Biscuits and Sausage Gravy

Biscuits and Sausage Gravy might be a good recipe to expand your main course repertoire. This recipe serves 6 and costs $1.05 per serving. One portion of this dish contains roughly 22g of protein, 37g of fat, and a total of 618 calories. Head to the store and pick up bacon fat, sugar, unsalted butter, and a few other things to make it today. This recipe is liked by 2961 foodies and cooks. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a good spoonacular score of 71%. Try Southern Biscuits and Sawmill Gravy (Sausage Gravy), Sausage Gravy for Biscuits and Gravy, and Sausage Gravy and Biscuits for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Additional fat if needed: bacon grease or butter

1 Tbsp baking powder

1/2 tsp baking soda

1 1/2 C buttermilk

2 C flour

Additional flour

3 C milk

1 16 oz. tube of pork sausage

1 tsp salt

Salt and pepper to taste

1 Tbsp sugar

4 Tbsp unsalted butter

2 teaspoons vegetable oil

Equipment:

ice cream scoop

measuring cup

pastry cutter

cake form

bowl

oven

frying pan

whisk

Cooking instruction summary:

Preheat the oven to 500F. Spray a 9-inch cake pan with nonstick cooking spray.In a bowl, combine the flour, baking powder, sugar, salt and baking soda. Using a pastry cutter or fork, cut in the butter until you have coarse crumbs. Fold in the buttermilk. Stir just until blended - the mixture will still be lumpy.Line a small plate or bowl with flour. Use a 1/4 cup measuring cup or an ice cream scoop to scoop out the dough and put on the plate of flour. Roll the dough in the flour to coat. (Note - the "dough" will be very sticky and wet - not like a typical biscuit dough. It is best to use a scoop so that the mixture won't stick to your hands.) Place the dough balls in the prepared pan - 9 balls around the outside and 3 balls in the center. Brush the tops of the balls with the melted butter.Bake in the preheated oven for 5 minutes then lower the temperature to 450 and bake another 15 minutes, or until golden brown.Heat the 2 teaspoons of vegetable oil in a heavy duty skillet or cast iron skillet . Add the sausage and cook until cooked through, breaking up the sausage as it cooks. Remove the sausage and drain, reserving the fat. Return 3 to 4 tablespoons of the fat to the pan. (If you don't have enough grease, add more bacon grease or butter to make up for the difference.) Add the flour and whisk, allowing the flour to brown and form a dark roux. Keep whisking and pour in the milk. Whisk out the lumps. Return the sausage to the skillet and add in any herbs you'd like. Simmer the gravy until it thickens. Serve the gravy over split biscuits.--------------Biscuit recipe from Cooks Illustrated via Nook and PantrySausage gravy recipe from Nook and Pantry

 

Step by step:


1. Preheat the oven to 500F. Spray a 9-inch cake pan with nonstick cooking spray.In a bowl, combine the flour, baking powder, sugar, salt and baking soda. Using a pastry cutter or fork, cut in the butter until you have coarse crumbs. Fold in the buttermilk. Stir just until blended - the mixture will still be lumpy.Line a small plate or bowl with flour. Use a 1/4 cup measuring cup or an ice cream scoop to scoop out the dough and put on the plate of flour.

2. Roll the dough in the flour to coat. (Note - the "dough" will be very sticky and wet - not like a typical biscuit dough. It is best to use a scoop so that the mixture won't stick to your hands.)

3. Place the dough balls in the prepared pan - 9 balls around the outside and 3 balls in the center.

4. Brush the tops of the balls with the melted butter.

5. Bake in the preheated oven for 5 minutes then lower the temperature to 450 and bake another 15 minutes, or until golden brown.

6. Heat the 2 teaspoons of vegetable oil in a heavy duty skillet or cast iron skillet .

7. Add the sausage and cook until cooked through, breaking up the sausage as it cooks.

8. Remove the sausage and drain, reserving the fat. Return 3 to 4 tablespoons of the fat to the pan. (If you don't have enough grease, add more bacon grease or butter to make up for the difference.)

9. Add the flour and whisk, allowing the flour to brown and form a dark roux. Keep whisking and pour in the milk.

10. Whisk out the lumps. Return the sausage to the skillet and add in any herbs you'd like. Simmer the gravy until it thickens.

11. Serve the gravy over split biscuits.--------------Biscuit recipe from Cooks Illustrated via Nook and Pantry

12. Sausage gravy recipe from Nook and Pantry


Nutrition Information:

Quickview
618k Calories
22g Protein
36g Total Fat
49g Carbs
10% Health Score
Limit These
Calories
618k
31%

Fat
36g
56%

  Saturated Fat
16g
103%

Carbohydrates
49g
16%

  Sugar
11g
12%

Cholesterol
94mg
32%

Sodium
1287mg
56%

Get Enough Of These
Protein
22g
45%

Vitamin B1
0.68mg
45%

Phosphorus
448mg
45%

Vitamin B2
0.65mg
38%

Selenium
23µg
34%

Vitamin B3
6mg
33%

Calcium
310mg
31%

Folate
100µg
25%

Vitamin B12
1µg
25%

Vitamin D
3µg
23%

Potassium
686mg
20%

Iron
3mg
19%

Zinc
2mg
18%

Manganese
0.36mg
18%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
14%

Vitamin A
589IU
12%

Magnesium
40mg
10%

Copper
0.17mg
8%

Fiber
1g
5%

Vitamin E
0.58mg
4%

Vitamin K
1µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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