3 pieces of american cheese
a few tablespoons of Jimmy Dean Sausage (steal it from the 16 oz of pork sausage you are making for the gravy)
2 Tablespoons of milk
(Sometimes I throw in some Rotel tomatoes that are drained and fresh cilantro)
I personally love Pillsbury biscuits so it is rare that I make those from scratch but sausage gravy from scratch is Mmmm Mmmm Good!
16 oz of Jimmy Dean Sausage
Additional fat if needed bacon grease or butter
4 Tbsp flour
3 cups of milk
Salt and Pepper to Taste
Heat 2 teaspoons of vegetable oil to a cast iron skillet or large saucepan over medium high heat. Add the sausage and break it up into bite size chunks.
Turn the heat down to medium. Remove the sausage and drain, reserving the fat. Return about 3 to 4 tablespoons of the rendered sausage fat into the pan. If you don’t have enough fat, add a little bacon grease or butter to bring it up. Add the flour and cook while whisking until the roux is golden brown. Keep stirring and slowly pour in your milk, making sure to whisk out all the lumps. If it looks too thin, don’t worry, it’ll thicken once it simmers. If you like your gravy super thick, use less milk (2 or 2 1/2 cups). Once you added all the milk, return the sausage back to the skillet, and season with salt and pepper. Simmer the gravy until it’s thickened and serve it over your split biscuits. YUM
5 tablespoons butter
1 1/2 pounds boiling potatoes, cut into 1/2 inch dices
2 medium yellow onions chopped (Sometimes I just use one)
2 teaspoons salt
1/2 teaspoon pepper
Melt the butter and then add the onions, potatoes, salt and pepper. Cook for 20-25 minutes turning occasionally, until the potatoes are browned and the onions are caramelized! Then for goodness sake put some ketchup on them!