As the holidays approach, we are often consumed with many thoughts and tasks. One of those tasks might be cooking breakfast for our overnight holiday guests. Head Candy Maker Mike Atkinson has decided to share his secret biscuits and gravy recipe with you, and the best part is, it only takes 20-25 minutes to make a fresh batch!
Serves 4, can be doubled easily.
Grocery List: Gravy: 1Lb Log of Sage (spicy if you like) sausage, 1LB SMOKED bacon, 3-4 cups of milk, 1/3 cup flour, salt and pepper to taste. Biscuits: any bread will work, a store brand can of 8 rolls is easiest, you know, the kind that pops when you open them! But a more venturous chef can dice a loaf of sour dough bread into rice-crispy-treat sized squares as Chef Atkinson does.
Method: Preheat the oven for the rolls. Dice half the package of bacon into small pieces. Heat a high walled, large pan on high setting, and add 1/2 the sausage roll and the diced bacon. Cook until sausage and bacon are browned. Put Rolls in oven/heat bread. Remove pan from heat, do NOT drain fat, and pour 1/3 cup flour over the bacon/sausage/fat mixture. Mix well until all flour is absorbed into mixture. Put pan back onto med-high heat (level 8), pour in 1 cup milk. Stir until mixture thickens, add second cup of milk, stir again until mixture thickens, add 3rd cup of milk and stir. At this point it is the chef’s preference, if you like thick gravy do not add 4th cup of milk, it you like a thinner gravy, add it. Once all your desired milk is added, add salt and pepper (for beginners do a tsp salt and tbsp pepper, then adjust to taste), let mixture come to a boil and let it boil for 2 minutes, stirring regularly. Remove gravy from heat, taste again to make sure you like it, let it cool for a couple minutes, and grab a ladle to serve it. When done, remove rolls from oven. Divide each roll in half, place 4 halves on each plate, douse in gravy and serve.
Enjoy your holidays and this recipe from your friends at The Candy Factory! Christmas is a great time to reflect on all our gifts from Heaven, and to enjoy our time with family and friends while filling our bellies and making new memories. Chef Mike will be adding new recipes from time to time, so check back if you like this one!
All the best,