Biscuits and Gravy

OK, I have to admit I never heard of biscuits and gravy before moving to Darrington. So of course I had set out and make my own from scratch. I was off to a good start, because I had a great buttermilk biscuit recipe. If you want a great recipe, start with great ingredients. Buy a top quality bulk breakfast sausage, and make your biscuits from scratch.



A good biscuit made from scratch
makes all the difference!












Buttermilk Biscuits:

2 cups all-purpose flour

2 ½ teaspoon baking powder
½ teaspoon salt

1 tablespoon sugar

½ cup butter, room temperature and soft

¾ cup buttermilk


Mix flour, baking powder, baking soda, salt and sugar in mixing bowl. Cut in butter until mixture is coarse crumbs. Work in the buttermilk to make a soft dough. Knead on lightly floured board about 2 minutes to form a smooth ball. Place on greased baking sheet. Roll out to form about an 8 inch square. With a knife, indent to make 12 square biscuits, but do not separate.  Bake at 400' F until golden brown, about 15 minutes.

Biscuits are best fresh! I, however, always make extra so I can freeze them. This recipe freezes well. Toast them up and your ready any time you get a hankering for biscuits and gravy.

Country Gravy:

1 lb pound good breakfast sausage

1 small yellow sweet onion, diced
1 to 2 cloves garlic, pressed through garlic press

½ cup scallions, (green onions), thinly sliced

2 cups milk, maybe a bit more, depending on thickness of gravy

1 tablespoon potato starch, or corn starch

1 tablespoon all-purpose flour

1 teaspoon thyme leaves

pinch of paprika

Tabasco, to taste

salt and pepper to taste

In a heavy over sized skillet cook sausage and brown, saute the onions until soft, add the sausage. Toss with potato starch, flour and garlic, add 1/3 cup milk. Cook to form a rue, (a paste). Turn down heat and stir in the rest of the milk to make smooth gravy. Add thyme leaves, paprika, Tabasco and salt and pepper to taste, simmer for 10 minutes. Add scallions and simmer for 5 more minutes.


One pound of sausage makes a lot of gravy for our household of two. If you're in the same boat, don't worry. It freezes well, and you can use it with those extra biscuits you just froze.

Comments