You may be aware by now that the Duo was partly born and partly bred in pleasant North Carolina–a place where sensational foods abound! Most dishes there are of course distinctive to the South and have great tradition behind them. Each region even has its own particular spin on certain Southern staples, like good ol’ biscuits and gravy. A recent trip back East reacquainted us with this special breakfast dish that you just can’t find in the greater Los Angeles area. If you’re not familiar with how us ‘Tar Heels’ get down, it’s easy! Simply take your favorite biscuit and smother it with a creamy, sausage-filled gravy, then enjoy it in all its deliciousity, savory-ish, sinfullistic goodness (so good it makes you wanna make up words!). To our joyous discovery, and hopefully yours too, biscuits and gravy isn’t difficult to make no matter where you are located.
You can use any biscuits that strike your fancy. And since the gravy is really the star of this dish, it doesn’t matter if you or the Pillsbury Dough Boy make them or not. If you want to keep your rolling pin in the drawer, drop biscuits are just as good with less effort. Counting calories? Some substitutions can be made to help–use low-fat or skim milk instead of the half and half or start the gravy in a separate pan with light butter to cut down on grease. But honestly, everyone deserves one serving of indulgence from time to time, and that fresh taste of home.
Southern Sage Biscuits and Sausage Gravy - Serves 6
1 1/2 cups Bisquick Mix, plus extra for dusting
1/3 cup milk
1/2 teaspoon sage, minced
1/4 cup flour (or Bisquick, or half flour/half bisquick)
2 cups half and half (or milk)
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound pork sausage (or turkey, beef, etc.)
1. Mix Bisquick, milk and sage until soft dough forms.
2. Turn onto surface generously sprinkled with Bisquick. Knead 10 times. (To make drop biscuits, do not knead dough. Just drop by the spoonful.)
3. Roll out to 1/2-inch thick and cut with a 2 1/2-inch cutter (or the top of a glass cup). Place on an ungreased cookie sheet and bake in a preheated oven at 450 degrees for 8 to 10 minutes or until golden brown.
4. As biscuits bake, cook the sausage in a large frying pan on medium heat. (If you’re using links, remove from casing and crumble or slice to make it easier.) Remove meat and set aside when completely cooked.
5. Immediately add half of the flour into the grease, without turning off the heat, and whisk until a brown paste forms. Add remaining flour and continue whisking well.
6. Slowly mix in half and half (or milk) and whisk until thickens, about 5 minutes. Add salt and pepper, followed by cooked sausage meat. Turn heat to low, and allow to continue cooking another couple of minutes.
7. To serve, cut biscuits in half and, if desired, top with scrambled eggs and your favorite shredded cheese. Generously pour sausage gravy on top and garnish with fresh sage.
Click HERE for printable recipe.
Other recipes you may enjoy...
Kate’s Test Kitchen
Ain’t Nothin’ Like the Real Thing Baby
The Duo’s Ethnic Exploration: Korean
With A Gourmet Twist
The Corner of Sweet and Savory