Biscuits + Sausage Gravy
Source of Recipe
practical recipes
Recipe Introduction
A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your
sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour
accordingly. If you end up making more roux you will need more milk so have extra on hand.
Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown
the roux, just cook out the floury taste. Four things are necessary to assure a smooth lump-free
gravy. You must constantly whisk the roux and the gravy throughout the process. You must add
cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the
heat at no more than medium. You can adjust the consistency however you like, but a thick
creamy gravy is the target viscosity.
List of Ingredients
Biscuits + Sausage Gravy
the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
1/4 Level teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk
the gravy:
1/2 pound ground sausage of your choice
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste
the biscuits:
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and
knead on a floured board just enough to bring the dough together. It is vital that you knead
gently and no more than is necessary or you will develop the gluten in the flour and make the
biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat
mass with the dough and cut out biscuits with a biscuit cutter. Don't make them too high or
the outside could become over browned by the time the inside is cooked. Place them on
parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the
gravy immediately. It should be done close to the same time as the biscuits,
which is when they are golden in color.
the gravy:
Saute the sausage until it is cooked and has released as much of its fat as possible. Remove the
sausage with a slotted spoon and do NOT drain the grease. You'll need it to make the roux.
(I said this was delicious, not health food). You should have about 2 tablespoons of rendered
pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat,
constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time,
whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the
desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over
them, and enjoy one of the most embracing and comforting taste sensations known to man.
My gratitude to Debra Cazille for the gravy recipe. Debra owns the Living Spring Farm
Bed & Breakfast in Adamstown Pennsylvania, (livingspringfarm.com). Debra is an accomplished cook
and prepares all the homemade meals at the bed & breakfast.Recipe
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