Recipe: Yummy Biscuits and Sausage Gravy

Delicious, Recipes and Biskuit.

Biscuits and Sausage Gravy. This is a great basic Sausage and Gravy! It is a family staple now. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served.

Biscuits and Sausage Gravy Sausage gravy is the "gravy" part of the classic Southern breakfast dish Biscuits and Gravy. Unlike the gravy you'd see on a Thanksgiving table, this sauce is lighter in color and much thicker. Sausage fat takes the place of turkey drippings, and the sauce is intended to be super-thick, so there's no need. You can have Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you achieve it.

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

The BEST Biscuits and Gravy recipe including an easy, southern-style sausage gravy with flaky homemade biscuits. One of our favorite breakfast recipes of all time! Spoon sausage gravy over warm biscuits and serve immediately! Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing TO SERVE.

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. .

Now, serving biscuits and gravy is a very personal thing. You can stack one biscuit on top of the other… And grab a nice, hot. Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in either sawmill or meat gravy. You'll find biscuits and gravy on any good Southern breakfast menu.