Biscuits and Sausage Gravy

We use White Lily self-rising flour and Crisco butter-flavored shortening, but you may substitute regular shortening if desired. 

Print Recipe
Biscuits and Sausage Gravy
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Breads, Breakfast
Cuisine American
Prep Time 27 minutes
Cook Time 24 minutes
Servings
servings
Ingredients
Biscuits
Sausage Gravy
Course Breads, Breakfast
Cuisine American
Prep Time 27 minutes
Cook Time 24 minutes
Servings
servings
Ingredients
Biscuits
Sausage Gravy
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
Biscuits
  1. Preheat oven to 425 degrees, F. Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll into 3/4 =-inch thickness; cut with a 2-1/2 inch round cutter. Place biscuits on a greased baking sheet.
  3. Bake at 425 degrees F for 14 minutes or until golden. Brush tops with melted butter. Keep warm.
Sausage Gravy
  1. Brown sausage in a skillet, stirring until sausage crumbles. Drain, reserving 1 tablespoon drippings in skillet.
  2. Add butter to drippings; cook over low heat until butter melts. Add lfour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly over medium heat 10 minutes or until thickened and bubbly. Stir in sausage, salt, pepper, and Italian seasoning. Cook, stirring constantly, 1 minute or until thoroughly heated.
  3. Split biscuits open; serve with gravy.
Share this Recipe

Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar