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BSG Biscuits and Sausage Gravy

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by woolleyworm, Nov 3, 2009.

  1. woolleyworm

    woolleyworm Active Member

    Joined:
    Feb 23, 2009
    Messages:
    4,963
    Location:
    SW Fort Worth
    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!
    Last edited: Nov 3, 2009
  2. BETH

    BETH Well-Known Member

    Joined:
    Jul 10, 2009
    Messages:
    6,887
    Location:
    naugatuck,Ct.
    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
  3. BETH

    BETH Well-Known Member

    Joined:
    Jul 10, 2009
    Messages:
    6,887
    Location:
    naugatuck,Ct.
    when u roll out the dough or pat if flat how thick should it be before u cut with cutter?
  4. woolleyworm

    woolleyworm Active Member

    Joined:
    Feb 23, 2009
    Messages:
    4,963
    Location:
    SW Fort Worth

    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 :):)
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