Sausage & Biscuits
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
breakfast sausage
|
* |
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
milk
or half and half cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
breakfast sausage
|
* |
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
milk
or half and half cream |
|
Directions
Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some additional butter if fat and calories don't scare you.
Break up the sausage as you brown it in frying pan.
Then remove meat and set aside.
Drain all but about ¼ cup of the fat from the pan; remove pan from heat and stir in flour.
Add milk gradually, stirring.
Return pan to heat and cook as with any white sauce, stirring until thick and smooth.
Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors.
Taste for seasoning; you are unlikely to want pepper, but you may need a bit more salt.
Serve with eggs of you choice, but scrambled is my preference.
