The Cooking Dish

  • Home
  • About
  • Recipes
    • Breads
    • Breakfast
    • Desserts & Snacks
    • Drinks
    • Dinner
    • Sides
  • Blog
    • Food & Cooking
    • Chris in Real Life
    • Lifestyle
    • Reviews
    • Travel
    • Blogging & Tech
  • Essentials
  • Contact

Making Biscuits & Country Gravy with Maggie

December 8, 2009 by Chris Mower 7 Comments

Share2
Tweet
Pin2
Yum
Reddit

One of the best parts of cooking is sharing the experience with someone else, and that’s especially enjoyable when it’s my little daughter, Maggie (who also goes by Maggalicious or Magzilla depending on her mood):

She really loves cooking with daddy and I enjoy cooking with her, even though it usually turns our kitchen into a disaster. But in the end it’s all worth it, and we both enjoy spending the time together. This past weekend Maggalicious and I decided to make biscuits and gravy. So for today’s post, I figured I’d her instruct you through how to make this easy biscuit recipe and country sausage gravy. The biscuit recipe I use is one from my mom, and I call them “Mom’s Increda-Biscuits.” Honestly, they’re down-right irresistible and so easy to make. This is actually two different recipes on one post (biscuits + country sausage gravy), so this time around there are two printable recipes available at the end of this post. Don’t forget to print them both out.

Homemade Biscuits with Country Sausage Gravy

Amazingly Tasty, Easy Biscuits

Ingredients

Biscuits

(Go to Biscuit Instructions)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda, if using buttermilk
  • 1/3 cup shortening
  • 3/4 cup milk, or buttermilk

Country Sausage Gravy

(Go to Gravy Instructions)

  • 2 tablespoons cornstarch
  • 1/2 cup flour
  • 1/2 pound sausage, ground
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Method

How to Make the Biscuits (Mom’s Increda-Biscuits)

Preheat your oven to 425, and while the oven is preheating, sift your dry ingredients together into a bowl.

Biscuits and Country Sausage Gravy 003 - The Cooking Dish - Chris Mower
Biscuits and Country Sausage Gravy 001 - The Cooking Dish - Chris Mower

Measure out 1/3 cup shortening. I typically like to make it a bulging 1/3 cup. To keep your measuring cup shortening-free (shortening can be a real pain to clean off), simply wrap it first with some plastic wrap.

Biscuits and Country Sausage Gravy 005 - The Cooking Dish - Chris Mower

Add the shortening to the bowl…

Biscuits and Country Sausage Gravy 006 - The Cooking Dish - Chris Mower

And then hold the bowl in front of you and smile for the camera. *Click*.

Biscuits and Country Sausage Gravy 007 - The Cooking Dish - Chris Mower

Cut in the shortening until it forms pea-sized lumps in the flour. Try to make it as evenly divided as possible.

Biscuits and Country Sausage Gravy 011 - The Cooking Dish - Chris Mower

Add the milk…

Biscuits and Country Sausage Gravy 013 - The Cooking Dish - Chris Mower

…and gently incorporate it into the flour. For fluffier biscuits, do your best to knead the dough as little as possible, but still incorporate the flour. I typically grab the dough and scrape it around the bowl’s edge to gather all the flour and then I knead it a little.

Biscuits and Country Sausage Gravy 015 - The Cooking Dish - Chris Mower

Place the dough on a lightly floured counter top and roll it out to about 3/4″ thick.

Biscuits and Country Sausage Gravy 017 - The Cooking Dish - Chris Mower

Cut out your biscuits using a machete, unless you want nicely shaped biscuits (overrated). In that case, you can use cookie cutters or biscuit cutters. Maggalicious liked the idea of Christmas-themed biscuits, so she picked out tree, snowman, and gingerbread boy cookie cutters.

Biscuits and Country Sausage Gravy 019 - The Cooking Dish - Chris Mower

Place the cut out biscuits on a non-greased cookie sheet or a baking stone (I bake mine on a stone and love it) at 425 for 10-12 minutes or until nice golden brown speckles appear on top. And since I forgot to take a picture of them on the stone, I’ll just let you see the finished product with the golden speckles.

Biscuits and Country Sausage Gravy 028 - The Cooking Dish - Chris Mower

These are especially mouthwatering eaten with butter and homemade raspberry-huckleberry jam. But we’re not going to do that right now, instead, it’s time to whip up some country sausage gravy.

How to Make the Country Sausage Gravy

If you’re going to make these biscuits with gravy then before placing your biscuits in the oven, have your meat already browned and your milk in the skillet already heated. At this point I had Maggie go play for a bit. Hot stove tops and 3-year-olds aren’t exactly compatible.

Brown your sausage in a large skillet and drain the extra grease. There’s a lot of good sausage out there, so just choose your favorite and you’ll be good. Ground breakfast sausage is always a great pick. Because I’m special and have “an in” I’m using ground antelope sausage. I grew up eating wild meat instead of beef. Love it.

Biscuits and Country Sausage Gravy 024 - The Cooking Dish - Chris Mower

Add your milk…

Biscuits and Country Sausage Gravy 025 - The Cooking Dish - Chris Mower

…and then add your cornstarch (you already dissolved it in a little milk, right?) and stir. Using a whisk would be a good idea.

Biscuits and Country Sausage Gravy 022 - The Cooking Dish - Chris Mower

If you’re making the biscuit recipe above, you’ll want to add the biscuits to the oven at this point.

Then add your flour, but do it by sprinkling small portions into the milk. If you’re not careful, you’ll get flour-clumped gravy. I use a sifter or a small-holed strainer to do this. Spoons are a bad idea. Make sure you’re constantly stirring your gravy to keep it from clumping.

[And here lies a picture that I forgot to take. Aw snap!]

Add the salt and pepper and bring gravy to a boil, stirring constantly. The gravy will begin to thicken like in the picture below:

Biscuits and Country Sausage Gravy 026 - The Cooking Dish - Chris Mower

…you can just imagine that the picture’s gravy is thickening. It is, take my word for it. 😉

Keep on stirring, but once the gravy reaches boiling, you can turn the heat down and allow it to simmer. As it cools down, it will thicken even more. As needed, add more milk or more flour/cornstarch to match the consistency you like. Don’t forget to dissolve the cornstarch in a smidgen of milk first.

Biscuits and Country Sausage Gravy 027 - The Cooking Dish - Chris Mower

Now that you’ve made your gravy, pull your biscuits out of the oven and and plop some of it’s royal healthiness on top of a hot biscuit. I literally plopped it on.

Biscuits and Country Sausage Gravy 030 - The Cooking Dish - Chris Mower

Now that you’ve readied the biscuits, it’s time to gobble them up. The biscuit recipe yields 10 biscuits and the country sausage gravy recipe yields the perfect amount for all 10 biscuits, so now you can sit down with the family or some friends and enjoy a heart-warming biscuits and gravy breakfast.

One last message from Maggalicious…

Biscuits and Country Sausage Gravy 032 - The Cooking Dish - Chris Mower

“Hi, my name is Maggie, and I approve of this breakfast.”

Download

  • “Mom’s Increda-Biscuits” (PDF, 1 page, 132 kb)
  • “Country Sausage Gravy” (PDF, 1 page, 120 kb)

Extras

For those of you (ahem, mom) who came here to see my lil’ Maggalicious, here are a few extra pictures of our fun baking session… just don’t forget about the biscuits!

Biscuits and Country Sausage Gravy 009 - The Cooking Dish - Chris Mower

Biscuits and Country Sausage Gravy 010 - The Cooking Dish - Chris Mower

Biscuits and Country Sausage Gravy 012 - The Cooking Dish - Chris Mower

Biscuits and Country Sausage Gravy 031 - The Cooking Dish - Chris Mower

Making Biscuits & Country Gravy with Maggie
Yum
Print Recipe
  • CourseBreads, Breakfast
  • CuisineAmerican
Making Biscuits & Country Gravy with Maggie
Yum
Print Recipe
  • CourseBreads, Breakfast
  • CuisineAmerican
Powered byWP Ultimate Recipe
Share2
Tweet
Pin2
Yum
Reddit

Thanks for Reading!

I love connecting with people around the world and sharing stories. If you're on any of these social media sites, please reach out, and let's get to know each other!

  • Facebook
  • Flickr
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Comments, Kudos, and Thoughts

  1. Skinny Zhinni boistrously claims...

    December 8, 2009 at 8:39 am

    that’s one cute little chef.

    Reply
  2. Judy cooly asserts...

    December 11, 2009 at 8:01 am

    Maggie is adorable, how great you cook with her. I see a future Julia Childs in the making.

    Reply
  3. Dad boistrously relates...

    March 11, 2010 at 8:18 am

    I think this little chef should make Grandpa some! They look great.

    Reply
  4. Chantelle rapidly conveys...

    July 4, 2010 at 6:11 pm

    I was looking for a biscuit recipe and stumbled across this. I thought it was very cute. Thanks for the instructions. 🙂

    Reply
    • Chris Mower helpfully scribbles...

      July 5, 2010 at 9:13 pm

      You’re welcome. Thanks for stopping by, come back soon :).

      Reply
  5. Sherry molodically reveals...

    April 20, 2011 at 8:36 pm

    I don’t eat shortening and was wondering if butter could work instead?

    Reply
    • Chris Mower reassuringly chats it up...

      April 20, 2011 at 11:59 pm

      Hi Sherry,

      You can usually swap shortening and real butter at a 1:1 ratio in baking recipes; however, the shortening will give you a fluffier biscuit, so I’d recommend sticking with that if you can. Margarine and shortening are also usually 1:1, except sometimes you have to reduce the amount of salt in the recipe when you use margine. I usually reduce the salt by at least 1/4 teaspoon.

      Hope that helps. 🙂

      Reply

Share what's on your mind! Cancel reply

I'd love to hear what you have to say, so please leave a comment below. Just be sure to use your real name or I might (accidentally) mark it as spam! If you'd like a nifty picture by your name, check out Gravatar.com. Type away, amigo.

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

Sign Up for Awesomeness

Join The Cooking Dish newsletter and receive special newsletter-only offers, tips, and more. I will NEVER EVER spam you.

Looking for Something?

Let’s Be Friends

  • Bloglovin
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

The Cooking Dish Affiliates

As an Amazon Associate I earn from qualifying purchases.
Take Cooking Classes Online with CraftsyPhotographing Food CourseGenesis Framework for WordPressShopify makes it easy to open an online store by providing all the tools and help you need. Try it for free!

Recent Posts

  • Minimalist Shoes (Barefoot Shoes) and Where to Buy Them
  • Let food by thy medicine
  • Havanese Puppy Shopping List
  • Food Bloggers from IFBC: A Short Q&A
  • Stay Home if Reject Food and Customs

Recent Comments

  • Khomini on Chef’s Knife: How to Hold and Wash It
  • Chris Mower on Nonstick Pans: Top 10 Rules for Using Them
  • Jhon Macklin on Nonstick Pans: Top 10 Rules for Using Them
  • Chris Mower on Nonstick Pans: Top 10 Rules for Using Them
  • Chris Mower on How to Blacken Chicken or Fish
  • Bloglovin
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Copyright ©2023 · Chris Mower & The Cooking Dish
Built con queriño on the Genesis Framework
 

Loading Comments...