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Nutrition Facts
Serving Size 1 (134g) Recipe makes 4 servings
Calories 145
Calories from Fat 92		(63%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 391mg		16%
Potassium 196mg		5%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 4.5g		9%
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"no Sausage?!?" Gravy for Biscuits and Gravy

Recipe #298874 | 7 min | 7 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: CraftScout
Apr 17, 2008

So what do you do when you are craving some yummy, comforting biscuits and gravy and there is no breakfast meat to be found? No sausage, no bacon to provide drippings upon which to build a cream gravy? No Sausage?!?!? You gain inspiration from 'Zaar, of course, and post your delicious results so others don't have to be in the same position. Start your meal by mixing and putting in the oven your favorite recipe for biscuits (mine is Biscuits). While the biscuits are baking, whip this up:

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper (fresh ground if possible)

Directions

1
Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter and whisk together to form a paste. Allow this to cook for a minute.
2
Pour in milk, all at once, whisking constantly.
3
Add seasonings, whisking constantly. Allow the gravy to come to a boil, still whisking. Taste and adjust seasoning, if necessary.

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Featured Reviews for This Recipe

From: Chef #1063227

On Jul 24, 2009

This was so good and so easy! I was worried that I wasn't going to find a recipe for gravy without some sort of fat, but I liked this more than stuff made with fat anyway!

1 person found this review helpful

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From: MechanicalJen

On May 15, 2009

Growing up, I didn't realize you could use drippings to make gravy, because we always made it with butter. We brown the flour in the pan by itself, and use evaporated milk instead of regular. Either way, it makes a veggie friendly gravy that still tastes decadent!

0 people found this review helpful

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From: artistclogger

On Jul 10, 2008

Love it! I was looking for a recipe to make "gravy" for rice knowing that my lemon chicken (to accompany the rice and vegetable side dishes) would not produce enough drippings to make gravy. I cut the recipe in half, and used 3/4 cup low sodium chicken broth and 1/4 cup half&half, and only used about 1/2 tsp homemade poultry seasoning. Otherwise, I followed the directions/ingredients as written. I loved the consistency, flavor and ease of preparation, and will make it again and again. For biscuits, rice, vegetables, chicken, and whatever else might need added moisture and flavor! Thanks for an easy and versatile recipe.

2 people found this review helpful

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From: KrazedKook

On Jun 8, 2008

I tried this recipe when i was trying to decide what to with with some left over biscuits. I did not have sausage, so the title clicked. I made the recipe minus the poultry seasoning (due to personally not caring for that seasoning). I then poured the gravy over the biscuits and popped them in the oven for a few minutes. The gravy had soaked in and the biscuits were to die for! Yummy!

2 people found this review helpful

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