But I also prefer it because the gravy is just dang darn ding dadgum good: Chock full of sausage wonderfulness and an amazing texture and heartiness.Įither way you make it, just keep in mind that biscuits and gravy should be eaten only once every nineteen years or so. I like it partly because it’s easy: You just crumble and cook the sausage, then make the gravy right on top of it. The gravy I made Saturday, however, was true sausage gravy, which I prefer to the regular kind. Bake at 350F until golden and heated through, about 20 minutes. Next, drop chunks of the biscuit dough all over the browned sausage in the skillet. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste. In a bowl, mix together the dry ingredients for the biscuit dough, then pour in the whole milk (or buttermilk). After a minute or two, gravy should start to thicken. That’s how I frequently make biscuits and gravy around here. As the meat cooks, be sure to break apart into smaller pieces. In that tutorial, I fried sausage patties and removed them from the skillet before making the gravy and serving the two components separately. I posted a biscuits and gravy recipe in the very, very early days of this website-back when I thought it was advisable to get so close to the food with my camera that sometimes you couldn’t tell what the food was. Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last dirty dish in the mountain of dishes I’d left piled in the sink when I left the house Saturday morning, I decided to make biscuits and sausage gravy. Spoon sausage gravy over warm biscuits and serve immediately!
If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.Ĭook the gravy, stirring frequently, until it thickens.
Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Brown the sausage over medium-high heat until no longer pink. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. (Optional: Brush with melted butter when biscuits first come out of the oven.) Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.ĭrop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown.
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