You can buy the sausage and freezing it in sections. If you like extra chunk gravy you can use the whole thing, but you can also cut it into fourths and and just use a fourth of the roll per recipe, which stretches your sausage farther.
Gravy :
1/4 to a whole roll ground breakfast sausage.
1/4 c flour
2 c milk
Salt and pepper
Brown sausage over med-hi. Add flour, cooking another minute til flour looks dissolved. Stir in the milk, scraping the bottom of the skillet to loosen any brown bits. Let simmer until it starts to thickeni, stirring.often. Remove from heat. It will thicken more as it stands.
Biscuits:
2 c self rising flour
1/4 tsp baking powder
4 Tbsp shortening (butter can be used)
Buttermilk (about one cup)
Sift flour and baking powder. Cut in shortening with your fingers, until there are no pieces bigger than a small pea. Lightly, Stir in some buttermilk, just using enough to moisten the mix enough to form a ball. Transfer dough to well floured surface. Very lightly knead to fold in the flour from the surface, 3 or 4 times. Don't handle the dough too much. Pat out to desired thickness. ( about one inch). Cut into circles. Place on baking sheet and brush with butter. Place in oven preheated oven at 450. Bake for 20 minutes.
Enjoy!
Published with Blogger-droid v1.6.5
your biscuits and gravy look nothing like mine! Ingredients are all the same but I make my gravy a bit thicker and put in lots of cracked pepper.
ReplyDeleteAnd I suck at making from-scratch biscuits---they taste great but haven't been nearly as fluffy as I like so far...I need to get my mom's recipe because hers come out perfect every stinkin' time.