Sausage/Biscuits/Gravy

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Sausage/Biscuits/Gravy
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Sausage/Biscuits/Gravy

Recipe by Barbara Bach
Servings

3-4

servings
Prep time

30

minutes
Cooking time

12

minutes

I read on Facebook that a young mother wanted to learn how to make biscuits and gravy. Well, here it is!

Ingredients

  • 1-Jimmy Dean Regular Sausage (you may need 2 for a larger family)

  • 2 TBLS of Extra Virgin Olive Oil (EVOO)

  • 1 Cup of Bisquick

  • 1/4 Cup of Sour Cream

  • 1/4 + (just a bit more) Cup of 7-UP or Sprite or Sierra Mist

  • 1-2 Cups of Milk (for gravy)

  • Salt & Pepper to taste

Directions

  • Begin with skillet on medium heat with 2 TBLS of EVOO
  • Slice the Jimmy Dean Regular Sausage
  • Brown in skillet for 3 minutes
  • Turn the sausage over and set heat on low then cover with foil to finish cooking while you prepare the biscuits
  • Turn over to 450 degrees
  • First you may need to double the recipe above for a large family. Begin mixing the biscuits by adding the sour cream to the Bisquick and mix well. Then fill the 1/4 cup with 7-UP till overflows. It needs just a bit more than 1/4 cup (otherwise they are too dry) Mix thoroughly. It will be sticky so here is the secret to no messy hands
  • Place a piece of waxed paper on your counter and take 1/4 cup of flour and spread it around. Dump out the biscuit mix onto the flour and add a little flour on top. Wrap the waxed paper around the dough and work in the flour and flatten to 1/2 inch
  • Cut out biscuits; then use scraps to make more
  • Use a baking dish with two teaspoons of butter melted in oven for 1 minute
  • Bake for 12-15 minutes @ 450 degrees
  • Serve in a basket lined with a towel or cloth napkin to keep them warm
  • Make the sausage gravy while the biscuits are baking. Crumble the sausage (for the two of us I use 1 pkg. (1/2 made into sausage patties; the other 1/2 into crumbled sausage for gravy; you may need two packages for a larger family) Add enough flour in the sausage to soak up all of the drippings, stir and bring to a bubble. Slowly add milk and stir as it thickens. Continue to add enough milk for a nice gravy consistency. Salt and pepper to taste.

2 Comments

  1. Jean Moureau
    December 3, 2019 at 1:24 am

    Personally, I use flour & milk to make thickening which I stir into the sausage and drippings. Once that starts to heat and stiffen I add in the milk. But remember, more can be added but you can’t take out. (Add a poached egg to each plate if desired.)