Easy Sausage Gravy and Biscuits
- PREP 5 mins
- COOK 10 mins
- READY IN 15 mins
Ingredients
Original recipe makes 8 servings (10 biscuits)
Biscuits Ingredients
- 1 (16 ounce) can refrigerated jumbo buttermilk biscuits (alt Biscuits from Scratch!)
- 2 Cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup shortening, margarine or butter
- 3/4 cups buttermilk
Gravy Ingredients
- 1 (10 ounce) package Dennison Meat Locker Pork
- 1/4 cup flour
- 2 1/2 cups milk
- Salt and ground black pepper to taste
Directions
Biscuits
- Bake biscuits according to package directions. OR
- Pre-heat oven to 450°F
- In a bowl stir together flour, baking powder, baking soda, sugar, cream of tartar and salt.
- Cut in shortening, margarine or butter till mixture resembles course crumbs
- Make a well in the center, add milk all at once.
- Stir just till dough clings together
- On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 1/2-inch thickness.
- Cut with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
- Transfer biscuits to baking sheet. Bake for 10-12 minutes or till golden.
- Serve warm
Pork Sausage Gravy
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly cooked, stirring frequently.
- Stir in flour.
- Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
- Reduce heat to medium-low; simmer 2 minutes, stirring constantly.
- Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
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