Adventures in Everyday Entertaining
Falling in love and marrying a Texan means needing to learn how to make good biscuits and gravy. So I turned to the person who has taught me so much when it comes to sauces and the science behind them. Because it is true that a good sauce isn’t just an art, but a science as well. And since Alton Brown is the ‘Bill Nye the Science Guy’ of the cooking world… I looked to Good Eats. This thick, meaty gravy coupled with Buttermilk Biscuits is a meal all on its own. But it would also be great served as a brunch buffet. Make the biscuits a bit smaller and place in a pretty basket and then put the gravy in a nice dish for guests to ladle out over their biscuits. Just adjust the recipe for the number of people you are serving. (This recipe serves 4).
Sawmill Gravy — from Alton Brown, Good Eats The Early Years
Crumble the sausage in a large skillet. Brown over medium heat. Remove cooked sausage to be set aside and pour off all but 2 Tbs of fat. **If there is not enough fat to make up 2 Tbs, use butter to complete the complete measurement. It is very important to have the correct ratio of flour to fat in order to make the roux.
Whisk the flour into the fat in the skillet and cook over medium heat for 2-3 minutes. Continue whisking so not to burn the roux.
Turn off the heat and whisk in the milk a little bit at a time.
Turn back on the heat to medium-high and whisk occasionally while the gravy comes to a simmer and thickens (about 2-3 minutes).
Crumble the cooked sausage into the gravy. Season with a little salt and lots of pepper. **Depending on your preference you can either add the entire amount of cooked sausage or hold some back if you would like less meat in your gravy. If you don’t use all of it, save the remaining for later use.
Serve hot over Buttermilk Biscuits.