Contrary to popular belief, it only takes about 2 tablespoons of fat to make a generous quantity of sausage gravy. So you can relax and have it more often. Perfect for a weekend breakfast, it comes together quickly enough to be a great weeknight dinner as well.
I like to make the biscuits, start the gravy, then pop the biscuits in the oven. While the gravy's bubbling away, cook some eggs. If you've frozen a batch of my unbaked Homemade Freezer Biscuits, breakfast or dinner is really a snap!
Whenever I do a Southern classic (like Cream Gravy), I like to point out that I'm "half Southern on my Daddy's side," but even my not-even-half-Southern husband loves it, too! Do you like breakfast-for-dinner?
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons (2.5 ounces/ grams) unsalted butter, cold, cut into 1/2-inch cubes
2 teaspoons cider vinegar
3/4 cup milk
1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour
3 cups (24 fluid ounces/710 milliliters or grams) milk (may use 1 cup of chicken broth in place of 1 cup of the milk)
1/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
Note: If you're using a regular, non-insulated baking sheet, you should probably use a lower oven temperature, 425F/220C/Gas7, and increase the baking time to 12 to 15 minutes.
* If you're not sure what that looks like, just drain off all the fat and measure 2 tablespoons back into the pan.