Biscuits with sausage and gravy

I couldn't live without bacon grease. That gravy sounds good rkunsaw but I'd have to use cornstarch to thicken it because of the gluten in the flour and use gluten free biscuits. Grits I like to eat like a cereal with sugar and milk. It tastes just like farina .
 
Ruth n Jersey said:
I couldn't live without bacon grease. That gravy sounds good rkunsaw but I'd have to use cornstarch to thicken it because of the gluten in the flour and use gluten free biscuits. Grits I like to eat like a cereal with sugar and milk. It tastes just like farina .
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Cornstarch will be fine. Probably use about half as much, which I'm sure you know more about it than I do.
 
Yankee style B&G

Brown pork sausage, sage flavor preferred, if using plain sausage add sage. Note the lack of fat from this locally produced sausage.


Brownsausage.jpg



The basic blond roux w butter and flour. Reduce to your preferred thichness.


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The sausage gravy made w heavy cream and milk.

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The biscuits.

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Here we have a huge portion w scrambled eggs. Serve w heavy black pepper. Pls excuse my sloppy plating - I was ready to eat!


Yankeestyleb&g.jpg
 
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Biscuits and Sausage Gravy
To avoid tough biscuits, don't over-handle, keep everything COLD as possible until it goes in the oven.
I kept a covered bowl ready in the fridge at all times for biscuits. It contained
2 c. flour
1 TB baking powder
1 tea salt.
1/4 C. cold butter, cut in (to consistency of small peas)
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When ready for biscuits, stir in most of
1/4 C. milk curdled with a bit of vinegar.
Quickly now, stir, knead just to mix, roll out to 1/2 inch thick, cut rounds with a drinking glass, bake 10-12 minutes in 450-degree oven.
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Sausage Gravy
Fry 1 lb breakfast sausage. Stir/mash in a couple tablespoons flour. Cook a few moments. Gradually add milk or water, stirring, cooking as you go until consistency is reached. Simmer until flour is cooked. Add salt and pepper if desired.
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Split a biscuit and butter it. Heap with gravy. Top with an over-easy egg. Serve with a couple breakfast-sausage patties and garnish with an orange twist
 
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Aunt Bea said:
Still a cold weather favorite!

I bought a pound of country style sausage the other day.

I’ll fry it into crumbles and freeze it in single serving packages to add to milk gravy.

I usually serve it over baked or boiled potatoes with a side of mixed vegetables and an applesauce snack cup. 🐷🐷🐷
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You just had to resurrect this thread! More comfort food for me to wish for......
 
Always cooked mine gruntlabor way, we called it Okie style (family was from Oklahoma)

Sausage Gravy
Fry 1 lb breakfast sausage. Stir/mash in in a couple tablespoons flour. Cook a few moments. Gradually add milk or water, stirring, cooking as you go until consistency is reached. Simmer until flour is cooked. Add salt and pepper if desired.
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rkunsaw said:
I made biscuits ( frozen), cooked sausage patties and enough gravy to cover them. Broke biscuits and sausage into small bits in separate containers, covered with gravy and put in the freezer. Put one in the microwave for about a minute and breakfast is ready.
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That's what's called SOS in the Military.
 
Butter Swimming Biscuits

1 stick butter
2 1/2 cups flour
4 tsp. baking powder
4 tsp. sugar
2 tsp. kosher salt
2 cups buttermilk

Preheat oven to 450˚. When oven is hot, place butter in 10" cast iron skillet and put in oven until melted, about 3 to 5 minutes.

While butter is melting, combine flour, baking powder, sugar and salt in medium-size bowl. Add buttermilk and gently mix all ingredients together for a moist dough.

Remove from oven. Pour dough right on top of melted butter and gently spread evenly across skillet until it touches the sides. Use a knife to cut unbaked dough (will be swimming in the butter) into mostly even squares. Doesn't need to be perfect.

Bake 20 to 25 minutes or until golden brown on top.

Sausage Gravy

1 pound pork sausage
1/2 cup onion, medium diced
1/2 tsp. sage (optional and to taste)
2-3 Tbsp. flour, rounded
whole milk
salt, to taste
pepper, to taste

Break up sausage in skillet and add onion cooking until no longer pink. Add sage if using mixing in well. Sprinkle flour over meat mixture and mix in. Cook for 2 to 3 minutes stirring occasionally until browned.

Stir in milk mixing it in well making sure you are scraping up browned flour and meat bits at the same time. Add enough milk for the desired thickness of gravy. Add salt and pepper to taste. Simmer on low for 5 to 10 minutes. If it gets too thick, add more milk.

NOTE: Measurements are suggested amounts.
 
I'm not so much a sausage gravy and biscuit person, but if I'm in the mood for a breakfast gravy I like chipped beef gravy. Actually, I prefer chipped beef gravy over white bread instead of biscuits. If I do eat biscuits (which it's rare), I like Hardees biscuits. They taste just as good if not better than homemade.
 

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