RECIPE: Biscuits and Gravy
Do you watch Parks and Recreation? If not, you should start. Pretty much everything on that show is hilarious, except the first season, that wasn’t so funny, but it got better, I swear. The best character is Tom Haverford, who is played by Aziz Ansari . On one episode he makes a list of all of the nicknames he gives to food. When I asked my roommate what I should name this post, she immediately started listing off Tom Haverford-esque nicknames. We decided that “Bisc Bisc Gravy Grave” would be best. (True story: the ringtone for my cell phone is the P&R theme song. I’m awesome.)
When I was little, my grandma would make chicken friend steak for my dad’s birthday every year. It was the food highlight of the year. I loved watching her cook, and my sister and I always fought over who got the “crunchies”, or the leftover pan drippings. While I never really learned how to make the steaks, I suppose at some point I picked up how to make cream gravy, which is also the same kind of gravy you use with biscuits and gravy.
I could have made biscuits, but I didn’t. First of all, the Sunday I made this, it was 105 degrees, so I would do anything I can to conserve energy. Secondly, it’s like Hannah, of My Drunk Kitchen, says, “Just because you made it from scratch doesn’t mean you’re better than me. I can. I just didn’t.” Word. Thirdly, I know biscuits in a can aren’t good for you, but neither is this entire meal, so whatever.
This is the same breakfast sausage that I would use to make breakfast burritos. I prefer Farmer John’s natural sausage, but they were out at the grocery store, so instead I just went with the cheapest option.
People say making a roux is scary, but I don’t understand that. You just have to watch it, stir it a lot, and make sure it doesn’t burn. Maybe people should pay better attention to whatever they’re doing.
The gravy will take a while to thicken (“Just stir it, Una!”), but you can make it to your preferred consistency. I like it a bit thicker (there’s a “that’s what she said joke” in there, I believe (sorry, as my students will tell you, I’m sort of a 15 year old boy)). I cooked it for about 10 minutes.
This was the perfect Sunday treat. Here’s a behind Wine and a Spoon look: sometimes I shoot photos on my kitchen floor because it gets good light and looks better than my crappy counter. This morning Toby the cat, who I shaved last week (yes, I’m crazy with a deathwish), was really interested in what I was doing. Sadly he didn’t get any of the biscuits and gravy, but he did get to eat a cricket in the garage, so all is well in Toby’s world.
Rating: This is a strong 4 out of 5 cups of iced coffee with milk and agave nectar. Yeah, it’s not the healthiest thing in the world, but it’s a good once a year treat. Note: Make sure you eat it all when it’s fresh, as the gravy as leftovers isn’t very good.
- 1/2 package breakfast sausage
- 2 tbsp butter
- 4 tbsp flour
- 4 cups whole milk
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- In a large skillet, cook sausage until done, about 10 minutes. Pour into a bowl and set aside.
- Add butter to skillet and melt.
- Whisk flour into butter.
- Let the roux cook for about 2 minutes on medium heat, whisking until it turns golden.
- Add about a cup of milk, whisking the milk and roux together until smooth.
- Add the rest of the milk, salt, and pepper.
- Turn to high and bring to a boil, while continuously whisking.
- Turn down to medium-high heat, stirring constantly until desired thickness.