Sausage Gravy and Biscuits
by Sue Lau | Palatable Pastime
The gravy I have been making for over 40 years. And the biscuits? NMR, but one that I happen to like from the Mennonite Community Cookbook, posted here on my blog: Buttermilk Biscuits.
This is absolutely wonderful for breakfast. Maybe the only thing that could make it better would be baked grits and bacon on the side along with hot steaming coffee. If you have never had biscuits and gravy (I know it’s hard to believe there may be anyone left who hasn’t tried it), you are in for a real treat. And those of you in the know, well, count yourselves among the blessed. I don’t know who actually put gravy over biscuits the very first time, but I would love to jump up and kiss them! I suspect it may have come out of the pre-civil war south in the USA. There are probably lots of people out there who know more than I do about that, food historians and whatnot.
I don’t claim to know the history, but I do know how to make it. And of course, I hope it becomes your new favorite recipe!
To be expeditious about breakfast, start making the biscuits first, and prepare the gravy while those bake. If your gravy gets done a little too soon and starts to get thick (gravy does that as it sits), just whisk a little warm milk into it to thin it out, but be careful there or it will be too thin!
Sausage Gravy and Biscuits
- 2 cups soft winter wheat all-purpose flour, such as White Lily
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 cup vegetable shortening
- 1 cup whole buttermilk
Method for Biscuits:
- Preheat oven to 450 degrees F.
- Sift dry ingredients together.
- Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
- Form a well in center of flour and pour buttermilk in.
- Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball. When it comes away from
- sides without sticking too bad, it’s ready. Otherwise, work in a little more flour.
- Place dough on floured surface and knead 5-6 times. Do not knead too much or dough will become tough.
- Roll or pat out to about 1/2″ thickness and cut with biscuit cutter or floured glass.
- Place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F. for 8-12 minutes or until light golden.
- Brush tops with melted butter, if desired.
- 1 pound bulk pork sausage
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- salt and black pepper to taste
- 2 cups whole organic milk
Method for Gravy:
- Brown sausage in a nonstick skillet and cook until crumbled and cooked through; drain fat, if any. You may opt- or not, to use some of the sausage drippings as part of your butter, but my sausage is very lean and not much there.
- Set cooked sausage aside and keep warm in a bowl.
- Melt the butter in the skillet and whisk in the flour to form a roux. Whisk it gently over low heat until the flour begins to brown and becomes a blond color.
- Quickly whisk in milk and continue to stir and cook until mixture comes to a boil; boil one full minute. gravy should coat the back of a spoon if it is thick enough. If it is too thin, you can rememdy by sprinkling with Wondra flour. If it is too thick, a little more milk should take care of it.
- Stir in cooked sausage and heat until the sausage is warmed back up.
- Serve sausage gravy over split biscuits.
You might also like: