1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
Cooked and drained Sausage if desired
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in. Season the gravy with salt and pepper. If you are adding sausage, add it at this time. Serve hot over biscuits.
2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Salt to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.
Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
1 lb. bulk sausage
3 (heaping) T. flour
2 T. butter
1/2 t. salt
1/8 t. pepper
2 c. milk
dash of Worcestershire
Cook meat in skillet until browned. Stir in flour, butter, salt and pepper. stir until butter melts. Gradually add milk, stirring constantly. Bring to boil, boil for 2 minutes.