I have never been successful at making a decent sausage gravy. My attempts have always been pathetic, but don't ask me why I didn't just look up a recipe before I did this one. DUH! These huge biscuits are delicious and so is the gravy, and both are ridiculously easy to make. If you don't want to make biscuits, the gravy is very good over a piece of toast as well. yum! I, of course, got the recipe for both the biscuits and gravy from allrecipes.com.
J.P.'s Big Daddy Biscuits
- 2 cups all-purpose flour (in the pic above, I used half white and half wheat and they were still really good!)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup shortening (I use butter, works just as well)
- 1 cup milk
Directions1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl (sometimes you don't need all the milk, so add a bit at a time).
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used (about 6). Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Super Sausage Gravy
- 1 pound Bob Evans® Original Recipe Sausage Roll (you can use any kind you like)
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
1.Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.