As good As granny’s…

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Biscuits and Sausage Gravy

I don’t believe you can ever have enough inspiration for a meal of biscuits and gravy. I’ve said it, and I’ll say it again… I’ll sing it from the rooftops. Every recipe has something special to it. Make these and pretend it’s cooling down outside… as if Fall has already come creeping in.

Biscuits and Sausage Gravy

from Better Homes & Gardens Fall Recipes, 2023

2 3/4 cups all-purpose flour

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. black pepper

1/3 cup cold salted butter, cut up

3 Tbsp. shortening

1 cup buttermilk

1 Tbsp. salted butter

1 cup chopped onion

12 oz. bulk pork sausage

3 cups milk

1/3 cup chopped fresh chives and/or sage

Preheat oven to 425°. In a large bowl whisk together 2 1/2 cups of the flour, the sugar, baking powder, baking soda, 3/4 tsp. of the salt, and 1/4 tsp. of the pepper. Use a pastry blender to cut in the 1/3 cup butter and the shortening until mixture resembles coarse crumbs. Make a well in center of mixture. Add buttermilk all at once. Use a fork to stir just until moistened.
Turn dough out onto a floured surface. Knead dough gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough until 3/4 inch thick. Cut with a floured 2 1/2-to-3-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts. Place cutouts 1 inch apart on an ungreased baking sheet. Bake until golden, 18 to 20 minutes.
Meanwhile, for gravy, in a 12-inch skillet melt 1 Tbsp. butter over medium. Stir in onion. Cook and stir until golden brown, about 4 minutes. Add sausage; cook and stir over medium-high until sausage is browned. Stir in remaining 1/4 cup flour. Add milk and remaining 1/4 tsp. each salt and pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives and/or sage. Spoon gravy over biscuits.

Makes 6 servings