Not Your Momma’s Biscuits & Gravy

Not Your Momma’s Biscuits & GravyNot Your Momma’s Biscuits & Gravy

Not Your Momma’s Biscuits & Gravy, It’s cold and wet outside this week, so we are doing what I call comfort food. Biscuits and gravy or SOS. This is nothing like your momma’s…

Ours is loaded with garlic, sweet onions and red pepper. Then served over hot buttered biscuits, piled high with French fries… topped with a healthy dose of Tabasco sauce.

What I like about this is that you can go in so many directions with this. You can change up the meat by mixing different kinds of sausage or meats. Your gravy can be mild to zippy. I like to add a little beef base to it for a little color and another layer of flavor. I have added onion soup mix to it, slipped in some bacon or shredded beef. You are only held back by the size of your skillet. I have a large cast iron one I got from my mother, but sometimes I use her big Dutch oven. I am always amazed by how much this grows as you are cooking it; whatever you use go big…

Not Your Momma’s Biscuits & Gravy

There just is no other way to live. This is good stuff.

Ingredients: Not Your Momma’s Biscuits & Gravy

  • 2 lbs. sausage
  • A handful of garlic cloves 8-10, crushed (to taste)
  • Red Pepper flakes (to taste)
  • 2 large sweet onion, diced
  • ¼ cup Flour may need a little more
  • Milk as needed (sometimes I use ½ gallon)
  • Worcestershire sauce
  • 1 Tbsp. Beef base or bullion
  • Biscuits
  • French fries
  • Tabasco sauce

Note: There is not a lot of measuring with this one, it is all to taste.

Directions: Not Your Momma’s Biscuits & Gravy

I don’t think I can cook without garlic. I have come to really enjoy it rough chopped and added in to your sauces and gravy. It usually takes longer to cook than everything else so I start here.

Not Your Momma’s Biscuits & GravyOnions, garlic and red pepper

This is about a cup of rough chopped garlic, added into my largest cast iron skillet with the onions and about 2 Tbsp. of red peppers. I know it is not “PC” but I put a good spoon full of bacon grease into the skillet (but it sure is good). Make sure the grease is hot before adding anything to your skillet. Sauté the onions until are about half done. I spray a little of my Worcestershire spray in the onions while they cook. Add the sausage and cook until done.  Strain out all the grease.

Not Your Momma’s Biscuits & GravyAdd the sausage to your skillet

Not Your Momma’s Biscuits & GravySprinkle 2 or 3 Tbsp flour into the skillet

Not Your Momma’s Biscuits & GravyStir Well Over Medium Heat

Sprinkle 2 or 3 Tbsp flour into the skillet.  Stir well over medium heat. Be careful here, because it will gum up as the flour starts cooking. You want to brown the flour a bit or it will end up tasting like “flour”. (Not good.) Now you can add in your milk a little at a time.

You want to bring it up to a slow boil, adding milk as needed. When it boils it is as thick as it is going to get. So, if you want it thinner add a little more milk, thicker a little more flour. I add a little beef base for a richer flavor and color but it is not really needed. Simmer to let everything get happy until your biscuits and French fries are ready.

Even Patti likes this one, not too over the top with spices but, with good rich gravy. And if you did it right you’ll have enough for leftovers a few times…

Not Your Momma’s Biscuits & GravyLookin Good

Not Your Momma’s Biscuits & Gravy

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Not Your Momma’s Biscuits & Gravy
 
Prep time
Cook time
Total time
 
t’s cold and wet outside this week, so we are doing what I call comfort food. Biscuits and gravy or SOS. This is nothing like your momma’s… Ours is loaded with garlic, sweet onions and red pepper. Then served over hot buttered biscuits, piled high with French fries… topped with a healthy dose of Tabasco sauce. What I like about this is that you can go in so many directions with this. You can change up the meat by mixing different kinds of sausage or meats. Your gravy can be mild to zippy. I like to add a little beef base to it for a little color and another layer of flavor. I have added onion soup mix to it, slipped in some bacon or shredded beef. You are only held back by the size of your skillet. I have a large cast iron one I got from my mother, but sometimes I use her big Dutch oven. I am always amazed by how much this grows as you are cooking it; whatever you use go big…
Author:
Recipe type: Biscuits & Gravy
Cuisine: American
Ingredients
  • 2 lbs. sausage
  • A handful of garlic cloves 8-10, crushed (to taste)
  • Red Pepper flakes (to taste)
  • 2 large sweet onion, diced
  • ¼ cup Flour may need a little more
  • Milk as needed (sometimes I use ½ gallon)
  • Worcestershire sauce
  • 1 Tbsp. Beef base or bullion
  • Biscuits
  • French fries
  • Tabasco sauce
Instructions
  1. I don’t think I can cook without garlic. I have come to really enjoy it rough chopped and added in to your sauces and gravy. It usually takes longer to cook than everything else so I start here.
  2. This is about a cup of rough chopped garlic, added into my largest cast iron skillet with the onions and about 2 Tbsp. of red peppers. I know it is not “PC” but I put a good spoon full of bacon grease into the skillet (but it sure is good). Make sure the grease is hot before adding anything to your skillet. Sauté the onions until are about half done. I spray a little of my Worcestershire spray in the onions while they cook. Add the sausage and cook until done. Strain out all the grease.
  3. Sprinkle 2 or 3 Tbsp flour into the skillet. Stir well over medium heat. Be careful here, because it will gum up as the flour starts cooking. You want to brown the flour a bit or it will end up tasting like “flour”. (Not good.) Now you can add in your milk a little at a time.
  4. You want to bring it up to a slow boil, adding milk as needed. When it boils it is as thick as it is going to get. So, if you want it thinner add a little more milk, thicker a little more flour. I add a little beef base for a richer flavor and color but it is not really needed. Simmer to let everything get happy until your biscuits and French fries are ready.
  5. Even Patti likes this one, not too over the top with spices but, with good rich gravy. And if you did it right you’ll have enough for leftovers a few times…

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