Recipe of Super Quick Biscuits and Sausage Gravy

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a special dish, Biscuits and Sausage Gravy. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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You can cook Biscuits and Sausage Gravy using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Biscuits and Sausage Gravy

1. It’s 1 of TSBP Flour (for gravy).
2. You need 1 tbsp of Butter (for gravy).
3. Take 1/4 lb of breakfast sausage (for gravy).
4. Take 1/4 tsp of ground dried sage (for gravy).
5. Take 1 of Salt and fresh ground pepper, to taste (for gravy).
6. It’s 3 cup of Flour.
7. Prepare 4 tsp of baking powder.
8. It’s 1 tbsp of sugar.
9. It’s 1 tsp of salt.
10. Prepare 3/4 of Tartaric Acid.
11. You need 1/2 cup of cold butter.
12. Take 1/4 cup of shortening.
13. It’s 1 cup of Milk.

Biscuits and Sausage Gravy is a classic Southern breakfast staple — for a good reason!This hearty, inexpensive and simple meal comes together easily and will keep you satisfied for hours.You'll be excited to get out of bed on a lazy Sunday morning when you know that a plate of creamy sausage gravy and biscuits are just minutes away….Southern Biscuits and Sausage Gravy: The absolute best biscuits and gravy come from an easy Sausage Gravy made from scratch with ground pork and seasonings.

Biscuits and Sausage Gravy step by step

1. 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..
2. Preheat oven to 450°F. Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl..
3. Cut cold butter and shortening into small cubes..
4. Add to flour mixture and cut fats into flour. Mixture should now look mealy..
5. 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..
6. 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..
7. 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..
8. While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in..
9. Once butter is melted, stir in TBSP of flour and make a roux. Add a pinch of salt. Cook roux for 3-5 minutes..
10. Stir in milk, whisking constantly. The gravy should come together quickly. Add the sausage and stir in with salt and pepper to taste..
11. Serve gravy over biscuits. Great for breakfast or really anytime you're awake. Enjoy!.
12. .

Biscuits and gravy can be broken down into two essential components: the fluffy, warm.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.

It is the best comfort food when smothered over homemade buttermilk biscuits!Why this recipe is the best: Not all sausage gravy is the same.I have frequently ordered biscuits and gravy at restaurants only to be disappointed.Warm biscuits; Serve this rich and creamy gravy over warm fluffy biscuits.You can make homemade biscuits or serve store-bought, we'll never tell!