BSG Biscuits and Sausage Gravy
Biscuits first, they're the foundation
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup Shortening - i use Crisco butter flavor
2/3 cup milk
variation - throw in some dices jalepenos and a bit of shredded cheddar.
Preheat the oven to 425°F.
Mix all the dry ingredients together in a bowl.
With a pastry blender, or two knives cut the shortening into the dry mixture until it has the consistency of coarse cornmeal. Add the milk while gently stirring with a fork. The dough that forms should be soft, but not sticky. You may have to add a little more or less depending on the temperature. Knead the dough on a floured board until smooth. DO NOT OVERWORK! Roll out the dough, or pat it flat. Cut with a biscuit cutter or a glass cup and place on a lightly greased baking sheet about 1 inch apart. This recipe makes about a dozen biscuits about 3 inches across and a half inch tall (unbaked). Bake 12-15 minutes, or until golden brown.
8 ounces fresh pork sausage or any sausage you like.
1/4 cup all-purpose flour
2 1/2 cups half and half or cream
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne less if you don't like too much heat
1/4 teaspoon garlic powder
1/4 teaspoon onion powder ( fresh garlic and onion is ok too, but i like the consistency of the gravy better when using dried)
1 dash of Worcestershire sauce, optional, can always be added to taste after serving, but just a tiny bit gives a nice taste.
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 3-4 tablespoon drippings in skillet. Set heat to med to med-low flame.
Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 - 2 minute. Gradually whisk in cream, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and other spices. ENJOY !
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Last edited by woolleyworm; 11-03-2009 at 09:54 PM..