BSG Biscuits and Sausage Gravy

woolleyworm · 11-03-2009, 04:23 PM

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 !

Happy Eating!

BETH · 11-03-2009, 05:19 PM

thanks woolleyworm sounds good never made biscuits but i am going to give it a try if i run into problems i will email u back-thanks again

BETH · 11-03-2009, 05:23 PM

when u roll out the dough or pat if flat how thick should it be before u cut with cutter?

woolleyworm · 11-03-2009, 08:41 PM

Quote:

Originally Posted by BETH

when u roll out the dough or pat if flat how thick should it be before u cut with cutter?

usually about 1/2" or so cooks up nicely; if I add the peppers and cheese to the biscuits, I'll go slightly thicker. I just got a ton of peppers last week, so it looks like I'll be doing pepper biscuits and pepper corn bread this weekend

11-03-2009, 04:23 PM	#1
woolleyworm TFF Moderator/Host Join Date: Feb 2009 Location: SW Fort Worth Contributor Posts: 4,882	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 ! Happy Eating! __________________ . What are you gonna do, talk the alien to death? -- (on Sigourney Weaver's worry about Guns in Aliens) "Safety is something that happens between your ears, not something you hold in your hands." "I carry a small gun to compensate for my huge Blue press." . --> Last edited by woolleyworm; 11-03-2009 at 08:54 PM..

11-03-2009, 05:19 PM	#2
BETH Advanced Senior Member Join Date: Jul 2009 Location: naugatuck,Ct. Contributor Posts: 6,666	Re: BSG Biscuits and Sausage Gravy thanks woolleyworm sounds good never made biscuits but i am going to give it a try if i run into problems i will email u back-thanks again

11-03-2009, 05:23 PM	#3
BETH Advanced Senior Member Join Date: Jul 2009 Location: naugatuck,Ct. Contributor Posts: 6,666	Re: BSG Biscuits and Sausage Gravy when u roll out the dough or pat if flat how thick should it be before u cut with cutter?