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Easy Biscuits and Gravy

(1 Votes)

12 Comments

Easy Biscuits and Gravy

If you're running late for work and still want a breakfast staple this Easy Biscuits and Gravy is a must. There is no reason to waste away the most important meal of the day when you have the easiest of all biscuits and sausage gravy recipes handy.

Ingredients
  • 1 pound Jimmy Dean pork sausage
  • 3 tablespoons shortening or lard
  • 3 tablespoons flour
  • 2 cups milk
  • salt to taste
  • pepper to taste
  • 1 package of large Pillsbury dough biscuits
Instructions
  1. Fry up the sausage in a large frying pan, break up into little bits.
     
  2. Add the shortening and stir in. now stir in the flour. Add milk (about 1/2 quart) and cook or thin until it is a nice gravy thickness (set aside and keep warm).
     
  3. Cook biscuits according to package. Serve sausage gravy on top of biscuits add some salt and pepper as desired. 

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Just a note on the lard issue... commercially processed lard is not the same as homemade lard. Homemade lard has no trans fats and is an excellent source of vitamin D. If you can find a good source of pork fat, render some lard and you will be pleasantly surprised.

Just a thought, lard verses veg.shortening, my Mother always used veg. shortening, Crisco to be exact, my husband's Mother always used lard. He had a heart before he was 50 years old and was hospitalized for several days. My DR tells me, I have no heart problems whatsoever.

Instead of lard or oil, I prefer to use butter in making my milk gravie. The flavor is soooo much better! I also prefer making my own biscuits as opposed to using pre-made.

I like the Pillsbury Grands frozen biscuits. The texture and taste are better than those from the refrigerated can, but a real advantage is making only the number of biscuits you need.

I liike the Grands, too, but have you ever tried Wal-Mart's Good Value brand of frozen buttermilk bisquits? They are our favorite because of the nice crust they have, it is just crunchy enough and the inside is tender. I like being able to just fix what we will eat, too. Saves money but when I am going to make my husbands breakfast with bisquits since we have to get up at 3a.m. I make them the night before and they stay nice stored in a ziploc bag.

It looks nice and easy. I'm amused that some readers are upset by the idea of using lard, which is rendered pork fat. What, pray tell, do you think is the difference, other than the sausage fat being flavored?

Since both my husband and myself have high blood pressure and high cholesterol I am always concerned with minimizing trans fat in our diet. You are right, there is animal fat in the sausage but I can make my gravy much healthier by using a healthy vegitable oil. Even people who don't yet have the problems some of us olders do it sure doesn't hurt to stay on top of it and minimize the transfat. Canola oil is a good, inexpensive vegetable oil. God bless, just my opinion.

Adding lard or shortening is QUITE unnecessary! This is one of my son's favorite meals, as we often have breakfast for supper, and Jimmy Dean is ALWAYS my sausage of choice! The cooked meat renders just enough fat to make a roux without any excess grease floating on top.

Instead of lard I use a small amount of canola oil. I also always use either beef boullion or chicken boullion in my gravy adds a lot of flavor.

Funny, I just made this last night, and I do not use lard. I brown the sausage just as I would hamburger and brown the already flavored grease that comes out of the sausage. It is better for you than Lard! And tastes much better! Also add more flour and seasoning to make the gravy go farther.....even cheaper! Great Idea for a fast and yummy supper or breakfast! Lots of great ideas here.

I agree with emerybobbi0908783; why add lard or other fat? Once the sausage is cooked there is sufficient fat to make the roux to thicken the gravy. I make this about once a month for my husband. When I was a child my dad would buy loose sausage and make it into "links" about the size of the modern brown & serve sausages and he would wrap them individually in waxed paper so we could just get as many as we needed out of the freezer. He would add just a sprinkling of allspice to these sausages and I often add a pinch to my gravy which adds some interesting flavor notes to the gravy.

I make sausage gravy and it's just as good and much healthier. Just cut the shortening or lard out of the recipe. You don't need it and the shortening and lard are artery clogging!

Hello zeus23, Thanks for the nice comments, glad you like the recipe and thanks for the suggestions!

This is a true southern recipe. I make this at least 2-3 times per month in the winter. You can use any type of sweet sausage. If you like it hot, either use hot sausage or a drop or two of hot sauce. dearcat

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