Thursday, December 04, 2008

Biscuits and Vegetarian Sausage Gravy

Once upon a time we went to 29 Diner with our friend Steven, and he ordered biscuits and gravy (in addition to like a million other things, like scrapple). It looked yummy, so I was excited when I heard good things about this old recipe from Cooking Light. It's super-quick, but it just isn't that good. The gravy is not very thick or peppery like a cream gravy is supposed to be, and while the biscuits and veggie sausage are good (we used Morningstar Farms veggie sausage) it isn't bound together very well. Not a make-again.

gravy

Biscuits and Vegetarian Sausage Gravy
Cooking Light, 9/04

1 (16.3 ounce) can reduced-fat refrigerated biscuit dough
1 tablespoon vegetable oil
1/2 (14 ounce) package meatless fat-free sausage (such as
Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage;
cook 3 minutes or until browned, stirring to crumble. Remove from heat;
cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.

Lightly spoon flour into dry measuring cup; level with a knife. Combine
flour and milk, stirring with a whisk until smooth. Add milk mixture,
salt, and pepper to pan; bring to a boil over medium-high heat. Cover,
reduce heat, and simmer for 3 minutes or until thick. Split biscuits in
half. Place 2 biscuit halves on each of 8 plates; top each serving with
about 1/3 cup gravy. Serve immediately.

Yield: 8 servings

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