Homemade Biscuits & Sausage Gravy
A family favorite. Enjoy!
10 c. Flour
1/2 c. baking powder
2 tbsp. white sugar
2 tsp. salt
1 1/4 c canola oil
Combine dry ingredients together in a mixing bowl. Add oil and mix with pastry blender. Store in air tight container for up to 3 months. *When you are ready to make the biscuits you will need buttermilk.
Preheat oven to 450 degrees. Use silicone baking mats on sheet pan. Combine 2.5 c. of biscuit mix, 2/3 c. buttermilk. Stir together to form a soft dough. Flour surface lightly and knead dough about 8-10 times. Form into log and cut into 12 equal pieces and place on silicone baking mats.
Bake 10 minutes or until lightly brown.
Optional: Brush tops of biscuits with egg wash.
1 lb. Hot Jimmy Dean Sausage
3 tbsp. Flour
2 c. milk (plus some)
Place sausage in large, deep skillet. Cook on medium until evenly browned. Drain in strainer, leaving about 2-3 tbsp. of fat in pan. Set sausage aside.
Return pan to burner on medium-low heat and sprinkle in flour. Using a whisk, stir vigorously until a roux forms scraping the bottoms and sides of the pan. Cook 3 minutes stirring the roux occasionally.
Gently pour 2 cups of milk into pan while whisking continuously. Turn the heat to medium until gravy starts to boil. If the gravy is too thick, add more milk to desired consistency. Hit it with some salt & pepper for taste.