Recipe: Delicious Biscuits and Sausage Gravy

Biscuits and Sausage Gravy. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly.

The gravy is made from the drippings of pork sausage, along with flour, milk, and the bits of cooked sausage. How to make Biscuits and Gravy from Scratch: 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. Hearty buttermilk biscuits topped with creamy, spicy sausage gravy are a Southern breakfast tradition. You can cook Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Biscuits and Sausage Gravy

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

While this gravy might not look appealing to the uninitiated, its spicy, meaty flavor quickly converts the hungry. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.

Biscuits and Sausage Gravy step by step

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. .

Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. SAUSAGE GRAVY With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Biscuits and Sausage gravy is a classic staple breakfast dish in the Midwest and South.