Kitchen Bitch

Cooking in the Kitchen with Sass & Class

Weekend Favorites: Southern Biscuits and Gravy August 31, 2011

Biscuits and gravy is one of those wonderful Southern traditions that I can’t seem to get enough of—and for awhile there I forgot how ridiculously easy it is to recreate at home.

Attention non-bakers: Guess what? Biscuit making is up there on the list of easiest things to bake with quick breads and chocolate-chip cookies. The key is to keep everything as cold as possible (i.e., the butter, shortening, and buttermilk), because it’s these things that make biscuits light and fluffy. In short, handle the dough as quickly and as little as possible—you’ll thank me for it later.

Of course, if you’re not in the mood to bake because your apartment is a million-zillion degrees, I don’t blame you. Buy some from the store and warm them up in the microwave. ‘Cause baby, the gravy is where it’s at in this recipe (although the buttermilk biscuits don’t hurt).

I start with all-natural pork sausage—I like Jimmy Dean’s (no one paid me to say that, unfortunately). All you gotta do is brown up the sausage, add some flour and milk, and let it simmer with some seasonings. Voila! Ladle it over some buttermilk biscuits and you have a downright delicious Southern dream breakfast. (I think I just drooled on my keyboard.)

One Year Ago: Man Meals: Pepper Steak with Cognac Cream Sauce

Southern Biscuits and Gravy
You can make your own biscuits (super easy!) using Alton Brown’s Southern Biscuit recipe, or you can use ones you’ve purchased from the grocery store. Serves 4. Serving size: 2 biscuits. Click here to download a printable copy of this recipe!

8 biscuits, warmed through
1 pound all-natural pork sausage, such as Jimmy Dean’s
¼ cup flour
4 cups milk, divided
Kosher salt and lots of freshly ground black pepper for seasoning
Pinch of cayenne, or to taste

Brown the sausage in a large skillet set over medium-high heat. Pour out all but a tablespoon or two of the excess fat. Add the flour to the meat, and stir to incorporate. Cook for 1 minute. Slowly pour in enough milk to almost cover the meat. Simmer the gravy over medium heat until it begins to thicken. Season the gravy with salt, cayenne and lots of freshly ground black pepper. If the gravy becomes too thick, simply thin it with a little more milk and let it simmer for a minute for the flavors to meld.

When your gravy has reached the desired consistency and flavor, remove it from the heat. Spoon the gravy over warm biscuits and serve immediately.


2 Responses to “Weekend Favorites: Southern Biscuits and Gravy”

  1. onemomstips Says:

    I always add some sage and fresh ground pepper to mine. One of my favorite breakfasts!

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