subject: A Southern Classic: Biscuits and Gravy [print this page] As a lifelong New Yorker, I never tried biscuits and gravy until I met my Kentucky-native boyfriend. But once he introduced them to me and taught me how to make the southern delicacy, I was hooked and have been making it ever since. There is nothing healthy about this delicious southern dish, but maybe that's why it's so good.
It's perfect for hangovers, when all you want is something fattening and comforting, and you can make it as simple or complicated as you wish. For example, I used a mix to make the biscuits, but I made my own breakfast sausage. If I'm super lazy, I'll use premade biscuit dough and premade breakfast sausage. I'm not much of a baker, so I usually use canned biscuit dough or a powdered mix, though I imagine making the biscuits from scratch would make this recipe even better.
Got left over biscuits from this recipe? Add sugar to some strawberries and let them maceratethey will break down and make a syrup; warm and butter the biscuits, and spoon the mixture over the top.
Biscuits and Gracy -
Ingredients:
1 recipe for biscuits, homemade or from a mix
1 lb ground pork
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1 tsp fennel seeds
cup maple syrup
Salt and pepper
cup flour
1 cups milk
Instructions:
1. Combine the pork, sage, thyme, fennel, maple syrup, salt and pepper in a bowl and mix with hands until just combined.
2.Heat 1 tablespoon oil in a large skillet over medium-high heat. When hot, add pork mixture, breaking itup with a spoon. Cook until browned and meat starts getting slightly caramelized, about 10-15 minutes.
3.Remove sausage mixture with a slotted spoon to a plate lined with paper towels. If necessary, add more oil to the pan. Add cup of flour and cook for about 5 minutes. Add milk to a pan and whisk well to make the gravy smooth. Let thicken for about 2 minutes, adding more milk if needed. Add sausage back into the pan and cook for about a minute more.
