Quick n' Easy Biscuits n' Gravy

Thursday, July 31, 2014

We love breakfast foods in my family. Breakfast-for-dinner (or "Brinner" to a lot of folks) is a regular staple in our household because I don't believe in discrimination and don't like to limit our waffle-eating to the morning hours.

Plus, when are Clayton and I ever up during the morning hours on the weekends anyway?

Brinner is awesome because breakfast foods are awesome and because it's easy. Preparation usually takes only the amount of time needed to pop an Eggo into the toaster. Clayton and I frequently opt for omelets in the evening (though let's be honest: most of the the time it just ends up being scrambled eggs mushed together with veggies and cheese because flipping omelets is impossible), but this week we decided on biscuits n' gravy.

Want a really simple biscuits n' gravy recipe? This recipe is so quick and easy, the longest task is baking the buttermilk biscuits (unless you're an overachiever and make your biscuits from scratch).


^^And just so you know, we eat dinner every night at 6:48 p.m. sharp. If we're even just one minute late, we'll throw all of the food away and wait until the next day to try again.

 

Quick n' Easy Biscuits n' Gravy

What you need
  • 1 lb breakfast sausage of your choice (we use mild sausage because Clayton's taste buds hate him)
  • 1 can of jumbo buttermilk biscuits
  • 2 cups of milk
  • 1/4 cup of flour
  • 1 tablespoon butter
  • salt and pepper
Instructions
  • Thaw and brown sausage in a skillet, breaking into pieces of desired size
  • In the same skillet, stir in flour. Once combined, add butter and stir again. Gradually stir in milk, letting mixture thicken in between additions. Add desired amount of salt and pepper. Stir constantly, then bring mixture to a brief boil. 
  • Bake biscuits according to package instructions. 
  • Halve biscuits and cover with gravy.
  • Stuff your face.


My mom always favored pepper over salt in her biscuits n' gravy, and that's how I've always preferred it myself. But I always recommend adding seasonings and spices gradually, taking a taste every now and then so you don't end up going overboard!  

Enjoy!

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