Prep 1 hr
Cook 0 mins
Before moving to Florida, I had never even heard of "Biscuits & Sausage Gravy". This is a recipe of a dear friend's late grandmother, a true Southern lady. For some reason, the guys really go crazy for this dish. Add eggs, cooked your favorite way, and you have a real country-style breakfast. If you don't have time or feel like making the biscuits, Pillsbury's Grands Buttermilk Biscuits are very good.
- 4 tablespoons shortening
- 3 cups self-rising flour
- 1 1⁄2 cups milk
- 1 lb seasoned bulk breakfast sausage (I like Jimmy Dean's)
- 1 -2 tablespoon sausage drippings
- 5 tablespoons sifted all-purpose flour
- 4 cups milk
- 1 -2 dash Worcestershire sauce
- 1⁄2 teaspoon fresh ground pepper
- DIRECTIONS FOR BISCUITS: Preheat oven to 450 degrees.
- Cut shortening into flour until small dough pieces form and all flour mixture is blended. Slowly stir in milk and blend thoroughly. Form into large ball. Turn out onto lightly floured surface and knead a few turns (do NOT overknead). Form 8 to 10 individual biscuits in cup of hands; place in a greased 10-inch pie plate. Bake 12 to 15 minutes, until golden brown.
- DIRECTIONS FOR SAUSAGE GRAVY: Brown broken-up sausage in a large skillet. Drain off excess grease, leaving 1 to 2 tablespoons. Sprinkle flour over sausage and stir until flour disappears. Slowly add milk, stirring constantly. Add a dash or 2 of Worcestershire sauce and ground pepper; simmer for 20 minutes, stirring occasionally.
- Serve sausage gravy over biscuits.
Great recipe! I used Jimmy Dean Sage sausage for this and it was perfect. I didn't use the biscuit recipe (no self-rising flour) but made my own buttermilk biscuits. We enjoyed a wonderful breakfast with scrambled eggs on the side. Will definitely make again. Thanks for sharing. Made for My 3 Chefs 2012.