Country Biscuits & Sausage Gravy

I just received a message from recipelion com telling me that several fellow readers what my version I'm gonna' make this as simple as possible and please keep in mind all quantities are APPROXIMATE I learned to make this by sight and tasting as I go And please read through before you start and get what you will need ready This is how I cook and get them done close to the same time Easier for me to explain how I make it like this br br Biscuitsbr You can use frozen or Bisquick to make the biscuits and they are just as good as homemade just do NOT use canned biscuits please If you use Bisquick or frozen make the gravy st br br cups flour a finger pinch of salt heaping tablespoons lardshortening Lard is best 'Cut' the lard into the flour until it gets all crumbly Can either…Read More use a fork or fingers just make sure it's blended with crumbles This does take a little time Doesn't have to be fine should have some bigger chunks than others Make a well in the middle of the flour and add milk start off with about to cup of milk I use whole milk With a fork start stirring from the center blending flour with the milk It should be a LITTLE sticky but able to make a ball that will come out of the bowl easily enough Flour the working surface and coat your hands in flour to place ball in center of floured surface Using a sifter sprinkle the ball with flour and coat your rolling pin with flour Knead the dough folding it a few times to make it fluff when you cook but don't over do it or they will be flat and hard a rock Add flour from sifter a few times until it's easy to handle but still slightly tacky to the touch Guessing - times Roll out to about to inch thick depending on how thick you want the biscuits to be Flour your cutter and cut the dough into rounds and place on un-greased cookie sheet BTW oven should be pre-heated to Cooking time depends on where you are altitude and your stove Regular stove here takes about minutes keep an eye on them Top should be brown and bottom crispy but not burned You can set them aside until after you make the gravy The gravy will take a little time to thicken bake biscuits then br br Milk Gravybr br Take lb of your favorite bulk breakfast sausage I like Hot Neese's but mild or your personal favorite will work Turn the eye on between med and med hot crumble the sausage into a heated cast iron skillet at least a in Can use non-stick but remember you will be whisking this you will need a sturdy non-stick whisk Brown sausage and remove with slotted spoon saving the fat Now depending on how much gravy you want depends on the amounts for the nest step I usually save about tablespoons of fat in the pan then add just under or at the same amount of flour and whisk until smooth and blended it should be bubbling gently I like to add a little salt to taste and pepper I like lots of pepper Blend it into the flourfat When it starts to thicken brown have COLD milk whisk in hand And at least cups of HOT water SLOWLY pour about cups of milk in whisking constantly to avoid lumps a few small ones are fine But don't stop whisking As that starts to thicken slowly add hot water Should still stick to a spoon but look kinda' thin Turn on low where it's SLOWLY simmering If it gets too thick before the biscuits are done add a TINY bit of hot water and whisk in good Whisk occasionally while you bake biscuits to desired brownness By the time the biscuits are done the gravy should be either ready or almost depending on how thick you like your gravy If it's too thin simmer a little while longer on a SLIGHTY warmer setting stirring often Add browned sausage as well Split biscuits and butter them once melted spoon gravy over the biscuits and EAT I like to have sliced tomatoes scrambled cheesy eggs and a big glass of cold milk with mine br br Any questions Contact is kbpooh yahoo com

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kbpooh2000 4086218 You've got some fans! Can you post your full recipe as a comment to share with others?

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OK... I grew up in Spartanburg SC. Although I cook all types of food, (hungarian, german, mexican, ect....) I grew up eating and cooking down home southern food. I started cooking it when I could reach the knobs on the stove standing on a chair! This is NOT southern style by any stretch of the imagination! I mean, it really looks good! But it's NOT true southern biscuits and gravy. If you really want to know how, just reply with an email and I will send you the REAL method to make this southern classic! But I might incorporate some of this the next time I make breakfast for supper! It sounds really good for the most part! But I'll stick to my recipe for true biscuits and gravy at breakfast time!

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Brensue53

Jul 21, 2012

kbpooh2000 4086218 I can't locate your email anywhere. Could you post the real recipe for biscuits and gravy??? I would truly be grateful!! Thank you. Brenda Skeen

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I currently live in SC, and though Im a recent transplant from NYC, I excel at Southern Cuisine. This is supposed to be Country Biscuits and Sausage Gravy? Though it sounds tasty, Im still trying to figure out from what Country is its origins.

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Kair1013 8192108

Jun 14, 2012

Perhaps they are "country" because you are making the biscuits from scratch rather than running to the store and buying a tube of quick baking biscuits.

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TenorsMom

Jul 14, 2012

Maybe Southern Italy?

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Now that we have the ingredients, what do we do next?

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jthelander1231

Jun 08, 2012

The commenter below is correct. You will need to watch the embedded video for the recipe instructions. Thank you! --RecipeLion editor

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Very Tastey

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