Hey Marg, Biscuit & Gravy Recipe

[LarryEA]

Southern Style Biscuits

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 4 tablespoons butter  or shortening
• 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

 

Southern Sausage Gravy

Serves 8

1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, for serving

Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits

 

Edited December 21, 2014 by LarryEA

[LarryEA]

It has to be 'Breakfast saussage.  I just thought that maybe you don't have breakfast sausage there.

You could just make gravy but it's the sausage that adds the flavor.

So, just incase....

Homemade Breakfast Sausage

• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried rubbed sage
• 1 teaspoon light or dark brown sugar
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes, optional

[wombatie]

Thanks Larry, will give them ago over the holidays.

 

Marg 

[ike]

that was good. Love sausage gravy and bisques.

[amazingkevin]

Bring it on! A double order and 6 scrambled put's a smile on my face!

Edited December 22, 2014 by amazingkevin