If you've never had biscuits & gravy, it's time.
I didn't grow up eating this southern staple. No, I learned of it's existence when I was in my early-20s visiting folks in Pennsylvania. A stop at Cracker Barrel along the way was my introduction into the world of creamy sausage-filled gravy over hot buttermilk biscuits.
I was hooked.
And if you can learn to make it for yourself, it will work wonders in your life. It can even find you a husband.
I kid you not. I met my husband because of biscuits and gravy. Oh, yes, it's true!
The Petty Officer who came to my office every Tuesday at Naval Air Station Key West to collect recyclables was a southern boy from Alabama. We'd known each other for a year or so already, but had only just started flirting. Of course my conversations always turn to food eventually, and he made a statement that I'll never forget.
"No Yankee girl can make good biscuits and gravy."
Oh, that got my dander up! So I invited him to my house for a dinner of biscuits and gravy. Show up he did--and he brought along his roommate, my Mr.W.
So ladies, if you're single, learn how to make biscuits and gravy. It's okay if the biscuits are canned--it's the gravy that he'll ask for again and again. I promise.
Southern-Style Sausage Gravy
1 pound roll pork breakfast sausage, any kind desired (some people like it hot; I like regular)
5 to 6 tablespoons all-purpose flour
about 4 cups milk
salt and pepper
Fry sausage in a large dutch oven until browned; remove with a slotted spoon to a paper-towel lined plate.
Measure the fat remaining in your pan; you want 5 tablespoons. If you don't have that much (I only usually come up with around 3), add butter to make up the difference. Stir in flour to make a thick paste. The rule for milk gravy is 1 T fat : 1 T flour : 1 cup milk, but I just eyeball it.
Add milk a cup at a time, stirring in completely before the next, until desired consistency is reached. Return sausage to pan and taste; season with salt and pepper as needed.
Serve hot over buttermilk biscuits.