Biscuits and Sausage Gravy

The last few recipes have been breakfast recipes, and it can't hurt to add more. Breakfast is one of my favorite meals of the day...well, if I have time to cook. Generally I eat something quick during the week, but I love going out for breakfast or having time to cook or bake something delicious at home!

This recipe was pretty good! I used spicy sausage and that had a perfect amount of flavor. I'd recommend adding more salt to the gravy but other than that this was a yummy, hearty breakfast! Just try not to look at the gravy before reheating it if you can't eat it all in one day.

Biscuits and Sausage Gravy
Recipe from Taste and Tell

Biscuits:
2 C flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp baking soda
4 Tbsp unsalted butter
1 1/2 C buttermilk
Additional flour
2 Tbsp melted butter

Sausage Gravy:
2 teaspoons vegetable oil
1 16 oz. tube of pork sausage
Additional fat if needed: bacon grease or butter
4 Tbsp flour
3 C milk
A little bit of dried herbs (optional)
Salt and pepper to taste


To make the biscuits:
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.

To make the sausage gravy:
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.