Sausage Gravy with Buttermilk Biscuits
If you’re searching for a delectable and hearty breakfast, Sausage Gravy with Buttermilk Biscuits is the perfect solution. In just an hour, you can prepare a mouthwatering meal that will leave your family feeling satisfied and content.
Sausage gravy is just a variation of Sauce Bechamel. It sounds really fancy being a French Sauce, but really it is just butter or other fat, mixed with flour to make a roux. When that is combined a cooked for about one minute, add your milk and you will have a thick cream sauce. The ratio of Roux (flour and butter) to milk will vary the consistency of the cream sauce.If you would like to learn more about making a Béchamel sauce, read the post that I have devoted to this subject, Demystifying French Sauces – The White Sauce.
COoking two recipes simultaneously
Step-by-step Guide to Preparing the breakfast
Preheat oven to 400 degrees.
Get started on your biscuits by adding the dry ingredients to a bowl.
Cut in the butter. Add the buttermilk and stir gently. A homemade buttermilk substitution is really easy to make, if you are out of buttermilk.
Begin making the gravy by adding your sausage to a large deep skillet or dutch oven, breaking up the sausage into small bits while it cooks.
Sprinkle biscuit work surface with flour and dump the shaggy biscuit mixture onto surface. Form into an oval and start cutting your biscuits with cutter.
Place on baking sheet and bake for 15-18 minutes.
Check on sausage. If it is browned, add the flour to the sausage and cook for one minute. Pour in milk and stir until thickened.
Serve and enjoy!
Decadent Sausage Gravy
Ingredients
- 1 pound pork sausage We use Jimmy Dean All Natural
- 1/4 cup all-purpose flour
- 1 cup heavy cream can use whole milk
- 2 cups milk
- salt and pepper to taste
Instructions
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Sprinkle flour on top of cooked sausage and stir until flour has been incorporated and no bright white raw flour is showing. If you are having difficulty getting the flour in incorporate, you can add a tablespoon of butter. Allow the sausage and flour mixture to cook for about a minute to eliminate the raw flour taste. Gradually whisk in cream/milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.Serve on biscuits, toast, English muffins o my favorite spooned over scrambled eggs.
Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour plus extra for work surface
- 3 tbsp sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 6 tbsp butter very cold, cut into chunks
- 1 cup buttermilk
Instructions
- Preheat oven to 400 °F.In a medium bowl, stir together the flour, sugar, baking powder, and salt. Scatter the butter over the flour mixture. Cut the butter into the flour with pastry blender until mixture looks like coarse crumbs with small pieces of butter still visible. Add buttermilk and stir gently until mixture starts to clump together.Sprinkle work surface with some flour. Dump the shaggy dough onto it and gently press into a touch thick oval.Cut a round out of the dough with a biscuit cutter. Set biscuit on baking sheet; repeat . space about 2" apart. Gather up the scraps gently press together and cut out more biscuits. Bake for 15 to 18 minutes until biscuits are puffed and brown.