Biscuits and Sausage Gravy. This is a great basic Sausage and Gravy! It is a family staple now. The best sausage gravy recipe in the world.

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network. Biscuits and sausage gravy became a distinguished dish after the American Revolutionary War during which there was a shortage of food and money. Since the recipe required very basic and budget-friendly ingredients, it became a regular breakfast dish in the South. You can have Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Biscuits and Sausage Gravy

Prepare 1 of TSBP Flour (for gravy).
Prepare 1 tbsp of Butter (for gravy).
It's 1/4 lb of breakfast sausage (for gravy).
Prepare 1/4 tsp of ground dried sage (for gravy).
You need 1 of Salt and fresh ground pepper, to taste (for gravy).
It's 3 cup of Flour.
You need 4 tsp of baking powder.
You need 1 tbsp of sugar.
Prepare 1 tsp of salt.
It's 3/4 of Tartaric Acid.
You need 1/2 cup of cold butter.
You need 1/4 cup of shortening.
Prepare 1 cup of Milk.

Spoon sausage gravy over warm biscuits and serve immediately! Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last. The BEST Biscuits and Gravy recipe including an easy, southern-style sausage gravy with flaky homemade biscuits. One of our favorite breakfast recipes of all time!

Biscuits and Sausage Gravy instructions

Put butter and shortening in the freezer for about 30 minutes (no longer). Brown sausage in a medium-sized sauce pan on the stove. Once browned, remove pan from heat, remove the sausage from the pan but leave the rendered fat behind..
Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
Cut cold butter and shortening into small cubes..
Add to flour mixture and cut fats into flour. Mixture should now look mealy..
Add milk to flour mixture. Stir lightly to loosely combine. Pour dough out onto clean, floured surface. Mash together and begin to roll dough with a rolling pin..
Roll dough to about a half inch thick. Fold dough in thirds. Roll out flat again and again fold in thirds. Do this 4-5 times (don't worry about over-working the dough). Dough should end up being about half to one inch thick..
Cut rounds with a biscuit cutter (or use the top of a large martini shaker like I do. :) ). Place on a baking sheet. Biscuits should be touching. Bake for 12 minutes..
While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
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Biscuits with sausage gravy is one of my favorite meals to make for breakfast. I don't know if it's because I prefer savory meals like this one when I first As easy as it is to buy biscuits out of a can, there is something special about a homemade biscuit that adds to the essence of biscuits and gravy. And for breakfast, we had biscuits and gravy. I could not even wrap my brain around such a thing. It wasn't until college when my roommate Sara (not OBB Sara, the Sara who also introduced me to this Spanish Rice recipe) showed me that biscuits and sausage gravy (and other kinds of meats in other.