Truck Stop Biscuit Gravy

1. 1

   NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.

2. 2

   Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).

3. 3

   In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).

4. 4

   If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.

5. 5

   Add the milk mixture to meat and return pan to the burner, over medium heat.

6. 6

   Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.

7. 7

   Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.

8. 8

   Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.

9. 9

   Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.

10. 10

    Serve over warm fresh cooked biscuits that have been split open.

* Per serving · 4 servings · Values may vary.