Biscuits and Gravy

Having a unique name, Biscuit n Gravy consists of biscuits with a soft dough covered in gravy. The broth is seasoned with black pepper.

The gravy itself is made from sausage, bacon, ground beef, milk, and white flour. This food is also a favorite breakfast menu in America

For the Buttermilk Biscuits:

  • 2 1/2 cups self-rising flour, plus extra to coat your surface
  • 2 teaspoons sugar, optional
  • 1/2 teaspoon kosher salt
  • 4 tablespoons vegetable shortening (see Recipe Notes)
  • 4 tablespoons butter, diced, cooled
  • 1 cup cold buttermilk, plus 1 to 2 tablespoons more, if needed
  • 1 tablespoon melted butter, optional, to spread on top of biscuits after baking

For Sausage Sauce:

  • 1 pound sage-flavored pork sausage
  • 1/4 cup finely chopped garlic or yellow
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon salt
  • 1 to 2 slices Worcestershire sauce
  • 1 to 2 Tabasco sauce, cayenne pepper, or other hot sauce
  • 1 to 2 tablespoons butter or bacon fat (if needed)

Method :

  1. Preheat the oven: Preheat oven to 450°F. Prepare a floured surface to form the dough and prepare a non-greased baking sheet (lined with Silpat sheet if applicable).
  2. Beat flour, sugar and salt: In a medium sized bowl together flour, sugar and salt. To measure the flour, put it in a measuring cup, and smooth it out with the back of a knife. If you scoop out the flour, it will pack into the measuring cup, resulting in too much flour.
  3. Cut butter and butter:Using a fork or cake blender, chop the butter and butter. Work fast, you don't want the fat to melt — the key to soft biscuits is minimal handling. The mixture should be crumbly.
  4. Add buttermilk and mix: Make holes in the flour mixture, and pour in the buttermilk. Stir with a spoon and stir until the liquid is absorbed and the mixture comes out of the sides of the bowl — add 1 to 2 tablespoons more buttermilk if the mixture is dry. Don't mix too much; The dough will be sticky, neither wet nor dry.
  5. Fold and shape the dough: With lightly floured hands, turn the dough out onto a lightly floured surface and gently fold 2 or 3 times. Form into 3/4" thick balls. If you are using a rolling pin, make sure to dust it first so the dough doesn't stick to the pin.
  6. Cut biscuits: Using a 2-inch cookie cutter, cut the biscuits by pressing straight down (avoid the temptation to twist the cutters as twisting prevents the biscuits from rising). Dip the cutters in the flour between the pieces to prevent the dough from sticking to the cutters. Place the biscuits on the baking sheet so that they are just touching (for the crunchy side, leave some space in between). Reshape the used dough and continue cutting. Remember to handle the dough as little as possible. (At this point you can start making the sausage gravy below, and pop the biscuits in the oven just before adding the milk in the final gravy step.)
  7. Bake Biscuits: Bake at 450°F for 15-18 minutes or until golden brown on top. Turn the pan over halfway through the baking process.
  8. Grease with butter: (Optional) Brush the top of the biscuits with melted butter.

To Make Sausage Sauce

  1. Chocolate sausage, stir onions: Heat a 4-quart saucepan over medium heat (put a few drops of water in a saucepan – when it boils, you know the pot is ready). Mash the sausages into the skillet and let them brown for a minute or two, then reduce to medium heat. Continue cooking, breaking the sausage into small pieces, until no pink color remains. Stir in the onions and cook until translucent.
  2. Adjust fat and add flour: Remove the sausages with a slotted spatula or spoon, allowing them to drip in the pan. If less than 3 tablespoons of dripping remain, add enough butter (or bacon fat) to equal about 3 tablespoons of dripping. Add the cooked sausages back to the skillet over medium heat, and sprinkle the flour over the sausages. Stir in the flour and cook for about 6 to 8 minutes, until the mixture begins to bubble and turns slightly golden brown.
  3. Add seasoning: Stir in the poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce, and salt — cook for 1 minute to deepen the flavors.
  4. Add milk and cook until thickened: Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
  5. Serve the biscuits and gravy: To serve, break the biscuits in half and place them in a bowl or plate. Spoon most of the sausage gravy over half the biscuits and sprinkle with the other half.

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