SAUSAGE GRAVY AND BISCUITS

I love sausage gravy and biscuits. I’m pretty sure that I’ve mentioned before, but I love gravy or sauces. Turkey gravy, beef gravy, au jus, mushroom gravy, salad dressing, Indian sauces, the mysterious space Swiss Chalet sauce, etc.  If I can, my plate is generally gravy with a side of meat (or whatever it goes on). My salads drown. I will spoon out the sauce from butter chicken and ignore all the chicken. Having a sausage gravy over a fluffy biscuit more than meets the saucy love.

As Hubby is not a fan of sausage gravy over biscuits, but is a big one of the biscuits (specially with gooseberry jam), I will generally make a one person portion of sausage gravy.

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Servings 10 biscuits

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup shortening or unsalted butter
• 1 egg
• 2/3 cup milk

Instructions

• Preheat the oven to 450°F.
• In a medium bowl, combine the flour, baking powder, sugar, and salt and whisk together.
• Cut in shortening until the mixture resembles coarse crumbs.
• Beat the egg with milk, then stir into the dry ingredients until it just moistened.
• Turn onto a well-floured surface, knead 10 times.
• Roll to inch thickness, fold over.
• Roll to inch thickness, fold over.
• Roll to 3/4 inch thickness.
• Cut with a floured 3 inch biscuit cutter.
• Place on lightly greased baking sheet, or a baking sheet lined with a silpat mat. Edges can touch.
• If you desired a browner top, give the biscuits a light eggwash.
• Bake at for 8-12 minutes or until golden brown.

This recipe for sausage gravy is just an estimate as it was just for one person. Feel free to omit the shallots, I add them if I have them, but otherwise the main ingredient is the sausage. I’ve used breakfast sausage, chorizo, farmers sausage, any sausage that has a lot of fat.

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Ingredients

• 1 cup sausage chopped small
• 1 small shallot chopped small
• 2 tablespoons flour (heaping)
• Bacon fat or butter (if there isn't enough fat from the sausage)
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1/2 cup milk room temperature
• 1/2 cup water

Instructions

• Saute the sausage (and shallot if you have it) until the fat has rendered out.
• If you don't have about 2 tablespoons fat total, add bacon fat.
• Add the flour and spices and mix together. Sauteing briefly.
• Add the milk and whisk until it begins to thicken.
• Add the water and whisk until it begins to thicken.
• Add additional salt and pepper to taste. Pour over the biscuits.