Being from Oklahoma, Biscuits and Sausage Gravy is without a doubt one of my favorite breakfast staples on Sunday morning. This is definitely not something you can make from a little tear-open pouch of dry powder stuff and some Poppin’ Fresh. Do it right or don’t do it at all!
Biscuits
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
8 tablespoons (1 stick) butter, cut into 1/2-inch cubes and chilled
4 tablespoons shortening, cut into 1/2-inch cubes and chilled
1 1/4 cup buttermilk
- Preheat oven to 450 degrees F.
- In large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in buttermilk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface and knead 15-20 times. Pat or roll dough out to 3/4 inch thickness. Cut biscuits with a biscuit cutter or a juice glass dipped in flour. Roll scraps out to 3/4 inch thickness again and cut. Discard scraps after second rolling. Brush off the excess flour and place biscuits onto an ungreased baking sheet.
- Bake 5 minutes, then rotate pan and turn heat down to 400 degrees F. Continue to bake until golden 10-12 minutes. Transfer to a wire rack and cool.
Sausage Gravy
1 pound sausage roll
1 teaspoon ground fennel
1 teaspoon ground sage
1 1/2 teaspoon ground pepper
1/4 cup all-purpose flour
3 cups milk
salt
- Combine flour, fennel, sage and pepper in a small bowl.
- Heat a large nonstick skillet over medium heat. Add sausage and cook, breaking apart, until no pink remains, about 8 minutes.
- Sprinkle with flour mixture and cook stirring constantly until absorbed, about 1 minute.
- Now gradually add milk while constantly whisking. Place over medium heat until it comes to a boil, then reduce heat to low. Season to taste with salt.
I love to eat these with an egg served over-easy. There isn’t anything more yummy than the gravy and egg yolk mixed together with biscuits.
Enjoy!
Photo Credits © Cheryl Davis | Dreamstime.com © David Smith | Dreamstime.com
