Biscuits & Sausage Gravy

A week ago my friend and ministry partner Jan Hamil and I hosted the Spring Session of our Tasting Grace Mentoring Ministry. We went Southern all the way with homemade biscuits and delicious sausage gravy.  Tasting Grace is a “mentoring-in-the-kitchen” ministry of encouragement. It is our passion, and we have loved every single moment we’ve spent in the kitchen with the women who attend. All ages come and that is part of the joy!

This past Saturday I was blessed to serve by teaching two sessions on Tasting Grace at the 2017 Georgia Baptist Women’s Spring Event.  I had the absolute best time! My husband Gary came and supported me and ran the book table. He was so much help and we sold 70 Tasting Grace books. I pray each and every attendee caught the JOY of Tasting Grace and will use it as a ministry outreach in her church and community.

I wanted to share the recipes here with anyone who happens to stop by.  As I shared with the girls last week, this is a moderation meal. Not something you eat often, but definitely enjoy on those occasions you prepare this delightful Southern combo.

BUTTERMILK BISCUITS – Doubles easily!
(This makes about 10-12 medium sized biscuits.)
2 1/2 cups of White Lily self-rising flour
1/2 cup of Crisco shortening
1 cup of buttermilk

  1. Preheat oven to 450 degrees.
  2. Lightly grease a cast iron skillet or baking sheet pan w/Crisco.
  3. Mix flour and shortening together until the mixture resembles crumbs. You may use a fork or pastry tool, but I just use my hands and squish the flour and Crisco together.
  4. Next, pour in buttermilk and mix well. (I hold the bowl with my left hand and use my right hand to mix everything together – but you can use a large fork to mix if you prefer.)
  5. Now wash and dry your hands well and then “dust” your hands with more flour.
  6. Pinch off some dough, enough to fit in your palm  (you’ll get the size down as you make more and more biscuits) and roll it by cupping your hands with your palms sufficiently floured. Don’t handle the dough too much – my Grandmother always told me the biscuits would be tough if you overwork the dough. Just a quick knead is all you need! You will get better each time you make biscuits.
  7. Place the biscuits on the pan so they touch each other – this makes them softer.
  8. Bake for 15-20 minutes or until golden brown. Brush with melted butter and serve.

The Fine Art of Biscuit-Making ~ “Roll & Cut Out” Biscuits OR “Pinching & Patting

  • Accurately measure ingredients. Flour is measured by the “SPOON & LEVEL” method – spooning into a measuring cup and leveling off with a straight edge (like a butter knife). Sifting is not needed.
  • Shortening should be packed into a measuring cup so there are no air pockets. Then it is “cut” into the flour mixture using a pastry blender, two knives or a fork. The result should be pieces the size of coarse crumbs.
  • Mixing the liquid ingredients into the dry ones can be done effectively with a fork. First, make a well in the center of the flour. Using a fork to gently blend in the milk or buttermilk lessens the chance of over-mixing.
  • Turn dough onto a lightly floured pastry cloth or other surface. Knead gently only until dough holds together and can be rolled out – about 10 to 12 strokes or less. Do not add too much additional flour when kneading and rolling.
  • Roll dough to about 1/2-inch thickness to ensure a biscuit with good height. Cut biscuits with a sharp-edged cutter. Cut straight down without twisting cutter to ensure tall, straight biscuits.
  • Place on a baking sheet 1-inch apart for crusty sides or almost touching for soft sides.

SAUSAGE GRAVY – doubles easily!
(Serves 4-6)
1 lb. Jimmy Dean pork sausage (mild, hot, sage flavored or a mixture)
[I like to mix the mild and sage and double the recipe by using a pound of each)
1/4 cup all-purpose flour
3-4 cups milk (whole or 2% milk)
Salt and pepper, to taste

  1. Crumble sausage and brown the sausage over medium-high heat until no longer pink.
  2. Reduce the heat to medium-low.
  3. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so.
  4. Pour in the milk, stirring constantly.
  5. Continue to cook the gravy, stirring frequently, until it thickens. (This may take a good 5-7 minutes.)
  6. Sprinkle in the salt and pepper and continue cooking until very thick and luscious!
  7. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and season with salt and a generous amount of black pepper.

Spoon the sausage gravy over warm biscuits and serve immediately!

My friend, you will love serving your family this comfort food.  I plan to make this for breakfast when my family is together for our beach vacation this summer. I know my boys will love it and I hope to teach it to my daughters-in-law.  I’ve taught them both how to make biscuits, sausage gravy is next!

Happy May Day to all,

Gran Jan

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