Country Sausage Gravy And Buttermilk Biscuits Recipes

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COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS



Country Sausage Gravy and Buttermilk Biscuits image

If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.

Provided by therockmiester

Categories     Breads

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 lb bob evans savory sausage (or just country sausage)
1/2 teaspoon sage
3/4 cup all-purpose flour
2 cups water
1 cup milk (2% or whole)
salt and pepper
1 (16 ounce) package of grands buttermilk biscuits (In the Dairy)

Steps:

  • Before you get started, get your biscuit's on a pan following the pkg. directions.
  • While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
  • In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
  • Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
  • Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
  • Once you have the flour browned, start folding in the sausage.
  • Mix 2 cups water with 1 cup milk and stir together.
  • Start slowly pouring the milk and water mix into the the sausage mixture,.
  • Only pour what you need to get a nice consistency.
  • (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
  • Use your judgement on adding more milk or water to your taste.
  • * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
  • Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
  • Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
  • Pour over freshly baked buttermilk biscuits -- or your own.
  • ( but if your making your own, make them first before you even think of making this gravy).
  • Enjoy!

EASY SAUSAGE GRAVY AND BISCUITS



Easy Sausage Gravy and Biscuits image

Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 15m

Yield 8

Number Of Ingredients 5

1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
¼ cup flour
2 ½ cups milk
Salt and ground black pepper to taste

Steps:

  • Bake biscuits according to package directions.
  • Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. 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.
  • Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g

BUTTERMILK SAUSAGE GRAVY



Buttermilk Sausage Gravy image

This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 15m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package pork link sausages (such as Farmer John(R))
¼ cup bacon drippings
¼ cup all-purpose flour
2 ½ cups buttermilk
salt and ground black pepper to taste

Steps:

  • Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g

REAL, "DOWN HOME" SOUTHERN COUNTRY BISCUITS AND GRAVY:



Real,

Real, "down home" biscuits and gravy was originally "poor folks' breakfast," but it was so good and became so popular that no self-respecting Southern home today is complete without a good biscuit and gravy recipe. The gravy is still referred to by many as "sawmill gravy," because gravy and biscuits was a quick, cheap, and filling breakfast that was served in the logging and sawmill camps throughout the South. Real "down home" Southern biscuits and gravy became so popular and such a staple in Southern breakfast diets because it is nutritious, simple, easy, and inexpensive to make. The ingredients are simple and can be found in any kitchen. Sausage gravy, egg gravy, and all the variations begin with the basic "Sawmill" or "Milk" gravy recipe. The recipe given here is the basic sawmill gravy recipe that is still used by most Southerners. It is the recipe that my family has used for several generations. As for the biscuits, there are lots of complicated recipes for biscuits "out there", but the real, honest-to-goodness biscuits that are served up in most Southern homes are simple and easy to make. The baking time is the most time consuming part of making good biscuits. The biscuit recipe I give here has also been used by my family for several generations. When made as directed, the results will be light, fluffy, melt-in-your-mouth biscuits that are delicious with the basic gravy recipe that I also give here, as well as with one's favorite jam, jelly, marmalade, molasses, or honey--or just split open with a little butter melted inside. To make sausage gravy or other variations, cook up the sausage first and use the fat from it to make the rue for the gravy. Break up the sausage into small pieces and set within easy reach before starting the gravy When the gravy has thickened, stir in the sausage or other ingredients that you may have in mind. Adding other ingredients is the last step in making variations of the basic "sawmill" or milk gravy recipe. In the biscuit recipe, Martha White self-rising flour is preferred. It is finer ground flour than almost any other flour on the market, has superb leavening, and yields lighter biscuits. If plain flour is used, add 1-1/4 tsp of double-acting baking powder and 1/4 tsp of salt per cup of flour. These pertain to all-purpose flour only and should be omitted when using self-rising flour. Also, the rule of thumb for eggs is to use 1 egg for every 2 cups of flour. When making biscuits and gravy, one thing should be remembered: Make the biscuits first, and make the gravy while the biscuits are baking. Preheat oven to 350 degrees F. Baking time for biscuits is 20-30 minutes, depending on your oven. Some ovens run a little hot or cool, so baking time may vary slightly.

Provided by AlSwilling

Categories     Breads

Time 1h10m

Yield 8 biscuits, 4 serving(s)

Number Of Ingredients 10

2 cups self-rising flour
1 large egg
1/4 cup oil
1 cup buttermilk
3 tablespoons flour
3 tablespoons oil
12 ounces evaporated milk
12 ounces water
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • FOR THE BISCUITS:.
  • Wash Hands.
  • Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
  • Beat the eggs slightly to blend yolks and whites.
  • Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
  • Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
  • The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
  • Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
  • Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
  • Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
  • Cathead Biscuits.
  • For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
  • Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
  • Remove biscuits from oven when done. Serve hot.
  • Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
  • FOR THE GRAVY.
  • Mix evaporated milk and water and set aside within reach.
  • In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
  • Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
  • When flour has browned slightly, pour in milk, all at once, stirring constantly.
  • Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
  • As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
  • Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
  • Add additional salt and pepper if needed.
  • Serves 4.

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