Biscuits and Sausage Gravy

Biscuits and Sausage Gravy. All Reviews for Easy Sausage Gravy and Biscuits. 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.

Handed down in my family for over a hundred years. Bacon Grease Bob Evans sausage Self rising flour Milk Salt. Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network. You can cook Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Biscuits and Sausage Gravy

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

Biscuits and sausage gravy became a distinguished dish after the American Revolutionary War during which there was a shortage of food and money. Since the recipe required very basic and budget-friendly ingredients, it became a regular breakfast dish in the South. Vegetarian sausage has a firmer texture than pork sausage. Crumbling it helps distribute it evenly throughout the gravy.

Biscuits and Sausage Gravy instructions

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. .

Full disclosure: I'm not vegetarian, so if I'm making biscuits and gravy, I'm gonna make biscuits and gravy. To make a delicious (yet still low-cal) meat version, use reduced-fat. 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! Sausage gravy is classically seasoned very heavily with black pepper.

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