Every Red-Blooded American Needs To Give This Recipe A Shot
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Check out what our friend, Christina Stumbaugh, from One Country, had to say about this classic southern recipe:
“One of our favorite Southern mainstays is homemade biscuits and gravy. There is nothing better than the deliciousness of a soft warm biscuit (or three!) drenched in a flowing river of sausage gravy. We know there is nothing nutritionally sound about this dish, but that doesn’t stop us. We could eat biscuits and gravy any day of the week, any time of the day.”
We’re with you, Christina! We’ll eat our fruits and veggies later, for now, bring on the biscuits and gravy!
Ingredients
Biscuits
1 stick Land O Lakes butter, frozen
2 ½ cups Gold Medal self-rising flour
1 cup cold Hiland buttermilk
Instructions
Grate your stick of frozen butter with a box grater. Add flour. Toss together.
Place mixture into freezer for 10 minutes. Remove from freezer and make a well in the middle of the dough. Pour buttermilk into the well. Mix 15 times.
Sprinkle surface with flour. Roll dough out with a rolling pin into a rectangle. Then, fold over in half and roll out again. Repeat until you have completed this step 5 times.
Dip biscuit cutter in flour before each cut into the dough. Place biscuits (they need to be touching) on pan covered in parchment paper.
Bake at 475 degrees for 15 minutes. Remove from oven top with melted butter.
Sausage Gravy ingredients
8 0z. Jimmy Dean pork sausage
¼ cup Gold Medal flour
2 1/3 cups TruMoo whole milk
½ tsp. Morton salt
½ tsp. McCormick pepper
Instructions:
Brown sausage in medium to large cast iron skillet. Now, the video says to drain the sausage but let’s be honest. We aren’t eating biscuits and gravy as health food, so we like to leave all the sausage dripping yumminess. But by all means, if you want to drain it, go ahead.
Add flour to skillet and brown it slightly. Add milk, mix well. Heat until bubbly and thickens. Add salt and pepper. Serve over biscuits.
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Quick Tip: If you haven’t the time to make your own biscuits, try using Pillsbury Buttermilk biscuits instead.
Thank you to One Country for this great recipe!
13 Comments
I have been making sausage milk gravy on home made biscuits with soft scrambled eggs for decades. Can do breakfast for 6 in less than 30 minutes with a little planning. Not with these ingredients.
wow George, Send me the directions on how you can do this.. I am truly impressed you do this in 30 min.. thanks!!
As for draining the drippings, you need equal amounts of cooked fat and flour whisked together for the best roux for gravy. Cook until browned to your preference. Also, room temp milk is best.
This ounds so good. Definitely going to try your recipes next time I make biscuits and gravy. I love the idea of grating the butter!
oops ^ sounds.
I have developed a method of making biscuits that does away with the rolling out, kneading and cutting. Use a Kitchenade mixer , mix flour with 1/4 cup shortening until it looks like cornmeal. Use 1/2 as much buttermilk as flour. Mix thoroughly. Wet hands and form into balls. Put onto baking sheet that has been sprayed with Pam. Make sure sides are touching. Bake in preheated oven for 15 minutes at 450 degrees. Fast, Easy, and clean up is a delight. Tastes as good as those that you spend all of that time rolling out, etc. Making the gravy, you must leave the grease in and mix equal amount of flour to get gravy. Draing will just give you floured sausage.
I do drop biscuits (melted butter instead of shredded cold) and evaporated can of milk with whole milk for the gravy. Jimmy Dean is best brand for this, less grease, good flavor. (We use HOT)
I make Biscuits and Gravy every Tuesday morning. I feed 5 grand kids an my son and daughter breakfast before the grand children head to school and our son and daughter head to work. Simple 3 cups of flour 3 tsp. baking powder, half tsp. baking soda, 3/4 cup of butter( Crisco or bacon renderings)1 tablespoon sugar. put every thing in a food processer pulse 10 to 15 times. Put it in a bowl. Add a cup and a fourth of butter milk stir till it comes together. dump on to a lightly floured surface pat out to about 3/4 inch thick and cut with a biscuit cutter. Place in a cookie sheet and brush the tops with melted butter. Bake 12 to 15 mins. in a 500 degree oven. I normally make the dry things the night before and put it in the refrigerator. Add the butter milk the next morning and finish it up. Gravy is the easiest thing and I make it while the biscuits are baking.
I think canned evaporated milk and the jimmy dean sausage makes the best. I also put a pat of real butter with the sausage grease, you’ve got to try this. After the canned milk, if it needs more I add regular 2% milk, still delicious.
Add a pinch of cayenne to make the flavors pop; trust me. I also use my own homemade sausage.
I use while milk but use corn starch mixed in the milkand ten ads to the cooked sausage and drippings. Add salt and pepper bring to a boil and let set for about 5 minutes to enhance the flavor. Serve over biscuits.
My Dad used to add hard boiled eggs chopped up. In his sausage gravy ….. Oh wow it was the best . ..I miss my Dad.. good luck everyone. Enjoy ….
I have only seen Tru Moo in chocolate . Does it also come in whole milk??