Sausage Gravy and Biscuits

Submitted by Chef on the coast

"This is comfort food. For me, DH and our kids. We really enjoy this in the winter time when it is so cold outside! It's hearty enough to fill DH and the kids usually come back for more too."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 12 biscuits
• Serves: 6-8

ingredients

• Gravy

• 1⁄3 cup butter or 1/3 cup margarine
• 1⁄3 cup flour
• 3 cups milk
• 1⁄2 lb ground sausage, precooked
• salt and pepper, to taste

• Biscuits

• 2 cups flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup shortening
• 3⁄4 cup buttermilk

directions

1. Gravy:.
2. Melt butter. Add flour. Mix well until no lumps are left.
3. Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
4. Biscuits:.
5. Combine all dry ingredients. Cut in shortening. Add milk.
6. Roll out and cut into desired size.
7. Bake at 450 degrees for about 12 minutes.
8. To serve- split biscuits and top with sausage gravy.

Reviews

[Papa D 1946-2012]

I cut this recipe in half and made as written, the result was a delicious country morning breakfast. For the gravy I used condensed milk which gave this a nice thick and rich consistency. Thanks for posting, a keeper and will be made again! Made for "Down on the Farm" Photo Tag May 2012!

 

[Chef shapeweaver]

I made this recipe on 10/1/09 for the " Eggs and Dairy Event " in the Cooking Photos Forum, and also for our dinner. To start off this is how the gravy was made, the sausage was fried and removed from the pan. Then enough margarine was added to the sausage " drippin's " to equal 1/3 cup. Then the flour was added, and stirred until slightly browned. The milk was added a little at a time until it was the right thickness ( for us, about 2 1/2 c. ) was reached. Then the sausage was returned to the gravy, then the S / P was added to taste. Now on to the biscuits, all the dry ingredients were combined, and double sifted. I know that the recipe doesn't say to sift, but as with all biscuit recipes I sift ( I think it makes for a higher and lighter finished biscuit ). After adding the shortening, it was mixed into the flour with my fingers. That's just the way that my Mom taught me ;). I didn't need the full amount of buttermilk, maybe just about 1/2 cup. The biscuits turned out nice and light with a very good texture. I forgot to mention that I used a sage sausage for a bit of a " kick ". Thanks for posting and, " Keep Smiling :) "