This sausage and gravy recipe is as good as it gets! The key is to start making the gravy when you throw the biscuits in the oven.
That way you can be sure the biscuits are still perfectly fluffy and hot when you pour the gravy on top of them. I tend to add so much gravy that I barely see the biscuits anymore… Not that I don’t like the biscuits – it’s because I LOVE the gravy even more! Although I do use this same recipe to make biscuits for any meal. It’s a great one, so make sure you save it in your bookmarks!
Ingredients
Gravy:
½ pound ground breakfast sausage
4 Tbsp Gold Medal all-purpose flour
2 Tbsp Kerrygold butter
3 cups McArthur milk
black pepper and salt to taste
Biscuits:
2 cups Gold Medal all-purpose flour
4 tsp baking powder
1 tsp baking soda
salt, to taste
3 oz. Kerrygold butter, cold & diced
8 oz. Borden buttermilk
Instructions:
For the biscuits:
Preheat the oven to 400 degrees.
Combine the dry ingredients and whisk together. Knead the cold, diced butter in gently.
Add buttermilk. On a floured board, knead just enough to bring the dough together. Try not to knead any more than needed, to make sure you’ll get fluffy biscuits.
Form a nice, flat mass of the dough and use a biscuit cutter to cut out the biscuits. Place on a baking sheet covered with parchment paper.
Bake in the preheated oven for approximately 10 minutes, until golden in color.
While the biscuits are baking, start the gravy:
Saute the breakfast sausage until completely cooked. Remove it with a slotted spoon, but leave about 2 Tbsp grease in the skillet, for the roux.
Add the butter and melt it. Add the flour a little at a time, whisking constantly. Cook for 2-3 minutes.
Start adding cold milk, a little at a time, whisking and stirring it into the roux. Add the cooked sausage back in and keep adding milk until you’ve reached the desired consistency. Season with salt and pepper.
Cut biscuits in half and pour a nice amount of gravy on top of them. Serve immediately.
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Quick tip: Choose your favorite kind of sausage for this!