Sausage Gravy and Biscuits

October 13, 2011 by Leave a comment

Sausage Gravy and Biscuits

Our Sausage Gravy and Biscuits is a big, delicious breakfast guaranteed to satisfy a man-sized appetite.

Whenever we go out to eat for breakfast, whether it is to Cracker Barrel or an intimate mom and pop restaurant, Jathan loves a hearty meal of flaky biscuits smothered in sausage gravy. There’s just something warm and comforting about it. Growing up in the South, he dined on his share of this dish, but it wasn’t until we took a trip to Jackson Hole, Wyoming that I experienced the best version of this meal I’d ever had. The biscuits were huge, the gravy meaty, perfectly seasoned and amazingly delicious. So here is our spin on this classic breakfast that never fails to satisfy a man-sized appetite.

COOK: 15 minutes

INGREDIENTS

  • 1 pound ground sage-seasoned pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 recipe Buttermilk Biscuits

DIRECTIONS

  1. Brown sausage in a large heavy skillet, stirring until it crumbles. Drain sausage on paper towels, reserving 1/2 cup drippings in skillet.
  2. Whisk flour into sausage drippings until smooth. Cook over medium-high heat, whisking constantly, about 3 minutes or until browned.
  3. Stir in sausage. Gradually add half-and-half, cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Serve gravy over split buttermilk biscuits.

YIELDS: 3 cups gravy, about 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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Buttermilk Biscuits

October 4, 2011 by 2 Comments

Buttermilk Biscuits

Using only three ingredients, our Buttermilk Biscuits deliver big, buttery, flaky flavor your family will love.

As a very young child, my family lived for a time in West Virginia. Among the many dear friends we made there, “Petch” and Wilma McClung were two of our favorites. An older couple with no children of their own, they adopted my parents as their kids and my sister and me as their grandchildren. They lived in a small white farmhouse on several acres of land where they had a garden, raised livestock and kept chickens. Whenever we’d visit, Wilma would use her own fresh ingredients to prepare some of the best meals I’ve ever tasted, including “cat heads with cow salve” as “Petch” called biscuits with butter. So it is no wonder that I have always associated big, flaky biscuits with the taste of home. Great with nearly any meal, our buttermilk biscuits will remind you of the ones your own loved ones used to make. Using only three ingredients, our recipe is simple, delicious and keeps the tradition of fresh baked goods alive for a new generation.

PREP: 5 minutes
COOK: 14 minutes

INGREDIENTS

  • 1/3 cup butter, cut into pieces
  • 2 cups self-rising soft wheat flour (we tested with White Lily)
  • 3/4 cup buttermilk
  • Butter, melted

DIRECTIONS

  1. Cut 1/3 cup of butter into flour with a pastry blender until mixture is crumbly; add buttermilk, stirring until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
  3. Bake at 425°F for 12 to 14 minutes or until golden. Brush with melted butter.

YIELDS: 6 to 8 biscuits

© 2011 Jadeworks Entertainment. All rights reserved.

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