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Biscuits and Sausage Gravy

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I have a problem. An addiction, actually. When I moved down to Texas I found gold in the form of biscuits smothered in thick, creamy, white sausage gravy. Next thing I knew I was waking up early in the morning to walk over to the cafeteria, sleepy and still in my pajamas. I’d grab a worn down plate, place my biscuits and gravy carefully as to get the perfect ratio of bread to sauce, and sit in hard, brightly colored booths alone. Happily, would eat my gold slowly, perhaps studying for an exam or just people watching. Near the end of the year I did this nearly every day.

Perhaps the reason I gained some of my freshman 15.

I think I became known for my addiction, my excitement was always extremely noticeable whenever there were biscuits and gravy served. I would not be surprised if my sadness was also noted when there was, in fact, no biscuits and gravy. A friend of mine even put in a request to the cafeteria to serve more biscuits for breakfast. My little college life became a routine, and needless to say breakfast was on the beginning of this list.

A few weeks after my freshman year of college let out, I found myself really missing the alone time I had early in the mornings. I missed watching the corps march around, the studiers, the early risers. I missed watching the people who were clearly uncomfortable with sitting alone (something I think people should all try, it’s actually pretty relaxing), and seeing friends walk in on occasion. But obviously, most of all, I missed biscuits and gravy. I craved it, it was all I could think about at times. I’d spend time searching up recipes, whether or not to add sausage to my gravy, how to get the fluffiest and prettiest biscuits. Should I use regular whole milk, or go out on a limb and use buttermilk. These sadly, are the thoughts that ran through my head.

I wasn’t lying, I’m addicted. Madly, utterly addicted.

I finally got around to making my own gold before work one morning. I played music in the kitchen as I baked up my buttermilk biscuits and stirred up my roux for the gravy. Plated up my food, took some pictures, and ate. And I was happy. My biscuits were a bit flat due to the fact that I eyeball measured everything, because at the time I had no measuring cups or spoons. So today I bought some pretty, deep red measuring spoons at Target. I get excited over cooking supplies. And biscuits. This is sad, I need help.

My addiction has been quieted for now, but I give myself two weeks until I start craving it again.

Also, just as a note for the recipe, the biscuit dough is very wet, I’d strongly suggest using floured hands, make a ball out of the dough then plop it into a shallow dish with flour. Cover the dough ball with flour, then take it in your hands and pat off the extra. Place in the baking dish and repeat until full/dough is used up.


Biscuits and Sausage Gravy
via Taste and Tell Blog

Buttermilk Biscuits

makes 12 biscuits
total time: about 25 minutes

  • 2 C flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 Tbsp unsalted butter
  • 1 1/2 C buttermilk
  • Additional flour
  • 2 Tbsp melted butter

Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.

Sausage Gravy

total time: about 15 minutes

  • 1 16 oz. tube of pork sausage
  • Additional fat if needed: bacon grease or butter
  • 4 Tbsp flour
  • 3 C milk
  • Salt and pepper to taste

Heat 2 teaspoons of vegetable oil to a cast iron skillet or large saucepan over medium high heat. Add the sausage and break it up into bite size chunks, but don’t break it up too much, you want nice cocoa puff sized chunks. Brown the sausage and get some fond on your pan.
Turn the heat down to medium. Remove the sausage and drain, reserving the fat. Return about 3 to 4 tablespoons of the rendered sausage fat into the pan. If you don’t have enough fat, add a little bacon grease or butter to bring it up. Add the flour and cook while whisking until the roux is golden brown. Keep stirring and slowly pour in your milk, making sure to whisk out all the lumps. If it looks too thin, don’t worry, it’ll thicken once it simmers. If you like your gravy super thick, use less milk (2 or 2 1/2 cups). Once you added all the milk, return the sausage back to the skillet, and season with salt and plenty of freshly ground pepper. Simmer the gravy until it’s thickened and serve it over your split biscuits.

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