Biscuits and Sausage Gravy. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted.
Like most traditional renditions, this recipe uses pork sausage to add flavor and texture to the gravy, but you can substitute with any kind of ground sausage, from chicken to turkey. How to make biscuits and gravy: Start with your favorite creamy breakfast gravy. Obviously this sausage gravy recipe is my favorite, but I've also made Country Bacon Gravy, Country Mushroom Gravy if you need a meatless version, and Gluten Free Sausage Gravy.; Keep the gravy warm over very low heat until you're read to serve. You can cook Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Biscuits and Sausage Gravy
- Prepare 1 of TSBP Flour (for gravy).
- You need 1 tbsp of Butter (for gravy).
- Prepare 1/4 lb of breakfast sausage (for gravy).
- It’s 1/4 tsp of ground dried sage (for gravy).
- Prepare 1 of Salt and fresh ground pepper, to taste (for gravy).
- It’s 3 cup of Flour.
- It’s 4 tsp of baking powder.
- Prepare 1 tbsp of sugar.
- Prepare 1 tsp of salt.
- You need 3/4 of Tartaric Acid.
- It’s 1/2 cup of cold butter.
- It’s 1/4 cup of shortening.
- It’s 1 cup of Milk.
Drop Biscuits and Sausage Gravy Delectable textured drop biscuits and a beautiful sausage gravy to go over the top. Slice cooked biscuits in half crosswise and keep warm. Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in either sawmill or meat gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
Biscuits and Sausage Gravy step by step
- 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..
- Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
- Cut cold butter and shortening into small cubes..
- Add to flour mixture and cut fats into flour. Mixture should now look mealy..
- 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..
- 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..
- 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..
- While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
- Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
- Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
- Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
- .
The gravy is often flavored with black pepper Return sausage/onion mixture back to skillet. Over medium/low heat, gradually add flour. Turn to coat sausage and cook until golden (approx). Cook until gravy reaches desired thickness (stirring frequently). Cook biscuits according to package directions.
