Recipe: Appetizing Biscuits and Sausage Gravy

Cook, Eat and Repeat.

Biscuits and Sausage Gravy. This is a great basic Sausage and Gravy! It is a family staple now. Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Biscuits and Sausage Gravy Spoon sausage gravy over warm biscuits and serve immediately! Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last. Biscuits and Sausage Gravy - flaky, buttery and fluffy buttermilk biscuits smothered in creamy and spicy sausage gravy made with sausage, a roux, milk and a dash of creole seasoning. To cook Biscuits and Sausage Gravy you need 13 ingredients and just 12 steps. Here is how you achieve that.

Ingredients

  1. It's of TSBP Flour (for gravy).
  2. It's of Butter (for gravy).
  3. You need of breakfast sausage (for gravy).
  4. It's of ground dried sage (for gravy).
  5. You need of Salt and fresh ground pepper, to taste (for gravy).
  6. You need of Flour.
  7. Prepare of baking powder.
  8. Prepare of sugar.
  9. It's of salt.
  10. You need of Tartaric Acid.
  11. Prepare of cold butter.
  12. Prepare of shortening.
  13. You need of Milk.

A good old Southern breakfast favorite! You probably know by now that I'm a bread and biscuits head! Biscuits and gravy can be broken down into two essential components: the fluffy, warm buttermilk biscuits, sliced down the middle, and the thick, salty gravy. Biscuits and sausage gravy became a distinguished dish after the American Revolutionary War during which there was a shortage of food and money.

Biscuits and Sausage Gravy directions

  1. Put butter and shortening in the freezer for about 30 minutes (no longer). Brown sausage in a medium-sized sauce pan on the stove. Once browned, remove pan from heat, remove the sausage from the pan but leave the rendered fat behind..
  2. Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
  3. Cut cold butter and shortening into small cubes..
  4. Add to flour mixture and cut fats into flour. Mixture should now look mealy..
  5. Add milk to flour mixture. Stir lightly to loosely combine. Pour dough out onto clean, floured surface. Mash together and begin to roll dough with a rolling pin..
  6. Roll dough to about a half inch thick. Fold dough in thirds. Roll out flat again and again fold in thirds. Do this 4-5 times (don't worry about over-working the dough). Dough should end up being about half to one inch thick..
  7. Cut rounds with a biscuit cutter (or use the top of a large martini shaker like I do. :) ). Place on a baking sheet. Biscuits should be touching. Bake for 12 minutes..
  8. While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
  9. Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
  10. Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
  11. Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
  12. .

Since the recipe required very basic and budget-friendly ingredients, it became a regular breakfast dish in the South. Hence the popular combo, Sausage Gravy and Biscuits, or simply Biscuits and Gravy. We provide a recipe for homemade biscuits in the recipe card below. In addition to biscuits this sausage gravy is also fabulous served with hash browns, toast, cornbread, waffles, grits and mashed potatoes. Biscuits with sausage gravy is one of my favorite meals to make for breakfast.