Biscuits and Sausage Gravy

7 Apr

I have a thing with dishes that consist of soggy bread.  I’m appreciating more textures as I mature but I just never liked biscuits and gravy…until I tasted Derek’s mom’s version.  Now I’ll eat them elsewhere but hers are still my favorite (and no, I’m not just kissing up to my mother-in-law).  She (and I) usually make them with Pillsbury Grands biscuits because a) it’s easier and b) most of us actually prefer them.  Occasionally, though, I will have all of the ingredients EXCEPT the refrigerated biscuits on hand so needed a good biscuit recipe to fall back on.  These really are almost as easy as the tube biscuits and are pretty good as far as homemade biscuits go.

Ingredients

For Biscuits:

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3 -4 tablespoons shortening
  • 2/3-3/4 cup milk

For Gravy:

  • 1 lb. tube breakfast sausage, I generally use Farmland because it’s good and cheap (dependent upon who I’m cooking for, I often use HOT breakfast sausage)
  • 1/2 to 1 can chicken broth
  • 1-2 cups milk
  • 1/2 cup or more flour
  • salt and freshly grated pepper, to taste

In a deep skillet or small pot, cook sausage over low heat and crumble well, retaining juices.  While sausage is browning, prepare biscuits.

Sift flour with baking powder and salt.  Cut in shortening till mixture resembles coarse crumbs.  Add milk all at once and mix till mixture follows fork around bowl.  Turn out on lightly floured board.  Knead gently for about 1/2 minute.  Roll or pat 1/2 inch thick.  Flour rim of glass or biscuit cutter and cut out biscuits.  Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.

While biscuits are baking, sprinkle the browned sausage with flour until juices are absorbed.  Add chicken broth and milk.  Bring to a low boil and heat until desired amount and consistency is reached.  Serve over warm biscuits.

Gravy recipe by my mom-in-law, Cathy Knorr

Biscuit recipe by food.com

Photos by me, My Little Food Spot

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