Biscuits and Gravy

Rightly so, you might be expecting a recipe, for a dish to add to your Thanksgiving feast; instead I am offering you comfort food, in the best possible way!

Whether you are looking for a special Thanksgiving breakfast or a dish to use the left over Thanksgiving biscuits, if there are any, or even a warm and comforting dinner, a bowl of biscuits and gravy is worth considering.

I know it is not the healthiest of meals, but once in a while, especially as you get ready to begin the holiday season; it is nice to indulge just a bit.

Most people brown the flour in the fat. You need to “cook” the flour to avoid a raw flour taste. However, if you do not have a good whisk, and a skillet which you do not mind scratching with the whisk, you may end up with lumpy gravy. In order to avoid that, I mix the flour and milk together, pour into the hot skillet, through a sieve, and then simmer them for about ten minutes, to cook the flour. It works well, and I never have lumpy clumps of flour.


1 pound of breakfast Sausage – I prefer Bob Evans, it has a nice kick; but if it is not available, Jimmy Dean is my second choice.
1 large Onion – finely minced
1 tablespoon of Butter, if needed
2 ½ cups of Milk
¼ cup of Flour
Salt and Pepper
Dash of Garlic, optional


Fry the sausage, until it is almost cooked, add onions and brown. If you do not have enough fat in the skillet, from the sausage, add butter to make sure onions do not burn. In a small bowl, mix half of the milk, with the flour. Whisk it well, incorporating the flour into the milk. Pour the rest of the milk over the meat, and bring almost to a boil. Slowly add milk and flour mixture, stirring well, as you go. Add salt and pepper to taste and a little more milk, if needed, depending on the consistency you like.

This is a meal in itself, served over biscuits. You can also add eggs, on the side.

Alright, a little something for your Thanksgiving table:

Brown Gravy

The traditional brown gravy served with everything from pot roast to turkey, begins with the meat juices, which are rendered after the meat is cooked.


2-3 cups of Meat Juice (if your meat only produces 1 cup of juice, you will make
up the rest with water, other stock, wine, or milk
Flour – about 2-3 tablespoons
1 cup of Milk
Salt and Pepper


Ladle meat juices, from roast, into a bowl or pan. If you can, pour juice through a sieve, while pouring into the pan or bowl. If not, once you have put the roast aside, sieve the meat juice, reserving a third, into a large, deep skillet. Bring juice to a boil, while in a small bowl, you whisk flour into reserved liquid. Slowly, pour reserved liquid into skillet, stirring constantly, let it cook on medium to low heat, for at least 5-7 minutes, add additional salt and pepper, and ladle in gravy boat, or small pitcher, serve warm.
For a richer sauce, you can add a cup of milk, and for a darker sauce, add a teaspoon of gravy master, to darken.

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