large sunday breakfasts are a weekly occurrence in my house, though lately they’ve gotten a bit stale. my creative menu planning side has been snoozing for awhile now, so we’ve seen a lot repeats and leftovers. if there’s one thing Mr. Pickypants (aka my brother who lives with us) will eat and eat heartily and without complaint, it’s sausage gravy and biscuits. i happened upon a frozen half package of Jimmy Dean sausage in the freezer and thought it would be a good idea, hence today’s breakfast. i am, by the way, exhausted just writing this entry. making recipes with ingredient amounts is hard! ordinarily i just toss and stir, and i’ve been making biscuits and gravy since i’ve been a kid, so i literally could do it blindfolded, which sounds like a fun idea, but given my aversion to kitchen messes, i probably won’t be attempting anytime soon… anyway, on to the biscuits and gravy…
Mom’s Buttermilk Biscuits:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening (make flakier biscuits by freezing this shortening for about 10-15 minutes prior to using it)
1 cup buttermilk
Combine the flour, baking powder, baking soda and salt in a bowl. Cut the shortening in until the mixture is crumbly. Add your buttermilk and stir just until everything’s moistened. Don’t work this stuff too much, it’ll make dry biscuits if you do. On a floured surface, pat the dough out, or roll it lightly to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter.
Place on lightly greased cookie sheets. Bake at 425 for 13-14 minutes until lightly browned.
*this is a doubled recipe, by the way. the original recipe states that it makes 6 biscuits, but doubling it, i only get 7 1/2. if you want to double and triple what i’ve listed here, by all means, do so. i ended up making the above recipe, plus halving it for another 4 biscuits because Pickypants didn’t want “just two biscuits.” He wanted about 4. So there you go …
Mom’s Sausage Gravy:
1/2 pound (i think – it might even have been 3/4 lb.) pork sausage (I use regular Jimmy Dean. You use whatever you like)
1 tbls oil
1/4 cup flour
salt and pepper
2 cups milk (at least)
Heat the oil in a pot. Add your sausage and cook, crumbling it up, until browned and cooked through. Remove the sausage to another plate or bowl- try to keep as much of the fat in the pan as possible.If you find your amount of fat to be lacking, add another tablespoon of oil, if you want. Sprinkle your flour into the pan. Stir it well and let it cook out the flour-y taste for a couple of minutes. Add the sausage back into the pan. Add your milk and stir it well, letting it cook until your gravy is thickened. Salt and pepper to taste. Sometimes my mom used evaporated milk instead of regular milk. That works pretty well, too. It’s still creamy and it doesn’t taste any different (to me anyway).
Pour your gravy over a couple of biscuits and eat. There you go. You’re welcome.