How to Make Biscuits and Gravy

In the interest of ease, this recipe calls for ready-to-bake biscuit dough. Feel free to make your own biscuits, though; it's certainly easy enough to do (see "How to Make Basic Biscuits," under Related eHows). Serves five hungry and non-cholesterol-conscious people.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. pork sausage
• 3 tbsp. minced onion
• 5 tbsp. all-purpose flour
• 4 c. milk - or 2 c. milk and 2 c. chicken broth
• 1/4 tsp. nutmeg
• salt and freshly ground black pepper to taste
• Worcestershire sauce to taste
• hot pepper sauce to taste
• 1 can (about 7.5 oz.) ready-to-bake biscuit dough
• Groceries
• Skillets
• Wooden Spoons
• Skillets

1. Cook the sausage in a large, heavy skillet over medium-low heat, stirring to break it into small chunks. Cook until no longer pink and almost as brown as you like. This will take about 10 minutes.

2. Discard all but about 3 tbsp. drippings. Add the onion to the sausage and drippings, and cook until the onion is soft.

3. Sprinkle the flour over the sausage and onions, tossing gently with a fork or wooden spoon until they're coated. Continue to cook and stir until the flour is golden-brown. This should take only a few minutes.

4. Add the milk (or half milk and half chicken broth), nutmeg, salt and pepper, Worcestershire sauce and hot pepper sauce.

5. Cook and stir for a few minutes until the gravy has thickened, scraping the bottom as you cook to incorporate any browned bits on the bottom of the pan.

6. Taste to adjust the seasonings. You might want to add more hot pepper sauce. Set the pan aside, covered and kept warm over low heat.

7. Bake biscuits according to package directions.

8. Split the baked biscuits and place on individual plates. Ladle the sausage gravy over them and serve.

Tips & Warnings

• If you really want to tempt the fat gods, serve these with scrambled or fried eggs on the side.

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on 11/22/2005 Depending on the sausage you use, you may find that the sausage does not render enough fat to have to drain at all. Sage breakfast sausage can be substituted and adds flavor.