Only recently have I started dabbling in baking. Usually, I’m more of a cook and not a baker, but there’s something so satisfying about being able to make these timeless homecooked meals on your own. It’s taken me a while to get these recipes right, partially because restaurants and fast food joints have given me such high expectations when it comes to country biscuits and gravy, but I think I’ve finally nailed it. Of course, these aren’t on a regular rotation at my house, but it’s nice to be able to whip them up when I have a craving. These Homemade Southern Biscuits and Sausage Gravy are also PERFECT for Thanksgiving Dinner.
For the biscuits, you’ll need:
1 1/2 c All-Purpose Flour
1 1/2 tsp Salt
1 tbsp Sugar
1 tbsp Baking Powder
2/3 c Milk
1/2 c Vegetable Shortening
Preheat your oven to 425°.
In a Large Mixing Bowl- Sift Together Flour, Salt, Sugar, and Baking Powder.
Make a well in the flour, pour in milk.
Add Vegetable Shortening and start kneading with hands, until thoroughly mixed. (This part gets super messy, so keep a towel handy to wipe your hands. It also helps to add a little more flour, if it’s really sticking to your fingers). This is when you can also add another splash of milk (if needed) to form and mix the dough.
Place dough onto a floured surface, and knead gently 6-8 times. Sprinkle your surface with more flour, if needed.
Pat dough to 1/2 in. thickness.
Using a cup or cutter, cut into biscuits.
Place onto ungreased cookie sheet and bake for 10-13 minutes or until golden brown.
I’ve played around with these a few times, altering size and thickness. Each time they come out relatively the same. I prefer them a medium size, and usually get about 7-8 biscuits.
These are amazing with just butter, jam, or honey. Or of course you can cover them with sausage gravy…keep reading to find out how to make some!
For the sausage gravy, you’ll need:
1 lb Breakfast Sausage, Mild or Hot
3 tbsp Butter
1/2 c All-Purpose Flour
2 c Milk
Salt and Pepper, to Taste
In a large skillet over medium-high heat, cook the sausage until brown and crumbly. If you have too much excess oil, drain while keeping about a tablespoon of the sausage oil in the pan.
Add the butter and stir well until melted.
Sprinkle in flour, stir, and allow to cook for several minutes. You’re essentially making a roux here, but make sure that you work quickly to eliminate clumps and keep your flour from burning. I’ve found that a whisk is the easiest tool to use for this.
Add in the milk and whisk until well combined.
Continue whisking over medium heat until gravy thickens, about 5-10 minutes.
Salt and Pepper your gravy to taste.
I hope y’all enjoy these recipes as much as we do. There’s seriously nothing better than homecooked food.
What’s your favorite food that you make?
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