Sausage Gravy and Biscuits
I was 30 when I first tried sausage gravy and biscuits. I remember it so vividly. I was staying at a hotel for my bridal shower weekend, and my girlfriends and I were having breakfast in the lobby. I saw the sausage gravy on the buffet, and walked right by thinking, this looks gross and is not for me!! When I got to the table, to my surprise, my friend was going to town on a plate of it. I of course had lots of questions, and then finally tried it! I was so surprised that I liked it. Since then I have only had it a few times, but always thought that I should try my hand at making it.
Last year, my sissy Charlene shared a recipe she found for cream biscuits. It was a super easy way to make biscuits, and I thought this would be the perfect time to try my hand at making sausage gravy. So one Saturday morning in November when I had some “extra” time on my hands, I tried it out. It was a hit with my hubby, and coming in at under 20 minutes prep time, it was the perfect quick brunch. Please enjoy the recipes below for the last volume in “Our Favorite Brunch” menu.
Cream Biscuits
Adapted from The Country Cookbook
Ingredients
1 3/4 cups Self-Rising flour
1 cup Heavy cream
2 tbsp Sugar
1/4 cup Melted butter
Instructions
- Preheat oven to 500F degrees (Yes, that is the correct temperature).
- Combine flour, sugar, and heavy cream.
- Mix gently, then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
- Fold the dough a couple of times to form a ball.
- Pat or roll dough gently to a 3/4 inch thickness.
- Cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
- Place biscuits in cast iron frying pan.
- Brush the tops of the biscuits with a bit of melted butter.
- Then place biscuits in preheated oven, and bake for about 8-10 minutes or until tops are golden brown.
Preheat oven to 500F degrees (Yes, that is the correct temperature).
Combine flour, sugar, and heavy cream.
Mix gently, then turn dough out onto a lightly floured surface (use the self-rising flour). If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
Fold the dough a couple of times to form a ball.
Pat or roll dough gently to a 3/4 inch thickness.
Cut out biscuits as close together as possible. Do not twist your biscuit cutter when cutting them out.
Place biscuits in cast iron frying pan.
Brush the tops of the biscuits with a bit of melted butter.
Then place biscuits in preheated oven, and bake for about 8-10 minutes or until tops are golden brown.
Sausage Gravy
Adapted from Self Proclaimed Foodie
Ingredients
1 lb Pork sausage
3 tbsp Butter
¼ cup Flour
3 cups Milk
Directions
- Cook sausage thoroughly.
- Add in butter, stir until melted.
- Stir in flour .
- Stir in milk mixing well to eliminate lumps.
- Reduce heat and allow gravy to come to a boil, and stir to ensure no sticking or burning
- Once gravy has thickened adjust seasoning using onion powder, garlic powder, salt, pepper, and sage to taste.
- Serve over hot biscuits
Cook sausage thoroughly.
Add in butter, stir until melted.
Stir in flour .
Stir in milk mixing well to eliminate lumps.
Reduce heat and allow gravy to come to a boil, and stir to ensure no sticking or burning
Once gravy has thickened adjust seasoning using onion powder, garlic powder, salt, pepper, and sage to taste.
Serve over hot biscuits
We enjoy them with a drizzle of maple syrup!
These are such easy recipes for such flavorful meals! I’ve always admired your biscuit-making skills, this looks really tasty!
LikeLike