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Biscuits and Sausage Gravy

Posted at 12:58 pm by StephMo

Feb 2nd

What better recipe to follow up my biscuit recipe, than a biscuits and gravy recipe! For some reason when it is just my children and I home for dinner we almost always have breakfast for dinner. I love breakfast for dinner, don’t you? For some reason it just tastes better. That could be because I hardly ever make anything other than cereal or bagels for breakfast, at least during the week, and a big home cooked breakfast is such a nice treat.

So, last night we decided on one of our absolute favorites, biscuits and gravy. Pumpkin or regular pancakes are usually our choice when we have breakfast for dinner, but we decided to treat ourselves to something healthier, not! But it’s ok to treat yourself every once and awhile.

I had never even heard about biscuits and gravy until a few years ago, and it has been a family favorite ever since. Biscuits, of course, but never with sausage gravy.

The first step is to get yourself some biscuits. If you haven’t already seen my biscuit blog, the link is at the bottom of this blog. Once you’ve made your biscuits, then it is time to make the gravy.

Ingredients:

1 lb. breakfast sausage

1/3 cup flour

4 cups of milk

1/2 tsp. seasoned salt

1/2 tsp. pepper

Brown sausage in a frying pan until it is no longer pink. Personally I like to use the tubes, I think you would call them tubes, of either Jones or Jimmy Dean sausage. They have a seasoning in them that really adds to the flavor of the meal.

Add flour to the sausage in small increments and mix well until it is really incorporated into the sausage. Cook for a minute or so.

Add milk and stir well.

Cook on medium heat for about 10 minutes or until it thickens. Stir and scrape the pan frequently.

Once it thickens add seasoned salt and pepper, stir well and cook for a few more minutes on low heat.

Serve over biscuits! As promised, here is the link for my homemade biscuit recipe.

https://stephaniessliceoflife.com/2020/02/01/butter-my-biscuits-easy-biscuit-recipe/

Posted in Biscuits and Sausage Gravy, Brunch, Dinners, Recipes | Tagged biscuits, biscuits and gravy, biscuits and sausage gravy, biscuits recipe, easy biscuit recipe, food blogger, homemade biscuits

Butter My Biscuits! Easy Biscuit Recipe

Posted at 1:49 pm by StephMo

Feb 1st

You don’t have to be from the South to love a good biscuit! Homemade biscuits are not something I make often, in fact hardly ever. I am going to admit something that I am not particularly proud of, I usually just make Bisquick biscuits because they are quick and easy, hence the name Bis-quick. Insert gasping sound here. I know, the shame, my head is hung low. When you are a person that bakes just about everything from scratch, you really do feel guilty admitting such a thing. However, they are really good, and if you don’t have the time to make them from scratch it is a really good alternative. But, and this is a big but, they are not going to be a classic flaky biscuit.

Yesterday I had the time and really wanted homemade classic flaky biscuits to go with the sausage gravy I was planning on making for dinner. I have read lots of tips over the years on how to make a good biscuit and those tips really do make a difference. I have included them in my instructions.

So here is what you need to do to bake biscuits.

Ingredients:

2 cups flour

1 heaping tbsp. baking powder

1/2 tsp. salt

1/2 cup butter

3/4 cup milk

Sift together the flour, baking powder, and salt.

It wasn’t until a few years ago that I realized the importance of sifting. It does make a difference, especially in cakes.

Use a grater to grate the cold butter into the flour mixture. Yes, you read that correctly, you need to grate the butter. The butter being cold is important not only for grating, but for the biscuits to bake properly.

It is funny to see butter like that isn’t it? I was thinking about something else and grabbed a little and ate it by accident thinking it was cheese. It wasn’t cheese 😬

Use a fork or a pastry cutter to combine the butter with the flour mixture until it looks like course crumbs.

Add the milk and mix with a fork until the mixture is moist and pulls away from the sides of the bowl. I had to add a little more milk than the 3/4 cup.

Roll the dough out onto a floured surface and kneed as little as you have to until the dough is no longer sticky. You don’t want to over kneed the dough.

Roll out the dough until it’s about 1/2 thick and use a biscuit or cookie cutter to cut out the biscuits. Do not twist the cutter, just cut straight down and lift. It holds in the moisture better that way.

I used a fairly small round cutter today and made small biscuits. Even though I would have liked making larger biscuits, I’ll be honest and admit I was just too lazy to try to find another one.

Place them on an ungreased cookie sheet close together and bake at 450 degrees for about 10 minutes or until they start to brown.

I think it is time for me to invest in some new cookie sheets, mine aren’t looking that great anymore. Especially if I am going to be taking pictures of them. Just think of them as well loved.