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Hot Biscuits and Sausage Gravy

Ingredients

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Directions

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  • In a large bowl, stir together flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

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  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 4 to 6 strokes or just until dough holds together. Pat or lightly roll dough to 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

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  • Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove biscuits from baking sheet.

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  • To serve, split biscuits and place on serving plates. Top with Sausage Gravy. (Store remaining biscuits in airtight container or bag overnight). Makes 6 servings (10 biscuits).

Drop Biscuits Supreme:

Prepare biscuits as above, except add 1/4 cup whipping cream with the buttermilk. Do not knead, roll, or cut dough. Drop dough by spoonfuls onto greased baking sheet. Bake as directed. Makes 12 biscuits.

Tips

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (Hot Biscuits and Sausage Gravy)

506 calories; 32 g total fat; 16 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 81 mg cholesterol; 1027 mg sodium. 355 mg potassium; 40 g carbohydrates; 1 g fiber; 6 g sugar; 11 g protein; 534 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 273 mg calcium; 3 mg iron;

Sausage Gravy

Ingredients

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Directions

Instructions Checklist
  • In a heavy large skillet or cast-iron skillet, cook bulk pork sausage and onion, chopped, over medium-high heat until meat is brown and onion is tender, stirring occasionally. Do not drain; leave pan juices in skillet. Sprinkle flour over meat mixture. Whisk the flour into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes about 3 cups.

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