TRUCK STOP BISCUIT GRAVY
I have made this simple recipe many times over the years. It has a quite different taste from the usual biscuit gravies. I originally got the recipe from a JoAnna Lund cookbook, but have added several different seasonings to make this my own. If you prefer, an even simpler variation is to use browned lean turkey sausage in place of the ground beef, and just leave out the seasonings & Worcestershire. I have also posted a recipe for homemade sausage seasoning, if you have difficulty finding some in your area.
Provided by HeatherFeather
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.
- Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).
- In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).
- If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.
- Add the milk mixture to meat and return pan to the burner, over medium heat.
- Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.
- Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
- Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.
- Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.
- Serve over warm fresh cooked biscuits that have been split open.
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Khan Kjan
[email protected]I highly recommend this gravy recipe. It's delicious, easy to make, and customizable.
Md Kasham
[email protected]This gravy is the best! I've made it several times and it's always a hit.
Arrogant mom
[email protected]I love that this recipe is customizable. I can add whatever spices or herbs I want.
Alvaro Gamboa
[email protected]This gravy is so easy to make, even a beginner can do it.
Danny Jarquin
[email protected]I've been looking for a good gravy recipe for ages, and this one is it!
Nischal Khati
[email protected]This gravy is the perfect comfort food.
Sarah Manget
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Huska Husni
[email protected]This gravy is so addictive, I can't stop eating it!
shafiq Alee
[email protected]I made this gravy for a potluck and it was a huge success.
GIFT MWANJELWA
[email protected]This recipe is a great way to use up leftover sausage.
Shakeel Christian
[email protected]I'm going to try making this gravy with different types of sausage next time.
Mr Shehzad
[email protected]This gravy is so good, I could eat it with a spoon!
Ghulammohammad Mohammadi977
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Bibishe Aziba
[email protected]This gravy is perfect for a cold winter day.
Samkelisiwe Anele
[email protected]I've never made gravy before, but this recipe was so easy to follow. It turned out great!
Sensiran Sensi
[email protected]This recipe is a keeper! I will definitely be making it again.
Nadem Khan
[email protected]I made this gravy for breakfast this morning and it was a hit! My family loved it.
Paul Redmond
[email protected]This gravy is amazing! I've tried many different recipes, but this one is by far the best. It's so creamy and flavorful, and it pairs perfectly with biscuits or toast.