Sausage Gravy & Biscuits

One of my family’s favorite recipes is gravy & biscuits.  It is super easy to make.  On a personal note, this is not my daddy’s recipe.  He can cook some mean gravy if you know what I mean.  However, I can not replicate it.  So this is for the rest of us who so need a recipe for gravy.  Do not fear the gravy.  You too can conquer it.

Buttermilk Biscuits

recipe adapted from Gold Medal Flour

2 1/2 cups self-rising flour

2 teaspoons sugar

1/2 cup butter (plus 1 tablespoon)

1 cup buttermilk (or milk)

Heat oven to 450°F.

Place flour and sugar in large bowl and stir. Cut 1/2 cup of butter into small cubes then add to flour mixture.  Cut the butter into the flour mixture using a pastry blender or fork until mixture is crumbly.  Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

Pour dough onto lightly floured surface.  Knead dough just until smooth. Do not over knead.  The mixture will not be smooth, just combined.  Roll out dough to 1/2-inch thickness. Cut with floured biscuit cutter. Place biscuits with sides touching on cookie sheet.

Bake 10 to 12 minutes or until golden brown. Butter top of the hot biscuits with remaining butter.

Sausage Gravy

1/2 lb ground pork sausage

3 tablespoons butter

1/4 cup flour

3 cups milk

salt & pepper

Brown sausage in a large skillet over medium high heat.   Crumble while browning.  Remove cooked sausage to a bowl leaving grease in skillet.

Add butter to skillet.  Stir until melted.  Sprinkle flour over melted butter and whisk until butter and flour are combined.  Cook for about a minute while flour mixture slightly browns whisking constantly.

Gradually whisk milk into skillet.  Whisk until smooth.  Add salt and pepper.  I use a lot of pepper (probably 3/4 – 1 teaspoon).  Mixture will begin to boil within a few minutes, then reduce heat and let simmer 5 – 10 minutes until thicken.  Stir frequently.  Add sausage, stir then pour over hot biscuits. 

Enjoy!