Who would like to join me for some Sausage Biscuits and Gravy this morning? I’m from Maryland but when it comes to food, I am a true southern girl through and through. My Mom was born in Kentucky and raised in Tennessee and all I ever knew was her southern cooking growing up. You can’t claim to be southern if you don’t know this next recipe. I am crazy about Gravy and Biscuits and make them all the time.
Sausage Gravy and Buttermilk Biscuits
1 pound sage pork breakfast sausage , or any kind you like
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
Sprinkle sausage with flour, stir, and allow to cook for several minutes. Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes
Preheat oven to 400 degrees.
Scrape the biscuit mixture out onto a lightly-floured work surface and gather, with floured hands, into a ball. Roll the dough into a rectangle about 1/4-inch thick. Fold into thirds and rotate dough 90 degrees, dusting work surface with flour. Roll out to about 1-inch thick.
Place biscuits onto an ungreased baking sheet, close together. Bake approximately 15 to 20 minutes, without opening the oven door, until the biscuits have risen and the tops are golden brown. Remove from oven and split or cut the biscuits in half and top with the prepared hot Milk Gravy. Serve warm.
For tender and flaky biscuits, make sure the butter is as cold as you can get it. I keep mine in the freezer. Try to use your hands as little as possible. Excess handling causes tough biscuits.
Always bake biscuits on cookie sheets or pans without sides. The heat will circulate more evenly than on pans with sides. Remove from oven and immediately remove from baking sheet.
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