Gloria's Sausage Gravy with Biscuits Recipe

Ingredients
<br>- 1 pound sage flavored ground breakfast sausage
<br>- 2 tablespoons finely chopped onion
<br>- 1 tablespoon all-purpose flour
<br>- 1 cup milk
<br>- ½ teaspoon poultry seasoning
<br>- ½ teaspoon ground nutmeg
<br>- ¼ teaspoon salt
<br>- 1 dash Worcestershire sauce
<br>- 1 dash hot pepper sauce
<br>- 2 packages active dry yeast
<br>- ¼ cup warm water (110 degrees F/45 degrees C)
<br>- 2 cups warm buttermilk (105 to 115 degrees F/43  to 46 degrees C)
<br>- 5 cups all-purpose flour
<br>- ⅓ cup white sugar
<br>- 1 tablespoon baking powder
<br>- 1 teaspoon baking soda
<br>- 1 tablespoon salt
<br>- 1 cup shortening
<br>- 2 tablespoons butter, melted
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees F (230 degrees C).
<br>step 2: To make the gravy:  Crumble sausage in skillet and cook over medium-low heat.  Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden.   Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
<br>step 3: To make biscuits:  Dissolve yeast in warm water; let stand 5 minutes.  Stir in buttermilk and set aside.  In a large bowl, combine flour, sugar, baking powder, soda and salt.  Cut in shortening with pastry blender until looks like coarse meal.  Stir in yeast-buttermilk mix and mix well.  Turn out onto lightly floured surface and knead gently 3 to 4 times.  Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter.  Place on lightly greased baking sheet and cover.  Let rise in warm place 1 1/2 hrs.
<br>step 4: Bake in preheated oven for 8 to 10 minutes, until golden.  Remove from oven and brush tops with melted butter.
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Ingredients
- 1 pound sage flavored ground breakfast sausage
- 2 tablespoons finely chopped onion
- 1 tablespoon all-purpose flour
- 1 cup milk
- ½ teaspoon poultry seasoning
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 2 packages active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
- 5 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 cup shortening
- 2 tablespoons butter, melted

Directions
step 1: Preheat oven to 450 degrees F (230 degrees C).
step 2: To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
step 3: To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
step 4: Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

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