So B & G.
The biggest mistake most people and restaurants make is not cooking the raw flour taste out of the roux. It only takes an extra two minutes and does not have to turn brown or even tan.
Proper ingredients to one/each cup of liquid (milk, half anf half or combo) are:
2 tbsp fat (butter, suasage renderings or combo)
2 tbsp flour
Never use heavy cream and never EVER use buttermilk.
Cook the roux until it smells nutty, not like flour. Darker if you like it.
Add liquid and a bay leaf plus hot sauce to taste.
For an extra layer of flavor add a teaspoon of chicken base or a 1/4 cup of chicken stock.
Put sausage back in and thicken slowly. Use half and half to manage thickness as necesary.
ALWAYS drop an over easy egg and some hot sauce on top of the smothered biscuit.
The biggest mistake most people and restaurants make is not cooking the raw flour taste out of the roux. It only takes an extra two minutes and does not have to turn brown or even tan.
Proper ingredients to one/each cup of liquid (milk, half anf half or combo) are:
2 tbsp fat (butter, suasage renderings or combo)
2 tbsp flour
Never use heavy cream and never EVER use buttermilk.
Cook the roux until it smells nutty, not like flour. Darker if you like it.
Add liquid and a bay leaf plus hot sauce to taste.
For an extra layer of flavor add a teaspoon of chicken base or a 1/4 cup of chicken stock.
Put sausage back in and thicken slowly. Use half and half to manage thickness as necesary.
ALWAYS drop an over easy egg and some hot sauce on top of the smothered biscuit.
