How To Make Sausage Gravy with Biscuits
A perfect savory blend, this sausage gravy is made with crumbled sausage mixed with milk, spices, and more. It’s also served with homemade biscuits.
- 1lbbreakfast sausage,ground, sage flavored
- 2tbsponion,finely chopped
- 1tbspall-purpose flour
- ½tsppoultry seasoning
- 1Worcestershire sauce,dash
- 1hot pepper sauce,dash
- 2pkgactive dry yeast
- ¼cupwarm water,at 110 degrees F
- 2cupswarm buttermilk,at 105 to 115 degrees F
- 5cupsall-purpose flour
- ⅓cupwhite sugar
- 1tbspbaking powder
- 1tbspbaking soda
Preheat the oven to 450 degrees F.
Crumble the sausage in a skillet and cook over medium-low heat.
Add the onion and cook until tender. Drain.
Stir in the flour, a little at a time, for about 6 minutes or until bubbly and golden.
Stir in the milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, and hot pepper sauce, and cook until thick.
Dissolve the yeast in warm water and let stand for 5 minutes. Stir in the buttermilk and set aside.
In a large bowl, combine flour, sugar, baking powder, soda, and salt.
Cut in the shortening with a pastry blender until it looks like a coarse meal. Stir in the yeast-buttermilk mix and mix well.
Turn out onto a lightly floured surface and knead gently 3 to 4 times.
Roll out flat to ½-inch and cut with a 2½-inch biscuit cutter. Place on lightly greased baking sheet and cover.
Let rise in warm place 1½ hrs.
Bake in the preheated oven for 8 to 10 minutes, until golden.
Remove from the oven and brush the tops with melted butter.
- Calories: 810.17kcal
- Fat: 45.60g
- Saturated Fat: 13.70g
- Trans Fat: 3.55g
- Monounsaturated Fat: 17.76g
- Polyunsaturated Fat: 10.27g
- Carbohydrates: 78.12g
- Fiber: 4.64g
- Sugar: 13.65g
- Protein: 23.59g
- Cholesterol: 52.82mg
- Sodium: 1175.20mg
- Calcium: 254.85mg
- Potassium: 483.82mg
- Iron: 4.75mg
- Vitamin A: 62.36µg
- Vitamin C: 1.12mg
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