I’ll be the first one, to admit it, I’m not usually a gravy person. When Thanksgiving comes around, I’m skipping the gravy. I don’t like it on my mashed potatoes, I leave it alone when it comes to meats and I HATE eggs in gravy. But then Chase and I went to the beach for vacation with friends, years ago, and my friend Alex made us biscuits and gravy for breakfast.
My world changed.
First of all, this gravy is so simple, your cat could make it in her sleep. With only a handful of ingredients, this has become a weekend breakfast staple that my whole family loves, and our houseguests, too! Add the gravy to biscuits all week long and watch your family argue over who gets the last batch!
The most important note when making the gravy is this. Burn the sausage in your cast iron skillet. Yup. Burn it. Toast those little bits until they turn a deep dark brown but stop BEFORE you have to call the fire department.
Dump in your soup can and add the half and half slowly, stirring and reducing to a lovely thick gravy that will smell so good you’ll be willing to burn off your taste buds just to eat it RIGHT. NOW…
We made this for breakfast earlier this week, and I had the breakfast leftovers for dinner last night. Hubs sat down to breakfast this morning, thinking he would polish off the rest of the gravy to start his day. Ummmmmm… I ate it all. Sorry about that! Follow the recipe to make your own yummy batch… Leftover gravy saves perfectly in the fridge, just be sure to warm it well (microwave or stovetop) and stir before serving again. It thins out again when heated, so be sure to do that!
The Best Biscuits and Gravy
Equipment
- skillet
- strainer
Ingredients
- 1 lb breakfast sausage
- 1 can condensed cream of mushroom soup
- 12 oz half and half
Instructions
- In a medium-high deep skillet, brown the meat until very brown.
- Drain the meat in a colander, return meat to the skillet.
- Reduce heat to low.
- Add the can of soup and stir.
- Add 8 oz of half and half slowly, stirring while pouring.
- Add additional half and half as stirring, up to 12oz.
- Simmer for 15 minutes until reduced.
- Serve over halved biscuits, cooling it slightly before serving.
My husband and boys would LOVE this!