Biscuits and Gravy

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My mom makes the best biscuits.  I know everyone who lives south of the Mason Dixon line (or even near it) probably says that of their mother but I know it is true of mine.

Luckily my mom’s recipe can be found easily in the old New Better Homes and Gardens Cookbook and I wrote about it here.

My husband every now and again gets a craving for biscuits and gravy and with a delicious biscuit recipe under my belt how could I say no?

A few years ago he bought me the Southerner’s Handbook and along with other hilarious and delicious things was this amazing gravy recipe.

It would be perfect for a big breakfast at any upcoming family get-togethers you may be planning.

Supreme Sausage Gravy

From The Southerner’s Handbook

 

2 tbsp butter

1 small onion diced

1 tbsp sage, finely chopped

2 tbsp flour

1/4 lb. pork breakfast sausage

2 cup milk

2 cup cream

1/4 tsp cayenne pepper

1/2 tsp Worcestershire sauce

pinch of salt

squirt of lemon juice to taste

 

Fry and crumble the breakfast sausage.  Set aside.

In a large saucepan melt the butter over medium heat.  Add in the onions and cook until translucent.

Add in the chopped sage and cook for about 30 seconds.  Don’t let the sage brown.

Stir in the flour and then the sausage. Add in the milk and cream, stirring constantly.

Bring the gravy to a boil, then lower the heat to a simmer and cook about 10 minutes or until it has thickened slightly.

Add in the cayenne, Worcestershire, salt, and lemon juice.

Serve over fresh homemade biscuits. (With some scrambled eggs on the side! – Husband)

 

Supreme Sausage Gravy

 

2 tbsp butter

1 small onion diced

1 tbsp sage, finely chopped

2 tbsp flour

1/4 lb. pork breakfast sausage

2 cup milk

2 cup cream

1/4 tsp cayenne pepper

1/2 tsp Worcestershire sauce

pinch of salt

squirt of lemon juice to taste

 

Fry and crumble the breakfast sausage.  Set aside.

In a large saucepan melt the butter over medium heat.  Add in the onions and cook until translucent.  Add in the chopped sage and cook for about 30 seconds.

Stir in the flour and then the sausage. Add in the milk and cream, stirring constantly.

Bring the gravy to a boil, then lower the heat to a simmer and cook about 10 minutes or until it has thickened slightly.

Add in the cayenne, Worcestershire, salt, and lemon juice.

Serve over fresh homemade biscuits.

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One thought on “Biscuits and Gravy

  1. Martha Ognibene

    This looks Fantastic!!!!!!!!!!!!!!! Come to my house so I can make it for us! Love,M the Q   From: Creamed Butter To: mlsognibene@yahoo.com Sent: Saturday, November 14, 2015 7:24 PM Subject: [New post] Biscuits and Gravy #yiv9161900436 a:hover {color:red;}#yiv9161900436 a {text-decoration:none;color:#0088cc;}#yiv9161900436 a.yiv9161900436primaryactionlink:link, #yiv9161900436 a.yiv9161900436primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv9161900436 a.yiv9161900436primaryactionlink:hover, #yiv9161900436 a.yiv9161900436primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv9161900436 WordPress.com | adiebene posted: “My mom makes the best biscuits.  I know everyone who lives south of the Mason Dixon line (or even near it) probably says that of their mother but I know it is true of mine.Luckily my mom’s recipe can be found easily in the old New Better Homes and Gar” | |

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