A Northerner’s take on Biscuits and Sausage Gravy

When there is 6 to 8 inches of snow on the ground I crave comfort foods. I have a few dishes that I only make once every so often and Biscuits with Sausage Gravy is one of them as it not a very “figure friendly” meal. Biscuits and Sausage Gravy is a popular Midwest and Southern dish. We eat it here in the North East as well but I don’t think it has the same popularity. I’ve eaten this dish in restaurants and diners between New York and Virginia and have always enjoyed it.

I did find though that sometimes the sausage gravy was a bit on the bland side when making it at home using the original ground pork sausage in the round plastic tube; so I decided to change up the standard recipe of ground pork sausage, and use Sweet Italian ground sausage meat. (If you like something more spicy you can use Hot Italian sausage meat). So here is my version of the classic along with the easy biscuit recipe that I use. Serve it for Breakfast or dinner especially on a snowy day. I hope you enjoy it.

Easy Biscuit Recipe

Servings Approx. 8 biscuits depending on the size cutter you use.

Ingredients

  • 2 cups self-rising flour 
  • 1 ½ cups heavy cream, cold (don’t substitute milk, heavy cream is a must!)
  • 1 tsp fine salt

Instructions

  1. Keep the heavy cream in the fridge until you’re ready to use it.
  2. Add flour to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
  3. Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2″ thick. Fold into thirds, turn 1/4 and fold again, continuing 3 times.
  4. Cut biscuits with a 3″ biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
  5. Place biscuits on a cookie sheet about 2″ apart. Bake for 12 minutes, until golden.
  6. Brush with melted butter. Serve warm.

Sausage Gravy

Ingredients

  • 1 – 1 1/2 lb. Sweet Ground Italian Sausage, casing removed if you have Italian sausage links
  • 2 Tablespoons Butter
  • 1/3 Cup Flour
  • 3 Cups Milk
  • 1/4 teaspoon Garlic Powder
  • 1/4-1/2 teaspoon Seasoned Salt, to taste
  • 1/2 teaspoon Black Pepper, more to taste

Instructions

  1. Brown the sausage in a large skillet over medium-high heat until no longer pink.
  2. Add the butter to the pan and stir it around until melted.
  3. Sprinkle the flour over the sausage and stir for 2 minutes to cook off the flour.
  4. Pour the milk slowly onto the sausage and flour mixture, slowly mixing and stirring constantly until the sauce becomes smooth and thickens.
  5. Stir in the seasonings. Taste the gravy and adjust the seasoning if necessary.
  6. Serve immediately over split or crumbled biscuits. I love it topped with fresh cracked pepper.

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3 thoughts on “A Northerner’s take on Biscuits and Sausage Gravy

  1. Pingback: A Northerner’s take on Biscuits and Sausage Gravy — Recipes from a Small Kitchen | My Meals are on Wheels

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