Sunday, October 4, 2015

Biscuits and Sausage Gravy

Ok, I didn't use to like biscuits and gravy.... but my hubby loves them. I don't make this for breakfast very often since I've been trying to eat healthier, but sometimes, on a chilly October morning, you just need to make a batch.
This recipe for the biscuits is from here , from Farmhouse Rules that comes on the Food network. I had an epiphany while making the biscuits, it says to cut the butter into small cubes then cut into the flour, but I thought, why not just grate the butter into the flour!! I hate trying to cut those small cubes into the flour! It worked! when I was about halfway through the cube I dusted the grated butter with some of the flour other wise it would become one big lump of grated butter. Worked awesomely and made fluffy biscuits. I dare you to try it. The sausage and gravy is just one of my own recipes, it's generally how you make a white gravy after frying bacon, pork chops, and in this case sausage.

Biscuits and Sausage Gravy
For the Biscuits
2 -1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons ground black pepper
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
8 tablespoons butter (1 cube)
1 to 1 1/4 cups buttermilk, plus more for brushing
Kosher salt
Ground black pepper to sprinkle on biscuits


Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.

In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Grate the butter into the flour and then mix with your fingers until combined. Stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.

Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the Kosher salt and ground black pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 15-20 minutes.

For the Gravy:
1 pound Jimmy Dean sausage
2 Tablespoons butter
1/4 cup flour
2 cups milk,  and maybe just a little more
Dash or two of Frank's hot sauce
Salt and pepper to taste

Cook sausage in a large skillet until browned and crumbly. Remove from the pan with a slotted spoon onto a plate lined with a paper towel.
Keep the drippings from the sausage in the skillet, if it looks like less than a 1/4 cup add a tablespoon of butter or more as needed to make about 1/4 cup of grease. Heat skillet to medium high and add the 1/4 cup of flour. Stir with a whisk and cook and stir the flour for a minute or two. Then, slowly add the 2 cups of milk while whisking into the flour mixture so you don't get lumps. Keep whisking slowly over medium high heat while this gravy mixture comes to a boil. This should thicken.... This process usually takes 3 or 4 minutes. If the gravy becomes too thick add a little more milk. Next, add the dash or two of hot sauce and sprinkle with salt and pepper, taste and add more salt and pepper if necessary. Add the sausage back into the pan and stir to combine. Cut biscuits in half and spoon gravy over the biscuits as individuals desire. Enjoy!!!

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