I grew up in an S.O.S. family. Yup, that’s $#*+ on a shingle. Uncle Al was a Marine, and if Sunday breakfast wasn’t pancakes or waffles, S.O.S just might be on the menu. I’m guessing it was nostalgic for him.
I always did enjoy creamed chipped beef on toast. Then, as I got older, I discovered biscuits and gravy–a serious level up on both components. First, tender, homemade buttermilk biscuits. Right there, the fight is already won. But topped with a rich, spicy sausage gravy? It’s a TKO with the proud winner, B&G!
BISCUITS ‘N SAUSAGE GRAVY
First, here’s a handy link to my favorite biscuits.
Now, let’s work on the gravy.
1 pound breakfast sausage (I like Jimmy Dean Bold)
sprinkle of cayenne pepper
about a teaspoon, minced fresh rosemary
1/4 cup flour
3 cups milk
In a large skillet over medium to medium-high heat, add sausage. Break into small pieces as it cooks. When sausage is cooked halfway or so, add minced rosemary and sprinkle of cayenne.
Once sausage is just about finished cooking, sprinkle 1/4 cup of flour over pan; stir to coat evenly. This is a good time to bring the temp closer to medium so nothing burns. You’ll want to get the flour cooked about a minute or so before you add the milk. Then stir and stir till it thickens.
For the full experience, I add a layer of cheesy eggs. To serve, slice biscuits in half. Top with cheesy eggs (cooked low and slow with cheddar in my kitchen), then generously ladle gravy over the top. Pass black pepper at the table if you like.
Last night when I made this for dinner, my mom said, “If this was on the menu, they’d be lined up out the door.” Her comment puzzled me. “Who is they?” I asked. “The people coming to the restaurant.” 🙂 Maybe someday. Till then, at least you can make your own.