My Grandma’s used to make Homemade – big fluffy, yummy biscuits. They would serve them with sausage patties or thick pieces of ham or bacon. That wasn’t all, there was a delicious white gravy poured over the top. If you haven’t ever made biscuits & sausage or bacon gravy, (homemade) not from a can, you have to try them quick! They are so delicious. Here is the recipe for both the tender, flaky biscuits & the White gravy. Enjoy!
YOU WILL NEED:
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
DIRECTIONS:
Milk gravy, recipe follows Preheat the oven to 450 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2 inch thickness. Cut with a 2-inch cutter. Place the biscuits on a greased cookie sheet. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.
MILK GRAVY:
1/4 cup bacon or sausage grease
1/4 cup all-purpose flour
1 1/2 cups warm milk 1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
DIRECTIONS:
Brown 1 pound of Jimmy Dean Sausage (any flavor) or bacon in a skillet. Continue to scrape bits from bottom of pan while browning as this gives the gravy flavor). Save 1/4 cup of the grease & sausage or bacon bits, and set the meat aside. Heat the bacon or sausage grease in the heavy skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Stir Constantly, so lumps don’t form. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.
by Get Off Your Butt and BAKE
Jonna - Thanks for catching my mistake!November 26, 2010 – 10:43 am
K - did you mean 1/2″ thickness, not 12″ ????November 26, 2010 – 9:20 am
Christina - Thanks so much for this.
My grandmother used to make this, as well as my Mom, and for years I have as well.
I have been trying to explain to my daughter how to make it but I’ve always done it by “feel” and “sight” (as I was taught) so she hasn’t been very successful.
I am going to show her your ingredients list so she can finally make her favorite gravy for her family.
My husband uses Stumblupon a lot and he happened to stumble on your mini monkey bread recipe as I was making a big one last night. He made sure to send it to me to add to my book of favs and I’ve been browsing everything you have here. Amazing.
Tonight I planned pulled pork and I’m going to try your Slow Cooker BBQ Pork Loin for it.
Thanks again.
~ChristinaOctober 2, 2010 – 6:12 am