In only 15 minutes, you can have a substantial, family-friendly breakfast with this recipe for biscuits and gravy made with giant buttermilk biscuits and pork sausage crumbles. This fast-cut recipe will have you eating biscuits and gravy in no time. This traditional breakfast is excellent for both newcomers and seasoned cooks.
To say that biscuits and gravy are a Southern staple is an understatement; if they weren’t so good, they’d be a cliché.
Butter or lard and buttermilk go into the biscuits, while meat drippings, pieces of excellent fresh pig sausage, and black pepper go into the milk (or “sawmill” or country) gravy. Enslaved people and sharecroppers could fuel up for a long day of work in the fields on a lunch of biscuits and gravy, which was inexpensive and could be made using readily accessible materials.
“The Southern penchant for gravies is an offspring of hard times. When money is tight, people learn to improvise. This implies that people prepare sauce, “This is what The Southern Food ways Alliance Community Cookbook has to say about it. The essence, if you will, of soul cuisine.
Ingredients
- 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
- ¼ cup flour
- 2 ½ cups milk
- salt and freshly ground black pepper to taste
Directions
- I was preheating the oven to 375 degrees F. (175 degrees C). Separate biscuits by an inch or two on an ungreased baking sheet. Put the dish in an oven warmed to 375 degrees and baked for 13 to 15 minutes or until the crust is golden.
- While that’s happening, saute the sausage in a big pan over medium heat for approximately 5-6 minutes, tossing it regularly until it’s hot.
- Add the flour and mix until smooth. Add milk gradually while constantly stirring until the gravy thickens and boils. Turn the stove down to medium-low and cook for another two minutes while stirring occasionally. Use salt and pepper to taste.
- Biscuits may be cut in half lengthwise. Spread approximately a third of a cup of gravy over the top and serve with two halves on each of the eight dishes.
Preparing Biscuits and Gravy for Service
When the biscuits have cooled, cut them in half and serve the gravy on top. You can do this hearty meal with your favorite breakfast meats and eggs. While delicious, it may be somewhat heavy on the stomach (like fresh fruit).
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