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If I believed in past lives, I’d swear I was a southern belle in one of mine. Give me a pitcher of sweet tea, porch swings, some fried chicken or chicken-fried steak and especially give me some Biscuits with Sausage Gravy.

Biscuits and Sausage Gravy II

I’ve been bookmarking recipes for biscuits and gravy on Delicious for a while now. In fact, when going through to clear out some old links (I mean, do I need 800 bookmarked recipes? No, I don’t think so.), I found a few I had forgotten about. I left one of them because it was different enough that I think I’d like to give it a go later.

Because this certainly won’t be the last time I cook up some biscuits and gravy.

Oh yeah.

So, instead of the usual biscuits, which involve cutting in butter to make them nice and flaky, this recipe only uses cream.

And they were a total revelation. Light and fluffy, cracking perfectly in half when pulled apart and with not an ounce of butter to be seen. Not that using butter in shortcakes or scones is difficult, since I discovered Nigella’s trick, but avoiding it all together certainly makes things go much faster.

The sausage gravy recipe was just as simple and straightforward. I think next time I may want something where I have a bit more control over the flavours. However, this was super tasty and it came together very quickly, which, if I was making this for a crowd would definitely put this recipe in the win column.

It’s easy to adjust the flavours just by changing up the type of sausage you use, which is also nice.

I’d call this a very good starter recipe, but I’m certainly not done exploring the world of biscuits and gravy.

Cream Biscuits

Cream Biscuits

Sausage Gravy

Biscuits and Sausage Gravy I

Cream Biscuits

  • 2 cups all-purpose flour, plus extra for the counter
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups heavy cream

Preheat oven to 425. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the dry ingredients. Stir in the cream (starting with about 1 1/4 cups and adding more if necessary) until a dough forms, about 30 seconds or so. Dump the dough out onto a lightly floured counter. Gather it together and squash it together (not quite kneading it) until smooth.

Shape it into a circle about into a circle about 3/4″ thick. Cut biscuits into rounds and place on parchment-lined backing sheet. Bake biscuits until golden brown, about 15 minutes.

Sausage Gravy

  • 12 ounces bulk pork sausage
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and freshly ground black pepper, to taste

Heat a medium pan over medium-high heat. Add the sausage and cook, stirring occasionally and breaking it up into little bits, until browned and cooked through, about 7 to 10 minutes. Remove from the pan and set aside.

Sprinkle the flour into the remaining fat in the pan and cook for about a minute. Whisk the flour mixture while slowly adding the milk. Bring to a boil, then reduce the heat and simmer for 2 minutes or so to let the gravy thicken. Add salt and pepper to taste, then stir in the sausage.

Serve the sausage gravy over the cream biscuits.

Serves 8 or fewer, depending on how hungry people are.

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