As for this recipe, I tried to make it as simple as possible. Making gravy can be tricky, but the key is getting the flour to milk ratio right so that your gravy thickens properly. And that golden ratio? 2 Tbsp flour for every 1 cup of milk (2 percent or soy). If you're using skim milk, however, the ratio will change. You may need an extra half to whole tablespoon of flour. And yes, this recipe works great with soy milk. Just adjust the vanilla amount based on your soy milk flavor.
Happy cooking!
ps- Although this recipe is quite delicious (and so easy) with canned biscuits, I'm working to find a great from-scratch buttermilk biscuit recipe. I haven't found it yet, so if you have one, I'd love for you to send it my way!
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Biscuits & Gravy
Ingredients
1 lb country-style ground sausage
2 cups milk
4 Tbsp flour
¼ tsp vanilla extract (seriously)
¼ tsp salt
¼ tsp pepper
1 can buttermilk biscuits (8 count)
Directions
1. Preheat the oven and begin cooking the biscuits according to package directions.
2. Form half a pound of the sausage into ¼-½ inch thick patties (about 4-5 patties).
3. In a large skillet over medium high heat, brown the sausage patties until cooked through. Remove to a plate and cover with aluminum foil to keep warm.
4. In the same skillet, brown the rest of the sausage as ground sausage.
5. When the ground sausage is browned through, carefully drain excess grease, leaving about a Tbsp of grease in the skillet.
6. Add flour to the skillet and stir to coat sausage. Then mix in milk, salt, pepper and vanilla.
7. Reduce heat to medium and simmer until the gravy has thickened.
8. Split biscuits (which you remembered to take out of the oven!) in half and top with sausage patties. Smother in gravy and enjoy.
Sausage cooked and coated in flour.
Thickened gravy waiting to smother a biscuit.
Happy cooking!
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