Biscuits N Sausage Cream Gravy
From luisascatering 15 years agoIngredients
- Buttermilk Biscuits: shopping list
- 1 cup all-purpose flour, sifted shopping list
- 1 teaspoon baking powder shopping list
- 1/8 teaspoon baking soda shopping list
- 1/4 teaspoon kosher salt shopping list
- 2 tablespoons unsalted butter shopping list
- 1/4 cup buttermilk (a little more if needed) shopping list
- Gravy: shopping list
- 6 "Jones Dairy Farm" All Natural mild pork sausage links OR 6 oz of your favorite bulk pork sausage shopping list
- 1 tablespoons all-purpose flour shopping list
- 1 cup whole milk shopping list
- Freshly ground black pepper, to taste shopping list
- 2 organic eggs, fried in butter to your liking (over medium for me!) shopping list
How to make it
- For the biscuits: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.
- On a lightly floured surface, shape the dough into a rectangle, about 1/2-inch thick. Cut in half, making 2 big ol' square shaped biscuits.
- Place the dough squares on the baking sheet and bake until golden on top and brown on the bottom, for about 20 minutes. Serve warm.
- For the gravy: Heat a large non-stick skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. NOTE: Since I use sausage LINKS, I brown them in the pan first, put them in a food processor and pulse until finely chopped, then returned sausage to the pan).
- Sprinkle the flour on the sausage and cook, stirring, for about 1 minute. While stirring, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Season with pepper.
- Split the biscuits in half and divide them among plates. Top the middle of each biscuit with a fried egg and some of the gravy. Garnish with a fresh parsely leaf, if desired. Serve immediately.
The Rating
Reviewed by 9 people-
Yummmms, been dreaming about these lately...
wolfpackjack in Raleigh loved it -
This reminds me of "Cracker Barrel's" restaurant's country cooking. I could eat this stuff all day!
juels in Clayton loved it -
I NEVER even thought about ever making something like this...until I clicked on the photo. Gorgeous!
misslizzi in Philadelphia loved it
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