As the vegitarian daughter of an “authentically homemade biscuits and gravy making phenom” this dish has always been a bit intimidating for me. For years I’ve watched my mother roll out dough for fresh biscuits, fry up fresh pork sausage straight from the butcher, and present our family with her coveted creation.

However, about a year ago I decided to attempt my own modified version of my mother’s biscuits and gravy and my family actually loved it!

This recipe is great for busy mornings (which is pretty much every morning) and heats up nicely for an afternoon snack. To reheat the biscuits I like to cut them in half and put them in the toaster on the lowest setting. Then, just heat up the gravy in the microwave or on the stove and pour over toasty biscuits. Caution: Never heat up biscuits in the microwave; it’s wrong and gross.

Note: I double this recipe for my 4 kids and husband.

Busy Mom’s Biscuits and Gravy 

Ingredients:

• 1 package cooked sausage links
•  1 cup (or so) milk
• 1/2 cup (or so) flour
• salt and pepper
• 1 package of refrigerated biscuits

  

What to do:

1. Get those biscuits baking according to package directions.
2. Cut sausage links into 1/2 inch pieces.
3. Heat sausages in a pan (I use a heavy cast iron one).

   

4. Slowly add flour (through a sifter if you have one) to coat all the links.

   

   

5. Cover with milk and mix with a whisk so lumps don’t form from the flour. Bring to a soft boil.

   

6. After a few minutes put on simmer, mixing every so often. Sometimes I add a bit more milk…. sometimes more flour. It all depends on what consistency you prefer. Since I don’t eat meat I just ask my family if it’s the way they like it (very scientific, I know).

   

7. Grab those biscuits from the oven.

   

8. For my people I just break the biscuits into pieces and top with the sausage gravy. Some folks like to keep them whole; take control of your own destiny at this point… and enjoy!

Lisa Pereira, this one is for you! xoxo