Directions: |
Directions:1. Start by getting your sausage into the pan. Thinly slice the sausage roll, place in pan, and put on medium heat.
2. Place 2 T. of vegetable oil in a large baking or casserole dish and place in the oven. Set to 425 degrees and start pre-heating with the pan in the oven.
3. Now we can start on the biscuits. Place a single sheet of wax paper on the counter and sprinkle with self-rising flour.
4. Using a large mixing bowl and a large spoon, gently combine 2-3 c. of self-rising flour with buttermilk. Do not over-stir. Combine just until it is sticking together. If it does not appear wet or “jiggly”, then add more buttermilk. If too wet, then add more flour.
5. Once the flour/buttermilk mixture is sticking together, pour onto the wax paper. Work into a ball with hands - you may need to sprinkle with self-rising flour. Press out until flat, but still about 1 inch thick.
6. Flip your sausage if you have not already done so.
7. Take the preheated dish with vegetable oil out of the oven and place it on the counter. Using a medium biscuit cutter, start cutting out biscuits. Consider dipping biscuit cutter into flour between cuts to avoid sticking. Once you have a biscuit cut, lay it in the hot vegetable oil, then flip over so both sides are coated and move the biscuit to the corner of the pan. Repeat until the pan is full.
8. Place in oven and cook about 20 min or until golden brown.
9. Finish cooking the sausage, then store in a warm place. Do not clean the pan - we are about to make the gravy.
10. Using your greasy sausage pan, still on medium heat, add 1-2 T. butter and let melt. Then add 1-3 T. All-purpose flour and combine to make a roux. Make a larger roux as needed depending on desired amount and thickness of gravy. Cook roux until nut brown. Stir often, do not let it burn.
11. Add 3-6 c. milk depending on volume of gravy desired. Mix well. Turn up heat until it starts to boil, then lower heat to simmer. Keep it bubbling. Stir regularly until gravy starts to thicken.
12. When there are about 5 minutes left on your biscuit timer, start the eggs. Fry to your preference. Over medium recommended.
13. Plating — tear 1-2 biscuits in the middle of your plate. Combine with 1-2 crumbled sausage patties. Place fried egg on top of sausage or on the side. Smother in gravy. Enjoy! |
Personal
Notes: |
Personal
Notes: This is a family favorite that can be prepared by one or many and can feed the whole family! Measurements are intentionally non-precise and will vary greatly based on who’s cooking, who’s eating, available cookware, physical location, and overall mood of the chef.
To see the Trent family preparing this meal in the most traditional way, watch “Biscuits and Gravy” on spirodt’s YouTube channel.
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This recipe for Granny Trent’s Homemade Biscuits and Gravy is from