In every southern kitchen, every family has their own way of making biscuits and gravy. This recipe for biscuits and sausage gravy is my favorite way of making it and it turns out delicious every single time. The biscuits are nice and fluffy and the gravy is so good topped on the biscuits.
No matter how you make them I know that every family’s way of making them is delicious. So let me share with you how I make mine. I will break it down into 2 sections: the biscuits and the gravy so you are not bombarded with so much stuff. It is very easy to make so let’s get started.
2 1/2 C. All-purpose flour
1 Tbsp Baking powder
1/4 Tsp Baking soda
1 Tsp salt
1/4 C. Powdered Milk
1/4 C. Of either ( Crisco, butter, or half of each)
1 1/4 C. Buttermilk ( more if needed)
Extra flour for dusting on the counter
1/4 C. melted and cooled butter
- Preheat your oven to 425*. In a bowl combine the flour, baking powder, baking soda, salt, and powdered milk. Mix well.
- Add the Crisco ( or butter) and use either a pastry cutter or fork and work the Crisco into the flour until the mixture looks slightly crumbly.
- Slowly pour in the buttermilk while stirring with a wooden spoon or spatula. Mix until just combined. If there is a slight amount of flour on the bottom of the bowl it is alright. It will get mixed in soon.
- Lightly flour your countertop and turn the dough out. Gather the dough into itself and pat it out. Taking one end of the dough fold it onto itself. Do this about 5 to 6 times. After the final fold ( this creates layers in the biscuits) Pat out to about 1/2 of an inch thick.
- Take your biscuit cutter or a glass and press straight down into the dough. Do not twist the cutter as this will seal the edges and you will not get a good biscuit rise.
- Place the biscuits on either a buttered cast iron pan, a sheet tray (lined with parchment and butter), or a buttered baking dish. You can keep them separated or you can leave a 1/4-inch border between the biscuits so they touch when baking.
- Once the biscuits are placed in the dish brush over some of the melted butter. Bake for 20 to 25 minutes or until golden brown on top and cooked through.
- Remove and brush the top with extra melted butter so they are nice and flavorful. Remove them to a serving dish and serve.
SAUSAGE GRAVY INGREDIENTS:
1/2 Lb. Country-style sausage. ( I use jimmy dean, regular)
2 Tbsp. Flour
( 1 to 2 Tbsp of neutral oil only if needed)
2 C. milk ( more if needed)
SAUSAGE GRAVY DIRECTIONS:
- In a large skillet add the sausage and break it apart with a wooden spoon. Cook until completely cooked through. This should take about 5 to 8 minutes.
- If your sausage does not produce a lot of oil, add 1 to 2 tbsp of neutral oil.
- Add in the salt and pepper. Stir. (add as much as you like)
- Add the flour and stir to mix. Cook for about 2 minutes.
- While stirring or whisking, slowly add in the milk a little at a time until the gravy is nice and thickened. It should be slightly runny as it will thicken as it cools as well. So you do not want it to be too thick before removing it from the heat.
- Once the gravy is as thick as you want it, remove it to a bowl or dish and serve. Check the seasoning before serving and add more salt and pepper if needed.
- If you do not want to add the sausage leave it out. Add the oil and follow directions 3-6.
- To make the sausage gravy biscuits, all you have to do is split the biscuits in half on your plate and top them with as much sausage gravy as you want. Enjoy!
3 thoughts on “Biscuits And Sausage Gravy”
This is also a midwestern staple, growing up it was a favorite along with some kind of potato. Still a favorite but not as often. I make my gravy similiar to yours but usually use the stores brrakfast sausage they make. Looks delicious!
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That’s awesome! We typically would do breakfast skillet potatoes “fried potatoes” with some sort of egg, like fried/scrambled eggs, or an omelet with a side of grits. And yeah, you can use whatever kind of breakfast sausage you like. Sometimes I spice it up and use chorizo. Thank you for sharing how to prefer to make it. I bet it is delicious as well. I love seeing how people have different takes on such classic foods no matter where you are in the states.
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