Dymple's Bisquits and Gravy

2 packages Pillsbury bisquits coutry style
1 can Campbell's Beef Consomme'
1 package Buddig Original Beef (sandwich slices)
3 tbsp Butter, salted
1/4 cup Flour
black pepper, to taste
1 1/4 cup 1% Milk

I like to serve this with a fried egg on the side.

Cook bisquits according to package directions. They are best when just barely browning around the edges. Chop the beef into small squares to add to the gravy later. While the bisquits are baking make a rue from the butter and flour in a large non-stick frying pan. This is done by frying the flour in the butter until it starts to turn light brown. I use low to medium heat. Once it it lightly brown, add in the entire can of consumme' while using a whisk to break up the lumps. Once it is smooth add in the milk, a little at a time, to thicken as it goes. You may not need all the milk, or may need to add a little more (or water if you prefer) to get the gravy consistency right. I like mine a little on the thin side. Lastly, add the chopped up beef and pepper to taste. Once the bisquits are done, break them in half and pour gravy over the top.

Serving Size: makes 6 servings of 3.5 whole bisquits with gravy