Thursday, July 7, 2011

Biscuits and Sausage Gravy



OK, this is not normal breakfast food at our house. I make this max twice a year - mostly for the health factor, but also because it's alot of work for a normal breakfast. But it's soooooo good...so it's worth it!


Baking Powder Biscuits
from Betty Crocker Cookbook

Makes: 12 biscuits

2 cups all purpose flour *
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon onion powder
1/2 cup butter or shortening
3/4 cup milk

Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt, and onion powder in a medium bowl. Cut in butter/shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 to 2 1/4 inch round cutter.

Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. immediately remove from cookie sheet. Serve warm. *If using self-rising flour, omit baking powder and salt


Sausage Gravy
recipe adapted from The Pioneer Woman

1/2 pound pork sausage
1/4 sausage drippings (or bacon grease or butter to make 1/4 cup)
1/3 cup flour
2 cups milk
Salt and pepper

Brown the sausage in a large skillet. Drain the grease, reserving 1/4 cup of the drippings, returning the drippings to the pan and allow the grease to heat up. Sprinkle flour evenly over the grease and whisk, creating a brown paste (roux). While whisking, allow the paste to brown for a few minutes. Whisking constantly, pour in the milk and combine.


Let the gravy come to a slow boil and generously season with salt and pepper, tasting the gravy to make sure it is salted enough. Return the browned sausage back into gravy, and warm the sausage back up. Serve over opened biscuits.

I'm sharing this at The Grocery Cart Challenge Recipe Swap

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