My husband is a through and through country boy. Born and raised in beautiful Georgia with an attentive mother who cooked hot meals daily and biscuits and gravy in regularity. So I don't make biscuits and gravy.
His mother has perfected it and I know I can't compare, heck I don't even want to. Wise advice for any wife...let your mother in laws dishes be HER dishes, let that memory be between her and your husband.
Unless it's a necessity. For example...you move from Georgia all the way across the country. And your husband wants biscuits and gravy.
I still didn't want to copy my MIL's recipe, so Iv'e made them time and time again trying to make my own recipe. So here is what you've got...
I make them both at the same time. I start the gravy and then the biscuits so they both finish at the same time.
Rosemary and Fresh Nutmeg Sausage Gravy
8 ounces of sausage ( I prefer the country breakfast sausage)
flour
1 1/4 C Half and Half
1 1/2 C chicken stock
pinch of cayenne
salt and pepper to taste
1/2 tsp FRESHLY grated nutmeg
1/2 tsp chopped fresh rosemary
- Cook your sausage over medium heat. As you cook it break it down very finely so there are not huge chunks of sausage every where. I'm OCD so I break them down until they are very small equal sizes.
- Drain and save your sausage drippings and sausage in separate containers.
- Put 3 tablespoons of drippings back in and STILL save the rest.
- Add about 2-3 tablespoons of flour back in. You want equal amounts of flour and drippings to mix together. This is called making a RUE. It should be a moist paste when you are done, but don't panic if it's too dry.
- Now you want to cook the roux for 3-4 minutes, stirring every so often. Why? Because no one likes the taste of raw flour and you're going to need that flour to thicken your gravy. So cook it!
- Next add your Half and Half in your pan while stirring. I use a wooden spoon so I can scrape the bottom of my pan for juicy extra bits.
- Add Stock and cook for about 10 minutes or until thickened. I'm not talking thick like mashed potatoes though....more like a nice thick and creamy soup.
- Add all of your spices and taste, ALWAYS taste. What does it need? more salt, pepper? Heat? Is it too salty? Add some more cream in there.
- Now add your saved sausage. I usually do not add it all, but add the ratio to your liking. I prefer 2/3 gravy to sausage, but if you like it half and half go for it!
- I cut open my biscuits but my husband breaks them all over his bowl and pours the gravy over it. Potato potata, whatever you like. Enjoy!
Golden Southern Biscuits
2 Cups flour
2 t baking powder
1/2 t baking soda
1/2 t salt
6 T Butter ( OR lard OR shortening)
* a little lesson if your leaning towards flakiness true lard is a great option, butter if you are looking for taste. Shortening is a lesser lard product. It depends on what I have on hand but my ultimate choice is half lard and half butter.
3/4 C buttermilk
- Preheat your oven to 450 degrees
- In a food processor combine the flour, baking powder, and baking soda, and salt.
- Once combined add your fat of choice and PULSE into your flour mixture. Pulse until the fat is in small pea sized chunks.
- Pour your mixture into a bowl and add your buttermilk with a wooden spoon.
- Stir until just mixed.
- Flour a space on your counter and pour your mixture out on it.
- DO NOT WORK YOUR DOUGH VERY MUCH.
- ROLL IT OUT only ONCE.
- The more you work it the more you break down your rising agents.
- This is how I do it. I gently roll it out into a rectangle and then fold it like an envelope towards the middle. This creates layers in the biscuits.
- Flip it over and pat it out slightly and cut it out with your cutters.
- Brush your cast iron pan with the remaining sausage drippings and place your biscuits inside.
- Bake for 12 minutes or until perfectly light brown.
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