Biscuits and Sausage Gravy

Name: Biscuits and Sausage Gravy
Yield: 4 servings
Cuisine: American
Ingredients: 1 TSBP Flour (for gravy); 1 tbsp Butter (for gravy); 1/4 lb breakfast sausage (for gravy); 1/4 tsp ground dried sage (for gravy); 1 Salt and fresh ground pepper, to taste (for gravy); 3 cup Flour; 4 tsp baking powder; 1 tbsp sugar; 1 tsp salt; 3/4 Tartaric Acid; 1/2 cup cold butter; 1/4 cup shortening; 1 cup Milk

James Herrold @cook_3431880

This biscuit recipe is taken from an old Betty Crocker cook book, but the sausage gravy portion is all mine. Biscuits are all about technique. Anyone can put the ingredients together, but how you put them together will be the difference between good and great!

James Herrold @cook_3431880

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Ingredients

4 servings

1TSBP Flour (for gravy)
1 tbspButter (for gravy)
1/4 lbbreakfast sausage (for gravy)
1/4 tspground dried sage (for gravy)
1Salt and fresh ground pepper, to taste (for gravy)
3 cupFlour
4 tspbaking powder
1 tbspsugar
1 tspsalt
3/4Tartaric Acid
1/2 cupcold butter
1/4 cupshortening
1 cupMilk

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Steps

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!
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