BISCUITS & GRAVY
Ingredients for Gravy
- 1 pound mild ground pork sausage
- 1/3 cup flour
- 3 3/4 cups milk
- 1 1 /2 teaspoons beef bouillon
- 1 tsp EACH garlic powder, dried parsley
- 1/2 tsp EACH onion powder, salt
- 1/4 tsp EACH dried thyme, rubbed sage, paprika, pepper
- pinch red pepper flakes, plus more to taste
- Carnita 7-8lb. boneless pork roast, (pork butt or pork shoulder)
- 1-7.5oz can of chipotle peppers in adobo sauce
- 1 tsp ground black pepper
- 3-4 garlic cloves
- 7.5 oz orange juice
Biscuits
You can use any type of biscuit you like—even go the extra mile and make them from scratch if you’re feeling fancy! Some of our family’s favorite store-bought options are Mason Dixie Biscuit Co. Buttermilk Biscuits, Immaculate Baking Organic Flaky Biscuits, and Pillsbury Grands! Flaky Layers Buttermilk Biscuits.
Directions for Gravy
- While the biscuits bake, prepare the gravy.
- In a large saucepan, braiser or Dutch oven, cook while crumbling the sausage over medium-high heat. Once browned, sprinkle with flour and cook for 2 minutes.
- Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon/base and all of the seasonings.
- Bring to a simmer, stirring often until it thickens, 5-10 minutes. If it gets too thick, stir in additional milk ¼ cup at a time as needed. If it’s not thick enough, continue to simmer. Taste and season with additional salt and pepper and/or red pepper flakes as desired.
- Ladle gravy over biscuits and dig in!
Serve with
- Eggs and more bacon of course!