Up until a few weeks ago, I had never eaten biscuits and gravy...I tasted it once and was not impressed--pale, runny, bland gravy on a couple of hockey pucks...NO, thank you!. For years I have sat smugly by while others snarfled up biscuits and gravy, thinking "Who needs all that extra fat and carbs? Certainly not me!" And let's be honest...it looks like a bowl full of yak. Easy to avoid, right?
That all changed about a month ago when I turned on the TV to find the Pioneer Woman making biscuits & gravy. I don't remember her recipe (although you could probably Google it) but it just looked so good! From watching her, I got the general idea and decided to try to make my own, and I discovered that biscuits and gravy is delicious! I don't really cook a lot from recipes (i.e. exact measurements), so don't worry too much about it...I tend to do a 'palmful' of this and a 'pinch' of that..good to use as guidelines, but taste as you go, and make it delicious all on your own!
Let me also preface this by saying that nothing about this is good for you. This is a "once-in-a-while" meal and should not become a staple unless you want to weigh 500 lbs. We're talking white flour, shortening, pork sausage, butter...it's a real gut bomb, but on the upside, if you eat this for breakfast, you likely won't be hungry again all day. :)
First, get your biscuits in the oven, and then start on the gravy. I like these biscuits:
Baking Powder Biscuits
Combine dry ingredients, then cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir to combine. Turn out onto floured surface and knead lightly, then pat dough out to 1/2" thickness. Using a biscuit cutter (or other round object), cut into 12 circles and place on ungreased baking sheet. If you prefer to make "drop" biscuits, up the milk to 1 c. , don't knead it, and just use a spoon to drop 12 biscuits on the baking sheet. Bake in HOT oven (425-450) 10-12 min. or until golden brown. These biscuits are really light and fluffy and do a great job of soaking up all of the yummy gravy.
Let me also preface this by saying that nothing about this is good for you. This is a "once-in-a-while" meal and should not become a staple unless you want to weigh 500 lbs. We're talking white flour, shortening, pork sausage, butter...it's a real gut bomb, but on the upside, if you eat this for breakfast, you likely won't be hungry again all day. :)
First, get your biscuits in the oven, and then start on the gravy. I like these biscuits:
Baking Powder Biscuits
- 2 c. flour
- 1 tblsp. baking powder
- 1 tblsp. sugar
- 1 tsp. salt
- 1/2 c. shortening
- 3/4 c. milk
Combine dry ingredients, then cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir to combine. Turn out onto floured surface and knead lightly, then pat dough out to 1/2" thickness. Using a biscuit cutter (or other round object), cut into 12 circles and place on ungreased baking sheet. If you prefer to make "drop" biscuits, up the milk to 1 c. , don't knead it, and just use a spoon to drop 12 biscuits on the baking sheet. Bake in HOT oven (425-450) 10-12 min. or until golden brown. These biscuits are really light and fluffy and do a great job of soaking up all of the yummy gravy.
Biscuit dough ready to be cut.
Hot out of the oven...
Just a side note here...I bake a lot of things from old cookbooks that my Grandma and my mom always used. Sometimes I find little notes in the margins by some of the favorite recipes...call me Sentimental, but it's a nice trip down memory lane. This is one of my favorite books, published in 1941 by a local flour mill. See Grandma's note sticking out the top??
While the biscuits are baking, start on the gravy. You will need:
Sausage Gravy
*I have a favorite seasoning that I use ALL the time--it's McCormicks Grillmates Roasted Garlic & Herb--the main ingredient is salt, so if you use this, you don't need additional salt. It also contains garlic, onion, and paprika which gives the food a great color. If you don't have this, you can substitute seasoning salt, or just plain old table salt instead.
Sausage Gravy
- 1 lb. mild Italian ground sausage
- 1/3 c. flour
- 2 tblsp. butter
- 2-3 c. milk--whole milk if you really want to go all out, but I use lowfat. Start with 2 cups and let it cook & thicken up...if you like it a little thinner, add more milk.
- ~3/4 tsp. thyme
- ~3/4 tsp. sage
- 1/2 tsp. black pepper
- ~1 tsp. seasoned salt *(see note)
*I have a favorite seasoning that I use ALL the time--it's McCormicks Grillmates Roasted Garlic & Herb--the main ingredient is salt, so if you use this, you don't need additional salt. It also contains garlic, onion, and paprika which gives the food a great color. If you don't have this, you can substitute seasoning salt, or just plain old table salt instead.
Follow the cooking steps below:
Brown the sausage and drain off excess fat.
Add butter, flour and seasonings and stir to combine. Cook and stir until flour is absorbed.
Add milk. Cook and stir over med heat until thickened and bubbly.
Split a biscuit in half and lay the sides face up in a bowl. Spoon sausage gravy over the biscuits and enjoy!
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