Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast. Well, this biscuits and Tasso gravy isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.
The original recipe for biscuits and Tasso gravy calls for using creme fraiche, which I could not find the day I went to the market. I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.
I made the gravy in my cast iron skillet. I think gravy is always better out of cast iron.
I made the Tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.
Biscuits and Tasso Gravy
Ingredients
For the gravy
- 4 tablespoons unsalted butter
- 1 cup Tasso diced
- 4 tablespoons all-purpose flour
- 3 cups half and half
- Kosher salt to taste
- 4 teaspoons lemon juice
- 4 dashes hot sauce
- ½ teaspoon Worcestershire sauce
- 1 cup Creme Fraiche
For the biscuits
- 1 tube biscuits
Instructions
For the gravy
- Melt the butter in a large sauce pan over medium-high heat.
- Add the Tasso. Saute until the Tasso starts to brown.
- Stir in the flour and continue stirring for two minutes.
- Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
- Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
- Stir in the creme fraiche and serve over biscuits.
For the biscuits
- Bake the biscuits per package instructions.
Nutrition
Nutritional values are approximate.
