Biscuits and Sausage Gravy
User Reviews
5
Biscuits and Sausage Gravy
Description
The biscuits are made by mixing flour with baking powder, sugar, salt, and baking soda, then cutting cold butter into the mixture before stirring in buttermilk. Dough is scooped, floured lightly, and baked at a hot temperature until golden. The biscuit dough is unusually sticky, so scooping helps shape it evenly. After baking, the biscuits have a soft interior with golden crusts.
The sausage gravy is prepared by browning pork sausage in oil, then incorporating flour to make a roux. Milk is gradually added to create a creamy sauce seasoned with black pepper, salt, and optional dried herbs. The savory, peppery gravy ladled over warm biscuits creates a filling and satisfying meal.
This recipe is adapted from trusted sources, with nutrition information approximate due to brand variations.
Ingredients
Biscuits:
- 2 1/2 cups all-purpose flour divided
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons butter unsalted
- 1 1/2 cups buttermilk
- 2 tablespoons butter melted
Sausage Gravy:
- 2 teaspoons vegetable oil or extra virgin olive oil
- 16 oz pork breakfast sausage bulk
- 4 tablespoons all-purpose flour
- 3 cups milk
- dried herbs optional
- salt to taste
- black pepper to taste
Instructions
To make the biscuits:
- Preheat the oven to 500ºF. Spray a 9-inch cake pan with nonstick cooking spray.
- In a bowl, combine 2 cups of the flour, baking powder, sugar, salt and baking soda.
- Using a pastry cutter or fork, cut the butter into the flour until you have coarse crumbs. Fold in the buttermilk. Stir just until blended - the mixture will still be lumpy.
- Place the remaining 1/2 cup flour in a bowl. Using a 1/4-cup trigger-scoop ice cream scoop, scoop out a ball of the dough and place in the flour. The dough will be very sticky - not like a typical biscuit dough at all. (It is best to use a scoop so that the mixture doesn’t stick to your hands.) Toss the dough gently to coat it in the flour, then 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 450ºF and bake another 15 minute, or until golden brown.
To make the sausage gravy:
- Heat the 2 teaspoons of 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, reserving any fat. If you don’t have 3-4 tablespoons of grease left, add enough bacon grease or butter to make up the difference.
- Add the flour to the grease, and whisk, allowing the flour to brown and form a dark roux. Keep whisking as you pour in the milk. Whisk to remove any lumps. Cook until the mixture starts to thicken slightly, then stir in the cooked sausage and any additional herbs.
- Simmer until it is thickened to your liking.
- Serve the gravy over split biscuits.
Notes
- Using an ice cream scoop helps manage sticky biscuit dough evenly.
- Biscuit recipe is from Cooks Illustrated; sausage gravy from Nook and Pantry.
- Nutrition info is an estimate and varies by ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 544kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 71mg | 24% |
| Sodium | 1037mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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