Beer Biscuits and Sausage Gravy

Ohhhhh our family's recipe for biscuits and gravy.  Where do I even begin? I don't know how old I was when my Dad started making this but I was pretty young.  On Sundays, we would beg my Dad to make some good ole' b&g and most of the time he would oblige.  Or sometimes we would simply wake up to the smell of sausage browning (he only used Bob Evans Sausage but more on that later) resulting in instant anticipation of what was soon to be served.

As we grew up, it became somewhat of a well known meal among our family and friends.  For instance, in middle school and high school, friends would stay over our house just knowing that my Dad might make his infamous biscuits and gravy.  But back to my father's insistence on using Bob Evans sausage.  He swore by it.  So much so that he traveled with it.  Let me explain further...

Growing up, my family always had a house in Colorado. In the Vail Valley, where the house was located, none of the grocery stores sold Bob Evans Sausage.  So what is a man to do? Carry it on of course!  I kid you not.  I clearly remember the strange looks we would get from airport security when my Dad's cooler/carry-on glided through the x-ray machine with 10+ pounds of sausage.  He was stocking up for the season.

One time, my friends and I planned a little girls trip to the house.  Cheryl and I flew out of Florida, where I lived at the time and Allison and Jaeda flew out of Cleveland.  We were all to meet in Colorado. I thought my Dad was already out in Colorado but he wasn't.  I found this out because Allison texted me that she was at the Cleveland airport.  With my father.  And he was carying a cooler with 15 pounds of sausage.

The fact that someone would go to such great lengths to protect the integrity of a recipe is admirable.  Albeit crazy... but admirable.  Whenever we go to breakfast, Matt always orders biscuits and gravy and I must say that this recipe blows every other one that I've tried out of the water.  So without further ado, I present to you the Fight Family's biscuits and gravy!

My chives are still going strong in my garden.  Well, maybe not strong but they are definitely hanging in there. If you don't have chives, throw in a few green onions.

I'm sure biscuit enthusiasts will turn their nose up to using Bisquick.   I ain't scurred.  These are some of the best biscuits out there.

We don't have kids (yet) however my brothers, sister and I ate these beer biscuits all of the time growing up and look how we turned out.  So parents, it's fine.  The alcohol cooks right out.

Form a well and begin to mix.

Until it forms a nice beer-y dough.  Yum.

Drop biscuits on pan and bake until golden brown.  

Finally.  It's  a sausage party in this pan.

While the sausage is browning and biscuits are baking, throw together the "extra special sausage gravy seasoning".

Mash it all up together.  This is seasoning is also great for sprinkling over any kind of pork.

Once the sausage is browned, add the butter and flour.   Stir until sausage in completely coated and cook for a few minutes.

Now is when you want to switch to a whisk.  Add the beer and saute until the alcohol cooks out and paste forms.

Time to add the milk.  Keep whisking until all of the lumps are gone.

Crank the heat up and bring to a low boil.  Once boiling, reduce heat to low and keep whisking.

And add the "extra special sausage gravy seasoning", salt, pepper and red pepper flakes.  Taste.  You might want to add a little more salt and pepper.

Fresh out of the oven.  If that isn't golden brown then I don't know what is.  Those biscuits are just begging to be smothered in some sausage gravy.

Beer Biscuits
3 cups Bisquick
1 tablespoon fresh chopped chives
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup + 1 tablespoon of beer

Preheat oven to 425 degrees and line a cookie sheet with a baking mat or parchment paper. Measure out Bisquick in a large mixing bowl.  Finely chop up the chives then add them and the pepper and garlic powder to to the Bisquick.  Whisk until combined.

Form a well in the bowl and add the beer.  Gradually bring down the sides and mix until a dough forms.   Drop biscuits on lined sheet pan and bake for 8-10 minutes until golden brown.  Remove from oven and let them slightly cool.

Sausage Gravy
1 pound country style sausage
1 tablespoon butter
1/3 cup flour
1/2 cup beer
4 cups + 1/4 cup milk ( at least 2% or whole)
1 teaspoon "extra special sausage gravy seasoning" 
1 teaspoon salt
1 teaspoon black pepper
1 pinch red  pepper flakes

Place a large pot on the stove over medium high heat.  Add sausage and cook until browned.  Keep grease in the pan and add the butter and flour.  Stir until sausage is completely coated.  Increase heat to high, add beer and whisk continuously until a paste forms.  Continue whisking and add milk.  Keep stirring until all lumps are gone.  Continue cooking over high heat and bring gravy to a boil. This will thicken it up a bit.

Reduce heat to low and add seasoning, salt, pepper, and red pepper flakes (if desired for a kick).  Taste gravy and season with more salt or pepper if needed.  Keep warm over low heat and serve over or on the side of the biscuits.

Extra Special Sausage Gravy Seasoning
1 teaspoon fennel seed
1 teaspoon oregano
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic powder

I grind my spices in a mortar and pestle but no worries if you don't have one.  You can always pour all these spices on a cutting board and run a knife over them to crush the larger spices. Just make sure you mix them all together and break down the fennel seed, rosemary and thyme.

Once combined, transfer into an old spice container and save the rest for the next time you make biscuits and gravy!