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Author Notes: Okay. Fruit pizzas are yummy, but my friends from the South insist on something more substantial. Here's what they like! Also, they insist the the difference between great biscuits and ordinary biscuits is not so much in the ingredients but in how the dough is handled (as little as possible!) - wssmom
- 1/2 pound bulk sausage
- 2 tablespoons flour
- 1/2 teaspoon minced fresh sage
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon chicken bouillon granules or 1/2 cube
- 1 - 1 1/2 cups milk
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter, chilled and cut into tiny chunks
- 3/4 to 1 cups buttermilk
- To make sausage gravy: Crumble sausage into skillet; saute until no longer pink. Using a slotted spoon, scoop out sausage and set aside; drain off all but 2 T fat. Return to heat; stir in flour, scraping up sausage bits. Stir in sage, thyme and bouillon granules, stir to mix, and add milk. Stir over medium heat until thickened; adjust with extra milk. Stir in reserved sausage and serve over split biscuits.
- For the biscuits: Preheat oven to 375 degrees. Mix together dry ingredients in a bowl; using a pastry cutter or two knives, cut in butter until pebbly. Make a well in the middle of the dry mixture and pour in buttermilk. Use your hands to fold in the buttermilk into the dry ingredients. Add a bit more buttermilk if it seems too dry.
- Place the dough on a floured surface. Trying not to use your hands too much, turn the dough over a few times until it has a few layers, and then pat it out until it's a little more than an inch thick.
- Scour your cupboard until you find a glass with about a 3-inch diameter. Try the glass you were drinking the pinot grigio from the previous evening. Make sure it's clean, and use it to cut out biscuits (fold scraps together to make a biscuit); place on ungreased cookie sheet so that the sides do not touch.
- Bake 20 minutes or until golden brown on top. Split and top with sausage gravy.
- This recipe was entered in the contest for Your Best Holiday Breakfast
Tags: serves a crowd