Ham (Sausage) Gravy and Biscuits
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 6
- 5 tablespoons flour
- 1/2 cup water warm
- 1 pound cooked ham diced/cubed- or sausage, see notes
- 4 tablespoons butter or oil
- 3 cups milk use what is on hand- can use 1 can evaporated with water added
- 1 package beef bouillon or 1/2 to 1 cube- dissolved in the water
- 1 teaspoon ground black pepper to tasted, i like more
- salt to taste- careful, ham can be salty
- Carbohydrate 18.9578000478155 g
- Cholesterol 28.6317202434775 mg
- Fat 9.97267277876351 g
- Fiber 0.09275 g
- Protein 17.4571769934331 g
- Saturated Fat 3.71320978950241 g
- Serving Size 1 1 Serving (228g)
- Sodium 729.417946499524 mg
- Sugar 18.8650500478155 g
- Trans Fat 0 g
- Calories 233 calories
Cook the biscuits. In a saucepan, heat the oil/butter and cook the ham until slightly browned. If you want to use sausage, see the note at the bottom. Whisk the flour into the ham and oil/butter and cook for 2 to 3 minutes. Make sure the flour is completely coated by the fat. You do not want/need to cook until there is any color though, but cook out the raw flavor. Whisk in the water/bouillon and milk. Do this slowly while whisking to make sure there are no lumps in the gravy! Once the liquid is whisked in, add the pepper and salt and cook until thickened and bubbling. Turn the heat down and continue to stir and simmer for 4 or 5 minutes. Serve over biscuits or toast. (if using sausage I use pre-cooked sausage patties cut up or pre-cooked crumbles. Americas Test Kitchen actually found pre-cooked to taste better. I do brown it some without any added oil as some will be cooked out, then add enough oil or butter to make the 4 tablespoons. If using raw, cook and remove extra fat.)
