Biscuits and Sausage Gravy. Bake biscuits according to package directions. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. This is an old Southern biscuits and gravy recipe that I've adapted.
Unlike the gravy you'd see on a Thanksgiving table, this sauce is lighter in color and much thicker. Sausage fat takes the place of turkey drippings, and the sauce is intended to be super-thick, so there's no need. Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. You can have Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Biscuits and Sausage Gravy
- It’s 1 of TSBP Flour (for gravy).
- You need 1 tbsp of Butter (for gravy).
- You need 1/4 lb of breakfast sausage (for gravy).
- You need 1/4 tsp of ground dried sage (for gravy).
- It’s 1 of Salt and fresh ground pepper, to taste (for gravy).
- You need 3 cup of Flour.
- You need 4 tsp of baking powder.
- You need 1 tbsp of sugar.
- You need 1 tsp of salt.
- You need 3/4 of Tartaric Acid.
- Prepare 1/2 cup of cold butter.
- Prepare 1/4 cup of shortening.
- Prepare 1 cup of Milk.
The dish consists of soft dough biscuits covered in either sawmill or meat gravy, made from the drippings of cooked pork sausage, white flour, milk, and often (but not always) bits of sausage, bacon. 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! You'll find biscuits and gravy on any good Southern breakfast menu.
Biscuits and Sausage Gravy step by step
- 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..
- Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
- Cut cold butter and shortening into small cubes..
- Add to flour mixture and cut fats into flour. Mixture should now look mealy..
- 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..
- 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..
- 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..
- While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
- Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
- Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
- Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
It's hard to tell exactly when people started putting sausage gravy (also called sawmill gravy) on their biscuits, but it was a combination that made sense, since the ingredients were readily available and inexpensive. The Wolfe Pit makes country sausage gravy and Biscuits. Biscuits and Gravy are a classic southern breakfast made with sausage gravy and spooned over light and fluffy buttermilk biscuits. It's basically a serving of heaven on bread, which is probably why it's so popular. This is the PERFECT recipe to make with leftovers the night after you serve biscuits for.