Since we are all quarantined, @maroman87 (Marisa), @tussle_ducker (Zach), and @marylharris (Mary) cooked together for Dinner Thymes Two (Three 😊)! We made a family favorite, Sausage Gravy and Biscuits. We have had this a lot over the years. Grammy shared the recipe for the gravy 30 years ago and it’s been a staple ever since. However, we usually made it with store bought biscuits, which of course you can do. But, in the last few years we baked homemade biscuits instead. Randy, helpful brother-in-law and marvelous all around uncle provided this recipe to us that his mother handed down. His recipe calls for 2 cups self rising flour, 3 Tbls. cold butter, 3 Tbls shortening, and 1 cup buttermilk. Since we couldn’t make a special trip to the market, we had to make some substitutions. Lucky for us, we did this fairly easily and the biscuits came out delicious. Instead of self rising flour, we used 2 cups flour, 1 Tbls. baking powder, 1/4 tsp baking soda, and 1 tsp salt. We didn’t have shortening so we just added three more Tbls of butter. And, none of us had buttermilk so we made our own by adding 1 Tbls lemon juice or vinegar to 1 cup of milk. It’s pretty amazing that when we need to we can make things work. It was wonderful cooking together and enjoying our meal together even though we are far apart. This breakfast for dinner meal is one of our favs and I hope it becomes one of yours. Give our Sausage Gravy and Biscuits a try for breakfast or anytime and let us know what you think.Â
Sausage Gravy and Biscuits
Equipment
- sheet pans
- whisk
- skillet
Ingredients
- 2 cups flour
- 1 Tbls baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 6 Tbls butter cold
- 1 cup milk
- 1 Tbls lemon juice or white vinegar
- 1 Tbls. butter for top of baked biscuits
- 1 lb breakfast sausage
- 1/4 cup butter
- 1/3 cup flour
- 3 1/4 cup milk
- 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 degrees. In a large bowl mix flour, baking powder, baking soda and salt.
- Cube the butter into small cubes. Work into flour mixture with two forks or a pastry cutter until it looks like coarse meal. Add the lemon juice or white vinegar to the cold milk then pour into mixture. Mix with a wooden spoon lightly. Turn onto a lightly floured surface and fold four or five times. This is a sticky dough. Pad to 1 inch thickness and cut with 2 1/2 inch biscuit cutter. Makes 8 to 10 biscuits. Put onto baking sheet. Bake for 10 to 12 minutes. Using the 1 Tbls of butter left, rub on top of hot biscuits. Set aside.
- In a large skillet, over medium heat, fry sausage until browned. Remove sausage from pan with a slotted spoon, leaving fat in pan. Place on a dish covered with a paper towel to drain and set aside. In skillet melt butter and then add flour and whisk for a minute or so until the flour and butter are blended. Add milk slowly and continue whisking. Once blended, add salt, pepper and Italian seasoning. Bring to a simmer and lower heat. Once thickened, add sausage back in and heat through.
- To serve, cut biscuit in half and place on plate. Spoon sausage gravy over.
Video
Notes
Nutrition
