Tonight we decided to start labeling our favorite recipes. This recipe qualifies. Keep reading. And try this recipe. You won't be sorry. It doesn't take long and is worth it.
We wouldn't change the recipe one bit (but if you did have less sausage, that would work). You start by making the biscuits. The list of ingredients for the biscuits are below. While they are baking for 20 minutes, you can complete the sausage gravy.
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Combine the ingredients in a large bowl. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
....onto the Gravy.....
1 pound bulk breakfast sausage (we determined this could be less)
1/4 c flour
2 cups milk
Salt and pepper
Here I am hard at work cooking sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. We barely had 2 T so we added a little butter.
Whisk away. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time.
Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over our WONDERFUL biscuits.
Wallah - the final result. This was the best recipe we have done in some time. We will be doing it again!