Biscuits and Sausage Gravy
Ingredients:
For biscuits:
- 2 cups flour + 1/4 cup
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp unsalted room temp butter
- 1 cup of milk
For gravy
- 16 oz breakfast sausage roll
- 2 tbsp unsalted butter + sausage drippings
- 1/2 cup flour
- 1/4 – 1/2 cup milk
- salt and pepper to taste
Instructions:
Preheat the oven to 450.
Brown sausage over medium high heat -while its browning work on your dough.
To a large bowl add flour, baking powder and salt.
Add in the room temp butter and massage into the flour mix.
Pour in a cup of milk, keeping reserved flour on hand.
If the dough gets too sticky, add in a tbsp of flour until its no longer sticky and easy to handle.
Pat it down and fold the dough over 2-3 times then roll out to 1 inch thickness.
Cut out the biscuits, be sure not to twist the cutter (or glass) because your biscuits wont rise as high.
For the gravy:
Remove the sausage once browned and set aside.
Add 4 tbsp unsalted butter directly into the pan the sauce was cooked in.
Once the butter is melted, add 1 cup flour.
Stir with a wooden spoon, it will be thick.
Once it looks like a thick paste, slowly add in the milk, stirring frequently to milk it all together.
Once the gravy is at your desired consistency, add the sausage back in.
Add salt and pepper to taste.
Let simmer on low while biscuits cook.
Cook the biscuits.
Add biscuits to a buttered cast iron skillet (or oven safe pan).
Cook for ten mins or until golden brown.
Once removed from oven add some butter to the tops.
While biscuits are cooking and gravy is simmering, prepare your other breakfast items – or clean up.
Plate biscuits and gravy and enjoy.
