Ann. That looks delicious. I too like to make biscuits with sausage gravy for dinner. It's a great comfort meal.
Teri

YUM!!

It was bad enough that I reluctantly opened this thread - knowing it was going to be painful (LOL) - I planned on seeing wonderful pancakes or eggs or something...But

Biscuits and sausage gravy are my absolute favorite. I've never made them. Just ordered them out. I'd pay a hefty price for those beauties above :-)

Could you share your recipe Ann? Or do I have it?

Thanks, Stacy

That's fat free, right? ;)

I'm not a biscuit lover, but I could be convinced to gobble this up!

Nancy

Did I read that right, Nancy? "I'm not a biscuit lover..." Must be a typo. Never met a person who didn't love biscuits. Do you have two heads?

I can't wait to get to my son's next week. DIL makes sausage gravy on biscuits that could compete with Ann's! She says it's easy LOL! We put lots of hot sauce on the fried potatoes and eggs. I hope they don't read this - I told them I wanted to come to SEE them, but I have a hidden agenda.....

Sherry

Nancy, I can't believe you don't like biscuits. Learned something new about you.

Stacy, it really is simple to make. Another one of those dishes that I just wing.

I typed up this basic outline for you. I made my regular country biscuits using buttermilk instead of cream.

And last nights gravy also included some leftover chicken gravy, which I think made the dish even better.

Home Cookin Chapter: Recipes From Thibeault's Table

Good Quality Sausage
oil
garlic
Cream/milk
salt, pepper
flour
fresh sage

Remove sausage from casings and saute in oil. Break the sausage up into smaller pieces.

When Sausage is brown add minced garlic. Cook for one minute. Add 1 to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 10 or 15 minutes to meld the flavours. Serve over homemade buttermilk biscuits.

Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy.

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Mix the flour with the baking powder, and salt. Cut in shortening until
it resembles coarse meal. Stir milk or cream in to flour mixture. Mix
quickly with fork until dough comes together. Using hands gently pat
the ingredients together. Do not over handle. Pat out to about 1/2 to
3/4 inch thick on a lightly floured board.
Cut with biscuit cutters and place on a parchment paper lined cookie
sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry
ingredients and add the cheese after the shortening has been cut into
the flour.

(Note: to cut in shortening either use a pastry blender or put the dry
ingredients along with the shortening in a food processor and pulse
until the fat is the size of little peas. Do not over process. Pour the
mixture into a bowl and add the liquid stirring with a fork.)

(Options: For cheese biscuits, add cayenne pepper, dry mustard and some
shredded cheddar cheese) or add some fried ham and green onions with
the cheese)

Option for using Blue Cheese(s):

Add chopped green onion and Gloucestershire cheese or another type of
blue cheese. And black pepper to taste.

Mmmm, love biscuits. I'm not such a huge fan of sausage gravy with them, but I think I'd try it with the chicken gravy addition, I like chicken gravy over biscuits and that would probably improve the sausage gravy in my opinion.

Unlike Nancy, I like biscuits, mostly hot out of the oven with butter and honey, and I often make breakfast for supper because I don't eat such big meals in the morning.
It's nearly lunch time here, though, and I'm about ready to lick the screen.....

Annie

WW, Biscuits with Sausage Gravy is Jim's favorite breakfast, lunch and dinner. He'd take it intravenously if he could. So, you'll forgive me if I pretend I didn't see this.

Sol

Looking good Ann!

I had never tried this until last weekend in Las Vegas. As Ann says, you would never, at least I have never, see this dish in Canada.

We went to the Breakfast buffet at the Bellagio and this was one of the offerings...one of the way too many offerings!...

I had heard you folk mention it so I gave it a try and fell in love. Won't be happening often given the fat content but what a treat now and then! YUM!

slurpy, slurpy..slurp...That whole plate of food looks amazing!!!!

Ann my husband and I could eat that dish up! We actually prefer breakfast food like this for dinner hour because we don't like eating heavy first thing in the morning. On the farm at my grandma's this was a stable dish years ago.