Recipe Station

Not making these biscuits & gravy every weekend should be considered a crime. It would be a shame to know that fluffy, buttery biscuits and savory, creamy, country sausage gravy were an option every weekend and that you weren't enjoying them. Dig in!

What You Will Need:

•  Biscuits
• 3 cups All-purpose Flour
• 2 Tablespoons Baking Powder
• 1/2 teaspoon Salt
• 1-1/2 stick 3/4 Cup Cold Butter, Cut Into Pieces
• 1-1/4 cup Butermilk
•  SAUSAGE GRAVY
• 1 pound Breakfast Sausage, Hot Or Mild
• 1/3 cup All-purpose Flour
• 4 cups Whole Milk
• 1/2 teaspoon Seasoned Salt
• 2 teaspoons Black Pepper, More To Taste

How To Prepare:

BISCUITS

Preheat oven to 400 degrees.

Add flour, baking powder, and salt to the bowl of a food processor or a large bowl. Add butter pieces and pulse until butter is completely cut into the flour mixture, or use a pastry cutter if using a bowl. While pulsing or stirring drizzle in the buttermilk until dough just comes together and is no longer crumbly.

Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. Optional: Brush with melted butter when biscuits first come out of the oven.

SAUSAGE GRAVY

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. -This may take a good 10-12 minutes) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.

Spoon sausage gravy over warm biscuits and serve immediately!

Note: The perfect addition to this combo would be country fried steak or fried chicken. Go big or go home, when it comes to indulging in a hearty helping of thick sausage gravy.

Article Source: The Pioneer Woman