Old-Fashioned Sausage Gravy and Biscuits | Clare Fare

By Thom7747

Ingredients

• For sausage gravy:
• 1 pound Jimmy Dean sage bulk sausage meat
• 2 tablespoons fresh sage, finely chopped
• 3 tablespoons flour
• 2 cups whole milk (or right amount for the consistency you prefer)
• For biscuits:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons Crisco
• 3/4 cup whole milk

Details

Servings 3
Adapted from clarefare.com

Preparation

Step 1

For sausage gravy:

Preheat the oven to 425 degrees and place the sausage meat into a large cast-iron skillet, and cook over low heat, only breaking it up slightly into bite-sized pieces rather than into annoying little, shards.

As it’s sauteing, make the biscuits. Place the flour, salt and baking powder into a mixing bowl and cut in the Crisco until it’s mealy. Add the milk gradually and stir just till the dough holds together and is still sticky. Transfer it to a lightly floured work surface, knead about eight times and form the dough with your hands into eight smooth rounds about 1-inch thick. Arrange the rounds on a baking sheet about 1 inch apart, bake until golden brown about 15 minutes.

While they’re baking, and once the sausage is mostly cooked through, add the sage and continue cooking for 2 minutes. Add the flour to the sausage mixture and stir while continuing to cook on low heat. Add the milk, about a quarter of a cup at a time while stirring constantly until the sausage gravy gets to the consistency you like. I like mine fairly thick.

When the biscuits are ready, split them in half and ladle the gravy over top. I made scrambled eggs with good cheddar cheese to go with them too, but perhaps that was a bit over-the-top?