Three-Meat Gravy and Biscuits
Three-Meat Gravy and Biscuits
Ingredients
For the Three-Meat Gravy
- 15 ounces bacon, chopped into small pieces
- 1/2 cup diced ham, diced
- 7 ounces crumbled sausage, crumbled
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper, freshly ground, to taste
For Serving
- 8 biscuits, warm, for serving
Instructions
- 1
Heat a large cast iron skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy and browned. This should take about 5-7 minutes. Once cooked, remove any excessive bacon fat, leaving about 2-3 tablespoons in the skillet for the gravy base.
⏱️ 7 min
- 2
Add the diced ham to the skillet with the bacon and cook for 1-2 minutes, allowing it to warm through and slightly crisp.
⏱️ 2 min
- 3
Stir in the crumbled sausage and cook for another 2-3 minutes, breaking up any large pieces, until the sausage is heated through and lightly browned.
⏱️ 3 min
- 4
Sprinkle the all-purpose flour evenly over the cooked meat mixture. Stir continuously for 1-2 minutes, ensuring the flour is fully incorporated with the meat drippings to create a roux. This will cook out the raw flour taste.
⏱️ 2 min
- 5
Gradually pour in the whole milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, continuing to whisk until the gravy thickens to your desired consistency. This process typically takes about 5-8 minutes.
⏱️ 8 min
- 6
Season the gravy with freshly ground black pepper to taste. Due to the saltiness of the bacon, ham, and sausage, additional salt is usually not needed, but you may taste and adjust if desired.
⏱️ 1 min
- 7
Remove the thickened gravy from the heat and let it rest for a minute or two. Serve generously over warm biscuits.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Three-Meat Gravy and Biscuits
Ingredients
For the Three-Meat Gravy
- 15 ounces bacon, chopped into small pieces
- 1/2 cup diced ham, diced
- 7 ounces crumbled sausage, crumbled
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper, freshly ground, to taste
For Serving
- 8 biscuits, warm, for serving
Instructions
- 1
Heat a large cast iron skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy and browned. This should take about 5-7 minutes. Once cooked, remove any excessive bacon fat, leaving about 2-3 tablespoons in the skillet for the gravy base.
⏱️ 7 min - 2
Add the diced ham to the skillet with the bacon and cook for 1-2 minutes, allowing it to warm through and slightly crisp.
⏱️ 2 min - 3
Stir in the crumbled sausage and cook for another 2-3 minutes, breaking up any large pieces, until the sausage is heated through and lightly browned.
⏱️ 3 min - 4
Sprinkle the all-purpose flour evenly over the cooked meat mixture. Stir continuously for 1-2 minutes, ensuring the flour is fully incorporated with the meat drippings to create a roux. This will cook out the raw flour taste.
⏱️ 2 min - 5
Gradually pour in the whole milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, continuing to whisk until the gravy thickens to your desired consistency. This process typically takes about 5-8 minutes.
⏱️ 8 min - 6
Season the gravy with freshly ground black pepper to taste. Due to the saltiness of the bacon, ham, and sausage, additional salt is usually not needed, but you may taste and adjust if desired.
⏱️ 1 min - 7
Remove the thickened gravy from the heat and let it rest for a minute or two. Serve generously over warm biscuits.
⏱️ 2 min