Creamy, Plate Lickin’ Biscuits-n-Gravy

 I’m pretty sure I came up with the name for these biscuits from back in the days I needed earplugs good ole’ days when my husband used to listen to country music.  I’m not a huge fan of sausage–unless it’s in a fabulous recipe.  This is beyond fabulous.  I was lucky enough to be at a women’s meeting at church when a lady named Jennifer Wirth taught a cooking class and demonstrated this dish.  She has changed our family’s lives.  I’m totally serious.  My family literally licks their plates when I serve these!!  So maybe I just thought I remembered a country song about them.  Who the heck knows.  Anyway, you will not believe how SUPER EASY these are, with 5 simple ingredients, including the pepper! Don’t limit yourself to thinking this is just a breakfast food, either.  My favorite time to serve this dish is for lunch right after church because I can throw it together so quickly, or as a hectic weeknight dinner.
Now a word about the biscuits in these, I was first introduced to these Pillsbury Oven Baked biscuits at our church meeting.  You can break out the flour, make a mess all over your counter top, and slave over your biscuits, but I’m willing to bet a lot of money they won’t be as good as these. I couldn’t believe they came out of a bag, but they are the only biscuits I will ever buy now!!  And I don’t see much of a point in making homemade ones either, unless I’m making garlic cheese Bisquick biscuits, which I’ll share another time.  Anyway, don’t make the same mistake I made and buy the no name brand.  I did that the first time, trying to save $.  Then the next time I got the real ones and they were SOOO much better.  You can get these in a big bag at Sam’s or a smaller bag in the freezer section of your grocery store.  They look like this:

Creamy, Plate Lickin’ Biscuits-n-Gravy (this serves my family of 8, but there’s none left over!)

Print Recipe

1 pound Sausage (not links, the kind in the roll that is the consistency of ground beef)
1/4 cup Flour
3 cups Milk (whole works best, but 2% works also.  If you are using 1 or 2% and have some half and half on hand, I would mix some of that in to total 3 cups, or you can use some evaporated milk too.  Skim milk should be against the law.)
1/8 teaspoon Pepper (don’t use too much, everyone can season on their own later)
10 Biscuits, baked according to package directions.

Brown sausage.  Don’t drain.  Stir in flour.  
 
It will mix right in beautifully.

 Then add milk and bring to a boil, stirring.  Reduce heat and stir for a few minutes.  It will thicken up.  Add pepper.  Cut biscuits in half horizontally, spoon gravy over, and serve!  

Comments

  1. YUM!! I’m hungry just reading your recipe, can’t wait to try this. Thanks! :)

  2. THANK YOU so much for posting this recipe. You’d think that being Jennifer’s SIL that I’d have an easier time getting it from her. I’ve been dying to make it since I tasted them at the cooking class. Unfortunatly I was in the kitchen during the prepping so I missed all the instructions.
    I’m going to make these Sunday too!

  3. Thanks guys!! Lol Beckie your SIL is the type of cook that when I asked “so how much milk and flour do you add?” she was all “oh I just throw it all in.” So I had to try the recipe a few times to get the amounts right, but it always tasted good!! Hope you liked it :) Have you posted your yummy pork empanadas?? I need to check your blog.

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