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7 Easy Recipes, #5
Grandma’s coming to town. Guess what that means? Biscuits and gravy time! I can’t begin to tell you how amazing biscuits and gravy are. Between the fluffy buttermilk biscuits and the creamy gravy, I think my eyes might just roll back in my head a little bit.
This is a recipe that my grandma would often make on Sunday mornings. The smell of the biscuits and gravy cooking always wafted through the house like a food perfume.
Now, don’t get me wrong, nobody can beat grandma’s biscuits and gravy, but the following recipe comes in pretty dang close.
My husband and kids LOVE biscuits and gravy and always clean their plates when I make it.
1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
12 oz bulk pork sausage
1/3 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/4 teaspoon coarse ground black pepper
3 cups milk
Heat oven to 350°F. Bake biscuits as directed on can.
Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
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Quick Tip: Add a side of eggs to your biscuits and gravy breakfast for a complete meal.