Sausage Gravy & Biscuits

Preparing to write a post can be a lot of work. If a recipe isn't quite right, I have to tweak a few things and start over again. This can also lead to a lot more walks and bike rides to compensate for the extra calories. However, this recipe was one and done. I have to thank my Aunt Shawn for this most decadent dish. You may remember my Aunt Shawn from the Apple Butter Churn back in November. It's tradition that she makes Sausage Gravy for the folks who make it out in the wee early hours.

Aunt Shawn and Uncle Tom have lived across the street from my parents since I was a baby and still do. My younger self was kind of high maintenance. Aunt Shawn and I clashed on many occassion. However, I could always count on her to come running out of her house when the bad older boys would come from the adjacent neighborhood to harass us.

I could also count on her to ruin the fun when we tried to climb the trees or attempt to head down to the creek. She has prime real estate right in front of the playground where we had the best climbing tree and the mysterious creek.

My older self is grateful for Aunt Shawn's protection from potential broken arms and mysterious creek kidnappings. I also commend her on the sausage gravy! It's soooo good.

My husband told me I am not allowed to put this on the weekly rotation. Special occasions only. I went on several walks in the wicked cold weather just to have leftovers for lunch and I thought about eating it the whole time.

Life has to have balance and I choose to balance it with comfort food like sausage gravy with a side of healthy greens.

Let's get started with my home made BISCUITS:

2 cups of unbleached all-purpose flour

1 tablespoon of baking powder

3/4 teaspoon of kosher salt

2 tablespoons of granulated sugar

1 stick of butter, cold

3/4 cup of buttermilk, cold

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Mix together all the dry ingredients in a stand mixer or large bowl. Drop chunks of cold butter over the top of the flour.

Turn the mixer on low for about 1 - 1 1/2 minutes or until the butter is the size of lima beans. Alternatively, use a butter cutter to break up the butter into the flour. This may take up to 5 minutes.

Dump the buttermilk into the center of the flour and turn the mixer on low for 20-30 seconds or just until the dough comes together. Alternatively, use your hands to mix the dough together.

There may be some dry stuff below the dough. Scrape the dough and all the leftover dry goods onto a clean surface.

Pat the dough into a cohesive disc and fold in the dry ingredients that were left behind. Fold the dough a few times, but be careful not to over knead the dough. There is a delicate balance and less is more in this situation.

Pat the dough to a 1 1/2 inch disc and use a 2-3 inch biscuit cutter.

Line a baking sheet with all your cut biscuits. Any scraps of dough can be mushed back together and cut for more biscuits.

Bake for 13-16 minutes or until golden brown.

Meanwhile, let's make the SAUSAGE GRAVY:

1 pound of breakfast sausage, we like Nick's of Calvert's Bulk Country Sausage. Aunt Shawn uses Bob Evan's Sausage.

1/3 cup of unbleached all-purpose flour

2 cups of whole milk

1 cup of half-and-half

Salt and LOTS of fresh cracked pepper

Heat a large pan over medium-high heat and brown the sausage.

Once all cooked, add the flour and cook for 1 minute.

Pour in the milk and the half-and-half, stir continuously until thick. If it is too thick, add 1/2 cup of whole milk. Sprinkle in a pinch of salt and TONS of fresh cracked pepper.