A Distinctly Different Homestead
Biscuits and Sausage Gravy
Here's my recipe for the old time diner favorite. We have this just once in a while, since it's not that kind to the waistline. I have never measured the amounts of ingredients I use in the gravy, so you'll have to eyeball it, too! It's a very forgiving dish, so do try it!Kefir Biscuits
4 cups flour
2 Tbsp baking powder
4 tsp sugar
1 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/2 cup kefir or buttermilk
Preheat oven to 450.
Mix together the dry ingredients. Cut in butter. Make a well in the center and pour in kefir. Stir just till flour is moistened. turn out on a floured surface and knead till smooth, about 12 times. DO NOT OVERKNEAD! Press out to about 1" thick. Cut out biscuits. Place close together, but not quite touching on an ungreased baking sheet. Bake at 450 for 12-15 minutes.
Sausage Gravy
1 1/2 pounds bulk mild breakfast sausage
bacon grease
flour
milk
salt pepper
In a large skillet, cook the sausage till browned, keeping it chopped in small pieces. When it's almost finished, add in about 1/4 cup (ok, maybe about 1/2 cup) of bacon grease. You save your bacon grease, right? If you do not add the bacon grease, this gravy will not taste right! I told you it isn't a diet breakfast!) When that's all melted and mixed around, sprinkle on about 3/4 cups of flour. You want all the meat coated with flour and all the grease mixed with it, too. Then add milk until the meat is covered by about 1/2 inch. As you bring it to a boil, add in salt and pepper to taste. It needs a lot of salt. I guess I use just over a tablespoon, but add 2 tsp, then add it a bit at a time, to your taste. Use your pepper liberally, too.
When the gravy is incredible, and the biscuits are hot from the oven, serve as follows:
Split a biscuit and spread with butter, if desired (I do not, but my husband does). Cover with the sausage gravy. Serve with a scrambled egg on the side and orange juice.
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09:13, Friday, July 11, 2008 .. Posted by AnonymousOh my! I can see why this recipe isn't kind to the waistline. It sounds delicious though! I supposed it's not so bad for an every-now-and-then treat! :)
Thanks for participating in my Favorite Ingredients Friday recipe exchange! I do appreciate it.
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