Biscuits and Sausage Gravy

Biscuits and Sausage Gravy might be a good recipe to expand your main course repertoire. This recipe serves 6 and costs $1.05 per serving. One portion of this dish contains roughly 22g of protein, 37g of fat, and a total of 618 calories. Head to the store and pick up bacon fat, sugar, unsalted butter, and a few other things to make it today. This recipe is liked by 2961 foodies and cooks. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a good spoonacular score of 71%. Try Southern Biscuits and Sawmill Gravy (Sausage Gravy), Sausage Gravy for Biscuits and Gravy, and Sausage Gravy and Biscuits for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 500F. Spray a 9-inch cake pan with nonstick cooking spray.In a bowl, combine the flour, baking powder, sugar, salt and baking soda. Using a pastry cutter or fork, cut in the butter until you have coarse crumbs. Fold in the buttermilk. Stir just until blended - the mixture will still be lumpy.Line a small plate or bowl with flour. Use a 1/4 cup measuring cup or an ice cream scoop to scoop out the dough and put on the plate of flour. Roll the dough in the flour to coat. (Note - the "dough" will be very sticky and wet - not like a typical biscuit dough. It is best to use a scoop so that the mixture won't stick to your hands.) Place the dough balls in the prepared pan - 9 balls around the outside and 3 balls in the center. Brush the tops of the balls with the melted butter.Bake in the preheated oven for 5 minutes then lower the temperature to 450 and bake another 15 minutes, or until golden brown.Heat the 2 teaspoons of vegetable oil in a heavy duty skillet or cast iron skillet . Add the sausage and cook until cooked through, breaking up the sausage as it cooks. Remove the sausage and drain, reserving the fat. Return 3 to 4 tablespoons of the fat to the pan. (If you don't have enough grease, add more bacon grease or butter to make up for the difference.) Add the flour and whisk, allowing the flour to brown and form a dark roux. Keep whisking and pour in the milk. Whisk out the lumps. Return the sausage to the skillet and add in any herbs you'd like. Simmer the gravy until it thickens. Serve the gravy over split biscuits.--------------Biscuit recipe from Cooks Illustrated via Nook and PantrySausage gravy recipe from Nook and Pantry

 

Step by step:

1. Preheat the oven to 500F. Spray a 9-inch cake pan with nonstick cooking spray.In a bowl, combine the flour, baking powder, sugar, salt and baking soda. Using a pastry cutter or fork, cut in the butter until you have coarse crumbs. Fold in the buttermilk. Stir just until blended - the mixture will still be lumpy.Line a small plate or bowl with flour. Use a 1/4 cup measuring cup or an ice cream scoop to scoop out the dough and put on the plate of flour.

2. Roll the dough in the flour to coat. (Note - the "dough" will be very sticky and wet - not like a typical biscuit dough. It is best to use a scoop so that the mixture won't stick to your hands.)

3. Place the dough balls in the prepared pan - 9 balls around the outside and 3 balls in the center.

4. Brush the tops of the balls with the melted butter.

5. Bake in the preheated oven for 5 minutes then lower the temperature to 450 and bake another 15 minutes, or until golden brown.

6. Heat the 2 teaspoons of vegetable oil in a heavy duty skillet or cast iron skillet .

7. Add the sausage and cook until cooked through, breaking up the sausage as it cooks.

8. Remove the sausage and drain, reserving the fat. Return 3 to 4 tablespoons of the fat to the pan. (If you don't have enough grease, add more bacon grease or butter to make up for the difference.)

9. Add the flour and whisk, allowing the flour to brown and form a dark roux. Keep whisking and pour in the milk.

10. Whisk out the lumps. Return the sausage to the skillet and add in any herbs you'd like. Simmer the gravy until it thickens.

11. Serve the gravy over split biscuits.--------------Biscuit recipe from Cooks Illustrated via Nook and Pantry

12. Sausage gravy recipe from Nook and Pantry

Nutrition Information:

covered percent of daily need

 

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