Classic Southern staple with buttery biscuits and creamy sausage gravy.
There are so many ways to make biscuits and gravy, but this ones my favorite.
The biscuits are easy to make, and the gravy is loaded with sausage.
Simply Recipes / Cambrea Bakes
Many swear that White Lily Self-Rising Flour is essential to making light fluffy biscuits.
We suggest you try this combination in a different formbiscuits and gravy casserole.
This casserole has all the savory goodness of regular biscuits and gravy, but it can feed a crowd.
Simply Recipes / Cambrea Bakes
How to Store and Reheat Leftovers
Refrigerator: Store leftover biscuits and separately.
Refrigerate the sausage gravy in an airtight container for 3 to 4 days.
Refrigerate the biscuits in an airtight container for 4 to 5 days.
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Reheat the gravy on the stovetop slowly until it’s simmering.
Freezer: Freeze sausage gravy for up to 3 months in a freezer-safe zipper bag or container.
Defrost in the refrigerator and reheat on the stovetop slowly until it’s simmering.
Simply Recipes / Cambrea Bakes
Freeze biscuits in a freezer-safe zipper bag or container.
To make the biscuits: In a medium-sized bowl, whisk together the flour, sugar, and salt.
Simple Tip!
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If you scoop the flour, it will pack into the measuring cup, yielding too much flour.
Using a fork or a pastry blender, cut in the shortening and butter.
Work quickly, you dont want the fats to melt; the key to fluffy biscuits is minimal handling.
Simply Recipes / Cambrea Bakes
The mixture should be crumbly.
Make a well in the flour mixture, and pour in the buttermilk.
Add 1 to 2 tablespoons more buttermilk if the dough is dry.
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Do not over-mix; the dough will be tacky, neither wet nor dry.
Shape into a 3/4 thick round.
Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.
Simply Recipes / Cambrea Bakes
Reshape scrap dough and continue cutting.
Remember to handle the dough as little as possible.
Bake at 450F for 15 to 18 minutes or until lightly golden brown on top.
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Turn the baking sheet around halfway through baking.
Optional: Brush the tops of the biscuits with melted butter.
Continue cooking, breaking up the sausage into smaller pieces, until no pink remains.
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Stir in the onions and cook until they are transparent.
Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan.
Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage.
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Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce, and salt.
Cook for 1 minute to deepen the flavors.
Slowly add the milk and cook over medium heat, stirring occasionally, until thickened, about 15 minutes.
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Be patient, it will thicken!
To serve, break a biscuit in half and put it in a bowl or on a plate.
Spoon a generous portion of sausage gravy over the biscuit half and top with the other biscuit half.
Simply Recipes / Cambrea Bakes
Simply Recipes / Cambrea Bakes
Simply Recipes / Cambrea Bakes
Simply Recipes / Cambrea Bakes
Simply Recipes / Cambrea Bakes
Simply Recipes / Cambrea Bakes
