Homemade biscuits and gravy so you don’t have to buy it at the grocery store #recipe #prepper

And that’s homemade biscuits and gravy. Let’s make some gravy for our biscuits. First up, we got the pork sausage in the house. This is actually free to me because I do enter some cooking contests here and my chili always wins and I won almost 200 lb of free pork sausage. But if you find sausage, you can buy any pork sausage you want at the grocery store. When you find it on sale, throw it in your freezer. It’s good for a long time. But let’s make this old pour versus new pore, guys. First, we’re going to just take the sausage and we’re going to put it in a stainless steel skillet. We’re just going to brown it up. See, we’re just going to brown it. It’s not rocket science, you guys. Just brown the sausage. I’m going to do a little food for thought while I’m browning my sausage. Okay. Buying your pig from a farmer is cheaper than buying it from a grocery store. You’re paying per pound for no matter what cuts you’re choosing to get. Support your local farmers. That’s a big deal to me and that’s what I do. We are almost there. I’m going to use the homemade butter, the one that I made for literally free because I already had that ingredient in my fridge and no food waste. All right, we’re going to take our butter. We’re going to throw it in. Now, we’re going to melt it down. We’re going to add some flour. Y’all don’t realize how much I love you guys because I measure with my heart and I’m like actually doing measurements for you guys. We’re just going to melt that butter down. All right, we’re going to throw in our flour. I did 1/3 cup. I’m going to add just a little bit more. You want to turn your heat down to like a medium low right now. We want to get that butter scraped off with all the fat in it. Okay, I lied. It’s going to be 2/3 cup of flour because it just wasn’t looking fully right. And now we’re going to add in our milk. And for those of you that say I yell at the camera, I am going to yell. I don’t measure. I measure with my heart. So, I’m doing this for you. So, now we got to add I added enough milk so that it looks like this. And yes, I know I don’t say the word milk, right? Because it’s an accent. I say milk. It’s a Utah thing, guys. All right, now that we’re heating it up, we’re noticing it’s starting to thicken up. We’re gonna throw in some salt, some kosher salt. We’re just going to add that in there. If you don’t want salt in your food, don’t add salt in. As this continues to heat to a boil, we’re going to add now our ground black pepper. And we’re just going to continue to stir it in. Look at that gravy, you guys. You don’t want to buy that from a package at the store. We’re going to turn our heat down to a low and then we’re going to remove it from the heat in just a moment.