Here is my entry into this weekend's BBQ Challenge...I love biscuits and gravy, and I haven't made homemade buttermilk biscuits for at least a year, so I think this qualifies. The sausage gravy is made with a naked fattie which really adds some depth to the sausage gravy.
I got a fattie smoking while I assembled the ingredients for the biscuits.
I cut in the shortening with a pastry cutter
I assembled the biscuits and got them on a baking stone. After this I put a pat of butter on each one which melts and coats each biscuit with buttery goodness!
Fattie is done...smoked with Pecan and Cherry this morning.
Dice it up and throw it in the skillet with 4 Tablespoons of flour. Stir it around and let the flour brown up a bit in the fat from the sausage.
Add about 2 1/2 cups of milk, and the appropriate spices.
Here are the spices that I use. I'm a "pinch of this and a dab of that guy", so just go by taste.
Heat it up until it boils...flour doesn't reach it's maximum thickening power until it boils.
Biscuits are done...nice and crusty with a buttery / buttermilk taste!
Split the biscuits open and cover generously with Sausage Gravy....Freakin' Yum!
Usually I just use some refrigerator biscuits, and I honestly can't tell you why. The biscuits are easy to make, and blow the doors off of anything that Pilsbury can put in a can. After this plate, I had biscuits with (more) butter and strawberry preserves...then I just picked at the crusty parts of a biscuit...somebody get these away from me or I will eat the whole batch! Looks like the rest of the day is going to be spent on the treadmill!
Hope you enjoyed my Biscuits and Sausage Fattie Gravy Breakfast.
BBQ Eng.
I got a fattie smoking while I assembled the ingredients for the biscuits.
I cut in the shortening with a pastry cutter
I assembled the biscuits and got them on a baking stone. After this I put a pat of butter on each one which melts and coats each biscuit with buttery goodness!
Fattie is done...smoked with Pecan and Cherry this morning.
Dice it up and throw it in the skillet with 4 Tablespoons of flour. Stir it around and let the flour brown up a bit in the fat from the sausage.
Add about 2 1/2 cups of milk, and the appropriate spices.
Here are the spices that I use. I'm a "pinch of this and a dab of that guy", so just go by taste.
Heat it up until it boils...flour doesn't reach it's maximum thickening power until it boils.
Biscuits are done...nice and crusty with a buttery / buttermilk taste!
Split the biscuits open and cover generously with Sausage Gravy....Freakin' Yum!
Usually I just use some refrigerator biscuits, and I honestly can't tell you why. The biscuits are easy to make, and blow the doors off of anything that Pilsbury can put in a can. After this plate, I had biscuits with (more) butter and strawberry preserves...then I just picked at the crusty parts of a biscuit...somebody get these away from me or I will eat the whole batch! Looks like the rest of the day is going to be spent on the treadmill!
Hope you enjoyed my Biscuits and Sausage Fattie Gravy Breakfast.
BBQ Eng.
