There are two meals my grandson requests when he spends the weekend with us. One is my Smoked Sausage Surprise, and the other is my biscuits and gravy.
Now, I prefer to cook from scratch most days, but I’m certainly not adverse to using mixes, though I generally have to tweak them, too.
Anytime he stays, I make a double batch of gravy so you can adjust accordingly if you want less. I usually only make one skillet of eight biscuits, though.
I start with Old Folks Country Sausage in a one pound roll. You can use your brand of preference, or fresh ground, too, if you grind and season your own.
You can slice the roll like this:
Which makes it easier to get the sausage out of the wrapper. You just peel it out by pushing on one end of the roll and peeling the other end off into your cookpot.
Crumble and brown, adding about 1/2T rubbed sage.
While it’s browning, prepare the biscuit dough. First, preheat the oven to 450°F. You can use a baking sheet, I use a 10 inch Lodge cast iron skillet. If you use cast iron, put about 1T shortening in it and let it preheat with the oven, never put a cold skillet in a hot oven.
Measure 1T lemon juice into a measuring cup. Add enough milk to make 1C, and let sit about five minutes to ‘sour’. This is a great substitute for buttermilk.
Meanwhile, check on sausage, don’t over brown! If it’s done, turn off heat and let cool.
Next, measure out 3C Of Pioneer Brand Baking Mix into a large bowl.
Here’s where the tweaking comes in. Add about 1 1/2t baking powder, 1/2t baking soda and 1/4t raw cane sugar.
Mix well with a whisk, then make a well in the center of the biscuit mix. Add the milk, and stir with a spoon just until the dough follows it around the bowl.
Dust the top of dough lightly with additional baking mix, as well as your hands. Pinch out eight evenly shaped balls and set aside till oven and skillet are hot. Be sure to use hot mitts to handle the hot skillet!
Put them in the hot skillet, and slightly flatten them.
Pop in the oven, and set your timer for 12 minutes.
While the biscuits are baking, make the gravy. Again, I use a mix, Pioneer brand Peppered Gravy Mix.
Instead of mixing it the way the directions say, I add the required amount of milk to the sausage, and then add the mix, too. Add a pinch of crushed red pepper, if desired. Stir well, until no lumps remain, on medium heat and cook, stirring constantly, until thickened.
By now, the biscuits should be ready to come out of the oven. To check for doneness, tap them on top, in the center. They should have a slightly hollow sound. Brush with melted butter.
These are some tender, flaky biscuits, folks! And while Dearest and the Grandson enjoy theirs in the traditional way~~
I prefer mine separate. (I have this weird thing about soggy bread). So I enjoy my biscuit buttered, with honey, and small bowl of gravy. And a glass of ice cold milk. That’s also a must.
Homemade taste with a little less fuss.
Till next time, friends!