[email protected] | 570.387.6326 | Free US Shipping on all orders Over $25

Kate’s Kitchen- Sausage & Biscuits

Kate’s Kitchen- Sausage & Biscuits
March 31, 2010 quickfix

I love a good basic meal; one with a couple ingredients that are easy to fetch from the farm. Up here on Gatski Mountain, there’s abundant milk, butter and of course, sausageSausage & Biscuits is a favorite. I like to serve it with some seasonal greens sauteed in garlic. I understand that Sausage & Biscuits is an old world tradition- I’m hoping I can coax a few “tricks” out of those of you with family recipes. Psstt…. Would love a tip on how to get biscuits to rise more. Please do share in the comments.

Preheat your oven to 400 degrees.

  • combine 2 cups flour, 1.5 teaspoons baking powder, 1/2 teaspon salt in bowl- then cut 5 to 6 tablespoons of butter into mixture.
  • use your fingers to incorporate the butter into the flour [until the largest pieces are about the size of a pea] add about 3/4 cup milk and stir until soft dough is formed- knead enough to shape and turn onto a floured board
  • roll out 1/2″ thick and cut- I use a water glass or ball jar. put on baking sheet and bake for about 12 minutes.

  • Cook your sausage in a pan [add 1-2 cups water] – remove from pan when complete.
  • Mix 1 tablespoon of flour in a cup of milk or water. Add slowly to the sausage pan, stirring to make your “gravy.” It should thicken quickly.
  • Put biscuits on plate and top off with sausage and gravy.

That’s it! It is so simple.

Comments (5)

  1. Alicia 11 years ago

    Looks yummy! I can’t help you with the biscuits, but if you want the best sausage gravy I’ve ever had you should check out Alton brown’s recipe: http://www.foodnetwork.com/recipes/good-eats/sawmill-gravy-recipe/index.html

  2. kate 11 years ago

    Awesome. Thank you Alicia. That looks great. I need a gravy recipe. I will try that out next time. Thank You!

  3. liane 11 years ago

    yum! i am eating meat only ocassionally so this is sounding really good to me today. think i need to go to my local sausage guy and have this for supper.

  4. natalie 11 years ago

    Looks delicious! I make a fairly wet biscuit dough – more steam to help them rise – with 3/4 C buttermilk for every cup of flour. The acidity of the buttermilk also lets one add more baking powder, 1 1/2 t, to leaven the biscuits. Hope that’s helpful!

  5. Angela Tunner 10 years ago

    What a marvelous idea to use a Mason jar as a cutter for biscuits! Fantastic!! Next time I make my Orange and Lavender Scones (which will be today, now with that little cutting idea in mind) I’ll be using a jar to cut out the shape.
    Lovely blog; enjoyed the read and spending my time here!

    Eat. Love Savor.

    Angela Tunner
    Editor-in-Chief
    http://www.angelatunner.com
    Luxury Lifestyle |Food | Farm to Table | Travel

Leave a reply

Your email address will not be published. Required fields are marked *

*