Biscuits with Sausage Gravy

Biscuits with Sausage Gravy is a side dish that serves 12. One portion of this dish contains around 11g of protein, 21g of fat, and a total of 320 calories. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. This recipe is liked by 1573 foodies and cooks. It is brought to you by Brown Eyed Baker. If you have whole milk, cake flour, granulated sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 39%. Try Southern Biscuits and Sawmill Gravy (Sausage Gravy), Sausage Gravy for Biscuits and Gravy, and Sausage Gravy and Biscuits for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet). 2. Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.3. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet.6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.7. Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.8. Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.9. Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.

 

Step by step:

1. Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).

2. Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade.

3. Whisk together or process with six pulses.

4. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.

5. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.

6. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle.

7. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps.

8. Place the biscuits on the prepared baking sheet.

9. Bake until the biscuit tops are light brown, 10 to 12 minutes.

10. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.

11. Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.

12. Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it.

13. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.

14. Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.

Nutrition Information:

covered percent of daily need