what is bicuits and sausage gravy.?

Question

where does it originate from, how do i make it.

where do i buy the biscuit mix in England or how do i make it.

Answer 1

First, the biscuit is not a cookie.
Our biscuits are more like scones.

Need a recipe?

Buttermilk Biscuits Recipe #27940
Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!
by Sue L
12
servings
time to make 18 min 10 min prep
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 cup vegetable shortening
1 cup buttermilk

1. Preheat oven to 450 degrees F,.
2. Sift dry ingredients together.
3. Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
4. Form a well in center of flour and pour buttermilk in.
5. Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
6. When it comes away from sides without sticking too bad, it's ready.
7. Otherwise, work in a little more flour.
8. Place dough on floured surface and knead 5-6 times.
9. Do not knead too much or dough will become tough.
10. Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
11. Place biscuits on ungreased cookie sheet.
12. Bake at 450 degrees F.
13. for 8-12 minutes or until light golden.
14. Brush tops with melted butter, if desired.
15. Serve warm with sausage gravy or butter and preserves, if desired.

Check out the picture!!!
http://img.recipezaar.com/img/recipes/27/94/0/large/picfLS7r3.jpg

As per the gravy, it is like a bechamel sauce with crumbled cooked pork mince sometimes with just a little coffee in it.

Try the gravy that goes with this Country Fried Steak, and stir in your browned mince into it.
Split your biscuits and cover them with gravy.
The country fried steak goes well with biscuits on the side and is an American standard. Try it!!!

Country Fried Steak Recipe #36023
Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken.
by Sue L
6
servings
time to make 20 min 5 min prep
1 1/2 lbs cube steaks
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour, divided
1 1/2 teaspoons salt, divided
1 1/4 teaspoons pepper, divided
1 teaspoon paprika
2 1/2 cups milk, divided
3 eggs, beaten
4 tablespoons oil
butter

1. Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
2. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
3. Season both sides of cube steaks with additional salt and pepper, if desired.
4. Dip cube steaks in milk, then dredge in seasoned flour.
5. Dip floured steaks in egg wash, then again in the seasoned flour.
6. Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
7. Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
8. Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
9. Add enough butter to the pan to equal 3 tbsp along with the oil.
10. Melt the butter and add 3 tbsp flour and stir with a wisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
11. Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
12. Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

Look at a picture of this recipe!!!
http://img.recipezaar.com/img/recipes/36/02/3/small/picDoF9lB.jpg

Just in case, cube steak is a slice of round roast that has been pounded with a nubbed mallet to tenderize it. Not sure if meat cuts are the same everywhere. So just making sure!
Cheers!

Answer 2

Here are the biscuits... 2 cups all purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3 oz. cold butter, diced 8 oz buttermilk Pinch of salt 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°F 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. Here is the gravy... 1/2 pound ground breakfast sausage. 2 tablespoons butter 4 tablespoons all purpose flour 3 cups cold milk Salt and pepper to taste Sauté 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. You should have about two 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 three 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. 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.

Answer 3

Sweetie,my grandmother makes this all the time.I am not a meat eater myself,but i do have the recipe.

Sausage Gravy
1 pound of sausage
3 cups milk
oil,(if needed)
salt and pepper
1-1/2 cups flour
In a skillet,preferrably cast iron fry sausage.If sausage doesnt give off enough fat,add a little oil as it is cooking.Remove sausage leaving fat behind.Add flour,and stir so that the oil is soaked into the flour to make a roux.You do not want to burn this,but you want to take it alittle further than you do,for such as alfredo sauce.Add milk,salt and pepper.Whisk like crazy,it will thicken,when it begins to the thicken,tear sausage pieces(this is optional)into bite size bits and add.Stir and and serve with biscuits.

Here is how you make biscuits-
2 c Flour
4 ts Baking powder
3 tb Butter
1/2 ts Salt
3/4 c Milk

Mix dry ingredients and butter with 2 knives as
for pastry. Add milk and mix. Roll out an inch
thick. Cut in rounds, brush over tops with melted
butter. Bake about 15 minutes in a 350 degree
oven.

It isnt as complicated as it is made out to be.Really.This dish orginated in Southern America.Good luck hun,and have a good day!!

Answer 4

That is one on my husband's favorites.

The gravy is pretty easy, but it does take some pratice. Cook up your sausage in butter, if using links you will need to cut them into small pieces after cooking. When the sausage is done, sprinkle with flour stiring to combine the drippings and flour to a paste consistancy. Once you have the paste and it has cooked a few minutes, stir in cold, whole milk. It is very important that the milk is cold and to stir continually, this will help prevent lumps. If you have lumps in your gravy, continue stirring or wisk until they are gone.

Here is a good biscuit recipe:

Combine 2 cups flour, 2 1/2 teaspoons baking powder, and 1 teaspoon salt in a bowl. With a pastry blender or 2 knives cut in 1/3 cup of shortening or butter until it is broken into fine particles. Add 2/3 cups milk and stir gently with a fork until dogh holds together. Gather dough into a ball, turn it onto a lightly floured board and knead gently with floured fingers, about 12 kneading strokes. On a lightly floured board roll dough 1/2 in thick. Cut dough with floured buscuit cutter and place biscuits on a baking sheet. Bake at 425 degrees for 12-15 minutes.

Answer 5

Somebody else asked about sausage gravy earlier.

Biscuits and gravy is a popular breakfast dish in U.S. cuisine. It is made of (American-style) biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper. In some parts of the South this is also called sawmill gravy. It is often made in a cast iron skillet and served with fried eggs and sausage patties or links.

Here's an easy recipe

Ingredients
3 cups milk
6 tablespoons all-purpose flour
salt and pepper, to taste
8 ounces breakfast sausage, regular or spicy
2 3/4 cups biscuit mix
3/4 cup milk

Method
Whisk together the 3 cups milk, flour, and salt and pepper, until flour is dissolved. Pour into a skillet. Simmer, stirring constantly, for 15 minutes. Brown sausage in separate skillet, stirring and breaking up until cooked through; drain.

Stir sausage into gravy.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450° for 10 minutes, or until nicely browned. Ladle hot sausage gravy over split biscuits

Answer 6

From the south of course. First use a pound of sausage crumble up in skillet and fry until brown.Add 2 or 3 tablespoons of flour continue stirring until flour is brown, add about 3 cups of milk or half and half[ more if you like it thin ] continue stirring since it will burn easily and cook until thick,season with salt and pepper.Foe the biscuits put about 3 cups of self rising flour in large bowl, add shortening and cut shortening in until lumpy, add enough buttermilk until it forms a thick mixture. Knead the dough and roll out on table cut with a round biscuit cutter and bake until brown in 400 gegree oven. I don,t go by a recipe, so you may have to practice until you get it the way you like.

Answer 7

the absolute best biscuit and sausage gravy...trust me...and soooo easy. brown 1lb of ground "hot" sausage(i like jimmy dean), in a fairly large frying pan, do not drain. put just over 1/2 a cup of all propose flour in pan, mix well, add milk, enough to fill pan, mix well. bring to boil, mixing. turn off. stir occasionally, letting thicken, about 5 minutes. salt and pepper(lots of pepper) to taste. serve over hot biscuits....amazing, and so easy. really if i had to choose my favorite recipe, this would be it and i have a lot of recipes. thanks for asking. been meaning to share this. p.s. if you want thicker gravy add 3/4 cup of flour.... -o- moon, to much work, this works, flour will mix sausage, add milk, no lumps, promise.

Answer 8

Biscuits and sausage gravy is one of the best breakfasts in the world. Nothing will fill you up and leave you satisfied like it--it's soooooo good!

PS...the person who answered before me...excellent recipe!

Answer 9

bake biscuits and cut them in halves and cover with sausage gravy. i know it like doing brain surgery but there you have it. the family secret recipe

Answer 10

It's a Southern thang...lol. People in the Southern United States eat it all the time for breakfast. My daughter loves it. Rockin has it right. In fact so right, I want to go to his house and eat breakfast.