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The Nom-Nom Diaries: Homemade Biscuits & Sausage Gravy

Who doesn't love a nice heaping, steaming plate of biscuits & gravy? It's one of those breakfasts (and every now and then dinner), that I love to make on special occaisions.

My biscuits are, of course, from a recipe book - in this case Betty Crocker. It's a basic, easy to make baking-powder biscuit (think store bought biscuit mixes), that is so easy, you might just wonder why you ever bought a mix!

Baking Powder Biscuits (very easily double, tripled and so on):

2 cups all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

3/4 cup milk

Mix the dry ingredients in at least a medium bowl, then cut in shortening by criss-crossing two knivse or using a pastry blender (an indispensible kitchen tool!), until you have a fine, crumbly mixture. Add milk, and combine until the sticky dough leaves the sides of the bowl.

You can roll out if you like, but I'm a fan of drop biscuits. I drop by probably 2-TBSP full of dough onto an ungreased cookie sheet and bake at 450 for 10-12 minutes, or until the tops of the biscuits start to turn golden-brown.

 

While the biscuits are baking, make your gravy!

Brown 1 pound of your favorite (preferably mild) bulk sausage. Chop it up as finely as you like it to be.

Add about 4-TBSP butter and stir with sausage until melted.

Then, take 1/4 cup to 1/3 cup of flour and add 1 TBSP at a time, stirring with sausage and melted butter until all the flour has been incorporated.*

Add 4 cups of milk, and slowly bring to a boil, stirring frequently to prevent sticking. Boil for at least 1 minute, or until the preferred thickness has been reached.

Serve over piping hot biscuits!

* By adding the flour in slowly, you allow the flour to take on the flavor of the sausage you're using, and thus avoiding the pasty-tasting-gravy trap.