An Excellent Start to the Weekend

11078216_10204540933386910_7670197716594205915_oSometimes your weekend needs  little nudge into awesomeness. Just like sometimes I need a little nudge to publish something (sorry about that). This is an excellent nudge and I knew I couldn’t not share it with you. Sausage and gravy is one of my favorite things to order at old country diners. You know the kind, preferably with a cow painted on everything.

Apparently Bobby Flay’s wife loves it too. Lucky lady. Thus far, if I want biscuits and gravy, I have to make them. But maybe that will change. For now I remain the biscuit champion in our little world!

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Sausage Gravy and Biscuits
From The Kitchn and Smitten Kitchen respectively

BISCUITS

2 1/4 c flour
1 tbsp. baking powder
3/4 tsp salt
3/4 tsp baking soda
8 tbsp butter (1 stick), cut into 1 cm cubes
3/4 c buttermilk or slightly thinned yogurt

Preheat oven to 400 °F

Whisk together dry ingredients. Using your fingers, blend butter  into flour mixture  until lumps the size of rice grains remain. Add buttermilk and gently stir until dough just comes together. Dump bowl out onto floured surface. Knead until dough comes together.

Roll out about 1/2 in thick and cut biscuits in 2 inch rounds. Bake until golden, about 12 -15 minutes.

NOTE: These freeze really well and only need a few extra minutes of baking. You can make them earlier in the week, freeze the unbaked biscuits, and bake them as you make the sausage gravy.

GRAVY
1 lb sausage (I normally have sweet/mild Italian around and it is about 3-4 links)
1/4 c flour
2 c milk (I use skim)
salt and pepper

If using bulk sausage, begin by crumbling sausage into a large skillet. If using sausage links, separate meat from the casings first. Cook over medium heat, breaking up large chunks, until sausage is cooked through. Add flour and cook about a minute until it has been absorbed. Whisk in milk slowly, carefully not to crush the sausage into paste but also not to create flour lumps. It is hard to tell which is which but it will all taste good. Cook a few minutes until gravy is sufficiently thick. I use the spoon test – if you coat the back of a spoon with the gravy and then wipe a line down the center with your finger, the line should remain clean. You can always add more milk if it gets too thick. Season with salt and pepper. I like a heavy hand with the pepper. Split biscuits and serve.

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2 Comments

Filed under American, Breads & Biscuits, Meat & Fish

2 responses to “An Excellent Start to the Weekend

  1. Marilyn

    OMG Karen, I love sausage and biscuits too, but Linus does not:( But you need to make the gravy with cream, not skim milk.

    Received your thank you today – you are welcome. I hope the glasses serve you well for many years. If you don’t have enough of one type, feel free to exchange them for another type. Here’s to the day!
    Ma

    • I’m sure it is even more decadent with cream but we never seem to have anything but skim milk around. For a while we were pretty good about keeping buttermilk in the fridge, but now I end up using yogurt. With so many dairy products around, it can be hard for he two of us to keep up!

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