Biscuits and Gravy are my favorite, slow morning, breakfast dish. This dish is made from homemade biscuits and country sausage gravy. There are a few tricks included in the instructions below. Make sure you read all the way through! These biscuits need to be made as soon as you can so your family can give you a big hug and say,
Growing up in Tennessee, I learned a lot about Southern cooking. Biscuits and Gravy is a staple in the South. My mom made them almost every Saturday morning while I was young. Biscuits and gravy were her favorite. When eating out, my mom ordered biscuits and gravy whenever she found them on a restaurant menu. I order biscuits and gravy every time I see them on the menu, too!
How to Make Biscuits and Gravy
1. Fry up the sausage. Break it up into small chunks and use a wooden spoon or spatula to split up all the pieces. Sausage is harder to fry than hamburger. It sticks together more because of the high fat content.
2.Make the biscuits first and get them in the oven.
3. Then make the gravy while the biscuits are cooking.
4. Cut the shortening into the dry ingredients with a pastry blender or use your food processor. To me, it is easier to use my pastry blender for this recipe. It seriously takes 30, maybe 20, seconds to mix the shortening and dry ingredients together. You want the pieces of shortening to be the size of a green pea. If the shortening is cut up too small you will not get the lift you want in your biscuits. I like my biscuits to be tall and fluffy!
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Biscuits and Gravy
- 2 cups Flour
- 1 Tbsp. Baking Powder
- 2 tsp. Sugar
- 1/2 tsp. Cream of Tartar
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 cup Shortening
- 3/4 cup Buttermilk
- 1 lb. Sausage
- 1/4 cup Butter
- 1/4 cup Chicken Fat (Substitute Butter if you do not have)
- 1/2 cup Flour
- 4 cup Milk
- 1 tsp Salt
- 1/2 tsp. Cracker Pepper
- Preheat oven to 450°
- Place shortening in a bowl and add all dry ingredients.
- Cut the shortening into the dry ingredients with a pastry blender until the size of a green pea.
- Add the buttermilk.
- Use a spoon to mix ingredients together.
- Push the spoon against the side of the bowl as you mix to get everything into a ball of dough.
- Use your hands to push all ingredients together.
- Once in a compact ball, place on a floured surface.
- Use your hands to pat down until it is about 3/4" thick.
- Fry sausage in a large fry pan.
- Add butter and chicken fat to sausage.
- Melt completely.
- Add flour and cook for 2 minutes.
- Gradually add milk and stir constantly.
- As gravy thickens keep stirring until it reaches a boil.
- Add more milk if it is too thick.
- Salt and Pepper and serve over biscuits.
Let me know if you have any questions about this recipe. I would love to help in any way.