe less. It is impossible to extend that half-life through any artificial means. If they pull a biscuit out of a foil-topped pan, you have been HAD. More important is this idea that gravy is some means of preserving or reinvigorating a deceased biscuit. It decidedly is not. Don't try it. With all the things Greek diners (and most every diner in Chicago) get right -- and they get so, so many things just right -- biscuits and gravy is not one of them. Period.

Folks, the biscuit made right is a ridiculously cheap commodity. It needs to be baked fresh and served before it gets cool, just the way McDonald's does french fries. Just do this. It does not require hipster artisanal ingredients or recipes; it does not require much of anything. Every freaking diner or breakfast place south of I-70 does them right, with no seeming effort, and presents them like toast -- i.e., a free side dish, not something you have to hunt down and pay $3.00 for.

2014 JiLS BISCUIT RANT OVER.

I knew you'd come in strong for the fresh biscuit!

Regards,

JimInLoganSquare wrote:Folks, the biscuit made right is a ridiculously cheap commodity. It needs to be baked fresh and served before it gets cool, just the way McDonald's does french fries. Just do this. It does not require hipster artisanal ingredients or recipes; it does not require much of anything. Every freaking diner or breakfast place south of I-70 does them right, with no seeming effort, and presents them like toast -- i.e., a free side dish, not something you have to hunt down and pay $3.00 for.

Right on, my brother in biscuits!

I was going to give this a try on Christmas morning:

http://www.deepsouthdish.com/2009/01/ch ... gravy.html

Alas, I don't have the patience for homemade biscuits. Any recommendations as to frozen or canned?