At my old job, after working there for over three years, I discovered something special. The little cafeteria on the 14th floor sold biscuits and gravy on Thursday mornings. One biscuit with gravy cost 85 cents. With tax, 94 cents. Which lead to an abundance of six cents laying around our house. And it was self-service. So you could load up that biscuit with as much gravy as you wanted. So I did.
Now in Denver, that biscuit and gravy fix came calling. But I figured, if you want to do something right, you better do it yourself.
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My first attempt was last week. Before I started, my concern was getting it thick enough. My only complaint from the cafeteria b&g was that sometimes they were too thin.
So last week I loaded it up with flour...and it was too thick. Something I wasn't prepared for. Still good. But room for improvement.
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The first step is putting the biscuits in the oven. I'm not ready to make my own biscuits, and really, don't think I'll ever want to.
Today I browned half a pound of hot Jimmy Dean sausage, breaking it up into little bite-size chunks. Then I seasoned the sausage with Lawry's seasoned salt and spicy montreal steak seasoning. And then I covered the meat with a generous sprinkling of flour. Stir it up until you can't see the flour any more.
Then it's time for the milk. I poured enough to almost fill my small skillet. Considering I had eight ounces of meat, I needed a bunch of milk to find the right ratio. I added a bunch of Worcestershire sauce for flavor.
After cooking it on medium for just a minute or two, it starts to thicken up pretty good.
Right around now the biscuits were ready to come out. So I took the gravy off the heat. Sliced open two biscuits and got them on my plate. That extra minute off the heat helped it thicken up even more. I probably used 1/3 of the flour today as I used last week, and it still got to the perfect thickness, without being too heavy.
I think these were the best biscuits and gravy I've ever had.
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