biscuits and gravy

[Jean Blanchard]

I have a request to make biscuits and gravy (sausage) for Christmas morning. I don't have a clue how to make this. I don't even know what kind of biscuit recipe I should use since I've never had this dish. HELP!

jb

[annecros]

In our home, it is done with a good quality fresh sausage, "loose" as in out of the casing, browned with onion, sometimes bell pepper, seasoned with salt and pepper and worchestershire. Then a light roux with the pan drippings and flour, finished with milk. The sausage and onions are then reintroduces into the gravy, with a couple of dashes of tobasco to taste.

Any good buttermilk biscuit is fine. If you must cheat, then those frozen Pillsbury biscuits will do.

Pretty simple, really, and very satisfying.

[JAZ]

Click here for a recent thread on the topic of gravy for biscuits.

This thread might help with the biscuits.

[jsolomon]

The biscuit is really secondary to this dish. If you make the gravy right, the dish will shine. You can use any good sausage to make this, but your own is always a nice touch--and it's easy.

http://home.pacbell.net/lpoli/index_files/Pork_Breakfast.pdf

That is a recipe for roughly 5 pounds of breakfast sausage. I'm riffing off of it, so you'll want to right this down.

What I would do is get 1 pound of ground pork (unseasoned)

1 TBSP salt

1.25 tsp black pepper

2 tsp red pepper flake

2 tsp sage

2.5 tsp parsley (fresh or dried) (optional)

1.25 tsp thyme (optional)

1.25 tsp coriander (optional)

Mix all ingredients well. Brown and break up in a skillet. Drain off fat, but leave the brown bits stuck to the pan and about 2 TBSP fat for every intended cup of finished gravy. Add flour to equal fat amount (4 TBSP fat = 4 TBSP flour). Using a wooden spatula (or other sturdy device) brown the flour in the fat and scrape the brown bits off of the skillet while browning. After the flour has reached roughly the blonde roux stage ~4-5 minutes, start adding the milk in stages. Whisk it together well over medium heat. Serve after all milk is added and the gravy has come back to a boil.

It's just like making milk gravy from fried chicken drippings.

[spaghetttti]

Biscuits and gravy is not a very photogenic dish, now is it? Should this be submitted to that other Dinner thread?

I will say this though, it is so tasty and satisfying. The gravy was really good, lots of soul food seasoning, black pepper and onions. The crumbled beef sausage patty was seasoned with aromatic sage.

[bilrus]

Biscuits and gravy is not a very photogenic dish, now is it?  Should this be submitted  to that other Dinner thread? 

I will say this though, it is so tasty and satisfying.  The gravy was really good, lots of soul food seasoning, black pepper and onions.  The crumbled beef sausage patty was seasoned with aromatic sage. 

←

It is just fine where it is. I just about licked my screen when I saw that picture. It doesn't have to look good.

[Jean Blanchard]

Thank you, Thank you, Thank you. I think I'm on track now. It's seems like this is something I've been missing in my life for so long!! Happy Holidays to all!

jb