RT's Biscuits and Gravy

[royaltine]

Sausage Gravy
2 lbs sausage
3 tablespoons oil or crisco
3/4 cup flour
6 cups milk
  seasoning salt; to taste
  lemon pepper; to taste
  Worcestershire sauce; to taste
 
Place sausage in a 14" cast iron skillet and cook until about 3/4 done.
Remove sausage to a separate bowl and leave fat in skillet. Add a couple
more tablespoons oil or crisco to make a total volume of fat. Mix a couple
of tablespoons of flour with the fat. It will start to form a paste, keep
adding flour until a thick paste. Cook paste on medium heat, also called
roux, until flour bubbles slightly around edges. This is to cook the pasty
taste out of the flour. Then slowly add about 2 cups of milk and stir
mixture until blended well and no lumps are visible. Put sausage back in
skillet, add remaining milk and simmer for at least 30 minutes. More milk
might need to be added depending on how thick you like your gravy. Taste
and season.
Note: Use baking powder biscuit recipe for biscuits or pop biscuits.
Yield: 14 servings
 
 
Baking Powder Biscuits
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons margarine or shortening
1 cup buttermilk
 
In a large bowl, mix together flour, baking powder, baking soda and salt.
Using a knife or fork, cut in shortening until mixture resembles course
crumbs. Stir in milk and mix until dough leaves sides of bowl. Turn dough
out onto lightly floured surface and knead ten strokes. Roll out dough,
with a floured rolling pin and surface (1/2 inch thick). Cut out biscuits
with a 2 inch cutter and place on an ungreased baking sheet. Let biscuits
sit on pan for 5 min. then place in oven. Bake @ 425°F for approx. 12
minutes.
Hints: To produce flaky biscuits, take care not to overhandle the dough.
For less waste and speedier preparation, pat the dough into a square and
cut into 2" square shapes with a floured knife.
 
Yield: 10 biscuits

[Hal]

Hey Cody, biscuits n' gravy are two of my favorite things, especially together with a coupla' cackleberries. Ya stirred my taste buds, gonna hafta fix some for breakfast tomorrow.

[royaltine]

If'n I was a makin' em, they wouldn't be your favorites.....   Thats LeRees dept.!  Gotta agree though, they go best with hen fruit!

[SeabeeCook]

I have a friend who cooks a pound of bacon and a pound of sausage when in camp. He then splits the grease between three skillets. That's one skillet for gravy, a second for fried potatoes and the last one for scrambled eggs. Not a bit of grease is wasted in Frank's camp!

While these meals may be a cardiologist's worst enemy, I have to say that they're very good. It's an epicurean contradiction -- good tasting and not-so-good for you, all in one setting.

[animules]

Thanks LeRee.  I'm going to try that after the remodel is done. That may be my New Years Day cooking! 

[amiles]

MMMM Good - think we'll break out the Crisco and enjoy some Bisquits and Gravy for Xmas morning.  Hope you all are doing fine and staying warm.  Merry Christmas and Happy New Year! 

[royaltine]

Happy Holidays to you and Chuck!!

[animules]

Is this sausage gravy something I can make a couple days ahead and keep in the fridge?  Does it reheat well? I'm guessing add a bit of milk when reheating.  I have a dog seminar weekend coming up it may be fun to fix this for it.

Thanks!

[royaltine]

Yes, Tina.
When we are traveling around hound hunting in the winter and I don't have much time to cook or elaborate facilities to cook in or with plus since it is one of Cody's favorites, I make a batch up and freeze it, then unthaw and warm up. Works great. I also precook the biscuits.

[animules]

Thanks LeRee'.  I'm going to make a batch for our dog seminar then.  And maybe the boil in a bag omelets. 

[royaltine]

That sounds good and quick.