Maggie's Almost As Good As Grandpa's Biscuits and Gravy

Maggie's Almost As Good As Grandpa's Biscuits and Gravy

When my father-in-law (a wonderful chef) would make Biscuits and Gravy for us when we visited, it instantly became a favorite that I've tried many times to replicate.  It's been so long, all I can remember of the recipe was that it was SO GOOD!

I've tried many times to make something close - but the memory fades after so many years.  So, I've just headed out in my own direction & aim for really good Biscuits and Gravy.  We really like this one...

Maggie's Almost As Good As Grandpa's Biscuits and Gravy

Inspired from: https://www.thechunkychef.com/sausage-gravy/

Serves 2-4

1 can Pillsbury Grands! Biscuits

Optional - eggs to fry as a side dish

1/2 lb breakfast sausage

1/2 small sweet onion, diced

Several shakes of Pepper, Thyme, & Salt, to taste 

1/2 teaspoon chicken bullion

2 1/2 Tablespoon flour

1/4 C cooking sherry

3/4 C heavy cream

3/4 C milk

Start the biscuits, following the directions on the label.  (I've tried making biscuits, but haven't quite tweaked the recipe quite right yet, so these are a fantastic substitute!)

Heat pan to just over medium.  Break apart & sauté the sausage; add the onion & keep sautéing.  Once the onion has started to caramelize, add the spices (not much - you can always add more later), bullion, and flour.  Stir to coat everything & soak up the grease.  If there is still grease in the pan, add more flour to soak it up.  

Stir in the sherry & let it boil away slightly.  Then add the cream & milk, stirring well.  Let it come to a gentle boil.  The longer you cook it here, the thicker it will become, so this part is up to you.  If it's too thick, add some water or milk.  

Taste & adjust the spices, as needed.  The more you make this, the closer you will get the first time.

Split the biscuits and serve with gravy on top.  Maybe an egg on the side, but just this will be sufficient to fill you comfortably