Truck Stop Biscuit Gravy
photo by HeatherFeather
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
-
Meat Mixture (please see note below)
- 8 ounces lean ground beef
- 1⁄4 teaspoon ground black pepper, to taste
- 1⁄2 teaspoon seasoning salt, to taste (amount will vary greatly depending upon how salty your sausage seasoning is)
- 1 teaspoon sausage seasoning (a spice blend containing fennel and other spices)
-
Cream Sauce
- 2 1⁄2 cups skim milk
- 1⁄4 cup all-purpose flour
- 8 ounces reduced-fat cream cheese, cut into small chunks, at room temperature (neufchatel)
- 1⁄2 teaspoon Worcestershire sauce, to taste
- 2 -3 drops hot sauce (such as Tabasco) (optional)
directions
- NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper.
- Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later).
- In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard).
- If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point.
- Add the milk mixture to meat and return pan to the burner, over medium heat.
- Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often.
- Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce.
- Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory.
- Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes.
- Serve over warm fresh cooked biscuits that have been split open.
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