Easiest Way to Cook Tasty Biscuits and Sausage Gravy

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Cook over medium-high heat until browned and no longer pink, stirring frequently. Traditional Biscuits and Gravy is a Southern breakfast dish that consists of soft dough biscuits smothered in a rich, creamy gravy. The gravy is made from the drippings of pork sausage, along with flour, milk, and the bits of cooked sausage. You can cook Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Biscuits and Sausage Gravy

1. It's of TSBP Flour (for gravy).
2. You need of Butter (for gravy).
3. You need of breakfast sausage (for gravy).
4. You need of ground dried sage (for gravy).
5. It's of Salt and fresh ground pepper, to taste (for gravy).
6. It's of Flour.
7. You need of baking powder.
8. You need of sugar.
9. You need of salt.
10. You need of Tartaric Acid.
11. It's of cold butter.
12. Prepare of shortening.
13. You need of Milk.

How to make Biscuits and Gravy from Scratch: In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. For gravy: In a large skillet, melt butter over medium-high heat.

Biscuits and Sausage Gravy step by step

1. 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..
2. Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
3. Cut cold butter and shortening into small cubes..
4. Add to flour mixture and cut fats into flour. Mixture should now look mealy..
5. 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..
6. 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..
7. 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..
8. While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
9. Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
10. Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
11. Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
12. .

Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. Biscuits and Sausage gravy is a classic staple breakfast dish in the Midwest and South.