Who doesn’t love biscuits and gravy? It’s my favorite food group (well, this and fritters!). I think I now have to add the new category of bread and dips in a ring – this is a trend I can get behind.
I broke my own rule of always following the recipe the first time – my Granny and Mom make the best sausage gravy. So this is their recipe and the procedure for the ring is from Delish. Try it, you’ll love it! The girls here at the beach house certainly devoured it.
Chef’s Note: There will be more gravy than will fit in the ring, fill the ring up 3/4 of the biscuits. Save the rest on the side – you will want it.
Adapted from Delish
Yields 4 servings
1 Pound sausage, pork
1/2 Cup flour, all-purpose
3 Cups milk, whole
1 to taste salt, Kosher
1 to taste pepper, black, ground
1 Pinch pepper, cayenne
1 Can (16.3 oz) Grands biscuits (I use Buttermilk or Buttery Tastin’)
1 Tbls parsley, flat-leaf chopped
Lodge 10.25-Inch Cast Iron Skillet
Preheat oven to 350 degrees.
Grease an ovenproof 10-inch skillet with cooking spray.
Cook sausage in a medium skillet over medium heat until browned all over cooked through. Sprinkle flour over the sausage and cook for about a minute. Pour in milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season to taste with salt, pepper and cayenne.
Turn off heat.
Cut each biscuit in half and roll halves into balls. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching! Add gravy to the center of the biscuit ring.
Bake for 25 to 30 minutes minutes until the biscuits are golden.
Garnish with fresh parsley and serve warm.