Biscuits And Gravy Recipe

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   To many people in this country this old southern breakfast favorite sounds like something cheap or possibly inferior to a real breakfast of bacon and Large eggs.

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   It actually has roots in England and was a common meal from very early times in America.

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   I have tasted biscuits and gravy all over the country, and the meals have ranged from simply inedible to wonderful.

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   St. Louis makes great biscuits and gravy.

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   Atlanta can do it too.

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   Florida Forget about it.

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   The secret to good gravy is the sausage.

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   Use a quality pork sausage which is low in fat and not filled with heavy seasoning and salt.

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   The dish takes very few min to make and it just makes the day.

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    This dish is made in a frying pan.

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    Heat the pan and fry the sausage and onion till the sausage is brown and the onion clear.

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    Drain off all grease except for 2 Tbsp.. Stir in the flour and cook for just a minute.

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    Add in the warm lowfat milk.

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    I heat mine in the microwave.

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    Stir constantly till the mix thickens and then season with salt and pepper.

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    I doubt which you will need much salt, but pepper will be a must.

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    Serve over hot opened biscuits.

No additional tips available.