Does any one have a southern recipe for "Sausage Gravy & Biscuits" that they would like to share?

Answer 1

This is one of those "handful of this and a pinch of that" recipes, so I will do my best to tell it to you so it is understandable.
Brown your sausage in a large skillet and pepper the heck out of it. When it is done, turn your heat down to medium and add a handful of flour to it. Add enough flour to soak up the grease from the sausage. The flour will coat the sausage. Start pouring milk a little at a time to the pan, stirring constantly with a fork. Key to good gravy - don't stop stirring until you take it off the heat. Don't add too much milk at a time. Let it thicken some before adding more milk so you don't make it too thin. I also add a beef boullion cube to it for added flavor. Keep going til the flour is all off of the sausage and it is the thickness you want it. Gravy made this way is trial and error, if you don't get it right the first time, remember what you did and try to correct it the next time.
When it comes to the biscuits, I cheat. I buy the frozen ones.

Answer 2

Typically, it's just called "Biscuits and Gravy".

The recipe below is from foodnetwork - Alton Brown...
You got to have sausage in the gravy! For me, it's all about the gravy.
For the biscuits... make your own or use the Pillsbury biscuits in the can.

You can also search for "sausage gravy", "sawmill gravy" and "country gravy" are typically all the same thing.

For the biscuits, "buttermilk biscuits", "southern biscuit" or "drop bisquits" are very similar.

Sawmil Gravy

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. 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 toast or biscuits.


Southern Biscuits
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
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. 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.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes

Answer 3

Sausage Gravy
1 lb. sausage
2-3 tbsp. flour
1/2 tsp. garlic powder
1 tbsp. Sugar
milk

Over medium heat, crumble sausage and brown. Sift flour into pan and stir with a whisk, creating a roux with the fat rendered from the sausage (some people remove the sausage, I personally don't). Add garlic powder and sugar to roux, add milk, stirring constantly as it comes to a boil. Be careful not to spill as gravy is very hot. Gravy will thicken as it simmers. If it becomes too thick, add more milk. Return sausage to pan if you had removed it.


Easy Biscuits
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo

Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin wells or cupcake wells. Bake 350~ about 25 to 30 minutes or until golden brown and doubled in size.

Answer 4

All I do is buy Pillsbury Biscuits, then for the gravy.....
Jimmy Dean Sausage (whatever flavor you like)
All-Purpose Flour (2 -3 heaping Tbs.)
Milk

cook sausage until done, sprinkle flour over sausage & stir to coat well. Pour in milk & stir constantly if it gets too thick, add more milk to thin it out. Salt & pepper to taste...

Once the gravy is to the desired thickness, spoon over fresh baked biscuits & chow down...

Answer 5

use the grease you cooked the sausage with crumble a few pieces of sausage in the pan put in your flour turn the stove to med heat brown the flour salt and black pepper added add milk stir while you wait for gravy to get thick as you like. eat while gravy is hot.

Answer 6

BISCUITS & SAUSAGE GRAVY


1 lb Bulk pork sausage
2 tb Onion -- finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

Answer 7

"Southern Sausage Gravy" - Serves 6

1/2 lb. mild or sweet sausage; removed from casings
1/2 lb. spicy Italian sausage; removed from casings
3 tbsp. all-purpose flour
3/4 cup milk
3/4 cup defatted chicken broth; preferably homemade
1 1/2 tsp. chopped fresh thyme leaves (or 1/4 tsp. dried)
Salt and freshly ground black pepper to taste
6 rolled buttermilk biscuits, for serving

1) Cook both of the sausage meats in a large nonstick skillet over medium-high heat, breaking meat up with the spoon, until browned and cooked through. Using slotted spoon, transfer meat to a bowl.
2) Remove all but 3 tbsp. of fat from skillet. Sprinkle the flour into the skillet; stir well and cook over medium-high heat 1 minute, stirring constantly. Remove from heat.
3) Slowly add milk and broth, whisking constantly until mixture is smooth. Return skillet to heat; cook until gravy is slightly thickened, 2 to 3 minutes. Add thyme; season with salt and pepper.
4) Add reserved crumbled sausage meat to skillet; combine well. Cook over medium heat until warmed through. Serve immediately over baked split biscuits.

Answer 8

Easiest way is to buy frozen biscuits and a good gravy mix. Fry a little sausage and add to the gravy (leftover grease and all) and your done.

Answer 9

"This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions."
Original recipe yield: 5 servings

PREP TIME 45 Min
COOK TIME 10 Min
READY IN 2 Hrs 25 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound sage flavored ground breakfast sausage
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash Worcestershire sauce
1 dash hot pepper sauce
2 packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
5 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Answer 10

sure comeon over