A Southern Classic

[Timmah!]

Biscuits 

Pound of sausage (Tennessee Pride Hot, this time)

Couple tablespoons of butter 

~1/3 cup flour

3 cups milk

Seasoning 

Brown sausage, add butter & stir for a couple minutes, add flour & stir for a few minutes until browned & bubbly, slowly add milk while continuously stirring--about 5 minutes.

Add salt, pepper etc...start with a pinch of each.

Edited Saturday at 03:32 PM by Timmah!

[KaptCrunch]

very mouth wastering 

[TBB]

Food looks great as always  -  but when you said Southern Classic I thought you were going to post nudes of @BUDMAN 's old girlfriends 

Edited Saturday at 11:27 PM by TBB

[WldPenguin]

Looks yummy!  I make mine with cornstarch instead of flour  

[Timmah!]

6 hours ago, WldPenguin said:

Looks yummy!  I make mine with cornstarch instead of flour  

Yes, I recall you mentioning this in one our conversations a few years ago. (=

I just find the flavor richer with flour in this instance.

Texture seems more pleasing to me, also. 

[Majbasil]

Honestly, when I saw your title of this, I went to HOT BROWN, convinced that was what you were going to be showing... I lived in Lexington, KY for college, and we went to Columbia Steakhouse all the time.  The Hot Brown is what we college kids wanted mostly lol.  Never made it myself, but we have a smoker, I should smoke up some turkey and make this for everyone who has no idea what a Hot Brown is here in silly Knoxville.  https://en.wikipedia.org/wiki/Hot_Brown   OH, I just realized I have not had anything to eat today... no wonder.  I am hungry.

Columbia Steak House in Lexington, KY is known for its famous "Hot Brown" and the "Nighthawk" special. It's also considered the oldest restaurant in Central Kentucky, opening in 1948. The restaurant offers a variety of traditional menu items, including steaks, chicken, and seafood, along with their signature dishes. 

 

More Details:

• Hot Brown:

  A classic Kentucky dish consisting of white bread layered with sliced turkey, ham, a creamy cheese sauce, tomato slices, and bacon.
• Nighthawk Special:

  A popular dish featuring an 8-ounce tenderloin smothered in garlic butter, a baked potato, a Diego salad, and homemade rolls with honey butter.
• Other Specialties:

  Columbia Steak House also offers crispy Fried Banana Peppers, Lamb Fries, and the Diego salad with garlic and celery seasoning.
• Location:

  The restaurant has two locations in Lexington: 201 N Limestone and 2750 Richmond Rd.
• History:

  Columbia Steak House has been serving customers since 1948, making it a long-standing institution in Lexington. 

[WldPenguin]

8 hours ago, Timmah! said:

Yes, I recall you mentioning this in one our conversations a few years ago. (=

I just find the flavor richer with flour in this instance.

Texture seems more pleasing to me, also. 

Maybe I'll try flour once to see.....I currently don't use butter, so that might be an interesting addition as well. 

[Smeggie]

One of my all time favorite breakfasts.

Although I prefer Johnsonville sausage, I would devour your fixin's.

I agree, I prefer flour to corn starch.  

[Timmah!]

3 minutes ago, WldPenguin said:

Maybe I'll try flour once to see.....I currently don't use butter, so that might be an interesting addition as well. 

Adding more fat with butter may seem counterintuitive, but even if you drain some of the sausage fat first, the butter adds a unique richness.

And of course, the flour has to cook long enough to brown & lose its flour taste & contribute its own depth as it absorbs the pork & butter. 

The ratios I give is a good starting point. 

Post what you think, when you make it.

[WldPenguin]

12 minutes ago, Smeggie said:

I agree, I prefer flour to corn starch.  

Smeggie, if you ever get your butt to an XI Fest, you'd get to experience my Saturday morning breakfast

[Smeggie]

Just now, WldPenguin said:

Smeggie, if you ever get your butt to an XI Fest, you'd get to experience my Saturday morning breakfast

I know!  Should be a good one this year, too!!