Alexis: On Saturday I wanted to make biscuits & gravy for breakfast. Previous attempts have involved jarred gravy (WRONG!!!) and then a super salty, wheatpaste-like concoction that was too difficult to choke down. This time I was determined. So this is how you do:
1. Slice up some breakfast links into thin slices. Cook over medium heat and remove from the pan. Save the fat.
2. Make a roux - add flour to the fat and cook for about 2-3 minutes. Make sure not to burn it, you just want to cook the flour taste out. I added duck fat but you can also use bacon lard or a little butter.
3. Slowly add whole milk and whisk to blend. Keep doing this until you have reached the desired amount/consistency. Remember that it will thicken up as it cools. To season, add just a pinch of salt and a few cranks of black pepper.
4. Add the sausage back to the gravy and cook for another 2 mins, then spoon over the biscuits. We used Pillsbury Southern Style biscuits, which are not flaky like the traditional kind. I also topped mine with a fried egg, which is a little extra something you can do.
Verdict: best B&G yet.
Alex: Woohoo these came out delish! Props to the chef. Hip hip hooray, hip hip hooray... for she's a jolly good fellow, for she's a jolly good fellow, for she's a jolly good fellowwwwwwww which nobody can deny!