I had never had Biscuits and Sausage Gravy until a few years ago. My son had gone to Disneyland with his school band and had some on one of their meal stops. He couldn’t stop talking about this so I decided to look up a recipe and make it for him at home. Everyone here at home enjoyed it.
Since the biscuit dough doesn’t use yeast I was actually able to roll it out.
These biscuits look so pretty when they puff up!
Put the Biscuits and Sausage Gravy and it is a match made in heaven!
Makes my mouth water!
Basic Biscuits and Easy Sausage Gravy
Biscuits-makes 8-1 2 biscuits
2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3/4 cup milk
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
1 1 lb. package pork sausage
- 1/4 cup flour
- 2 1/2 cups milk
- Salt and ground black pepper to taste
- Cook sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
I added about 1 tablespoon of dried sage to my gravy mixture to give it a little punch. I don’t know if this is supposed to be strictly a breakfast meal but I have also served it for lunch and dinner.
Recipe source Allrecipes