I ordered sausage gravy and biscuits and gravy at a restaurant the other day and had to spit it out. I’m a Southern Grandma and a very testy old crone. Don’t you screw with our gravy! If you are a global viewer, that won’t mean much to you. Just think of your favorite cultural/ethnic dish from home. Let someone make it so you can’t tell what it is supposed to be and try to eat a bite. It cannot be done!!! If you are curious to try our local cultural treasure here is a decent recipe to give it a try.
Another Southern Mom’s Biscuit Recipe…
2 Cups White Lily Self-Rising Flour
¾ Cup Crisco
½ To ¾ Cup Buttermilk
Preheat the oven to 425 degrees Fahrenheit.
Step 1 Measure out the self-rising flour into a large bowl.
Step 2 Spoon the Crisco into the bowl with the flour, and using a pastry cutter, cut the Crisco into the flour until it creates pea-sized pieces of dough.
Step 3 Pour in ½ cup of buttermilk and mix tenderly with your hands just until the dough is moist. Add more buttermilk as needed, but do not overwork the dough.
Step 4 Once the dough is ready, turn it onto a lightly floured surface and flatten it with your hands into a 1-inch-tall mass. Cut out biscuits with a lightly floured biscuit cutter, and place them in a metal baking pan.
Step 5 Bake the biscuits for 20 to 30 minutes or until golden brown.
Serve with butter and jam or over biscuits with sausage gravy…below…
Sausage Gravy for Those Biscuits
1 (16 Ounce) Can Refrigerated Jumbo Buttermilk Biscuits (Or Your Own Above)
1 (Pound Original Hearty Pork Sausage Cooked and Crumbled
1/3 Cup Flour
3 Cups Milk
½ Teaspoon Kosher Salt or To Taste And
Ground Black Pepper To Taste
Step 1 Bake biscuits according to directions.
Step 2 Meanwhile, cook sausage in large skillet over medium heat until thoroughly heated and browned, stirring frequently. Stir in flour to coat. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Step 3 Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy. 8-10 Servings.