In my last Sunday’s post, I presented you with a black pepper-herbed biscuit and fried green tomatoes. I promised to return with sausage gravy biscuits in a celebration of southeastern cuisine, which has become refined in the last ten years, but will never sacrifice it identity entirely. It’s comfort food, created in humble kitchens from back in the day where food was never wasted and breakfasts were as big as suppers.
You don’t have to have venison sausage. This recipe works with any sausage. However, if you want to make the perfect biscuit, use this recipe or the plain fluffy biscuit here, which also features a video. I promise you success, as amplified by the numerous emails I get about how easy and wonderful these biscuits are.
Biscuits with venison sausage gravy is new for me, especially the venison sausage part.
Since I make a lot of biscuits, people always ask me about sausage gravy, and I have always been dumbfounded about its appeal. I’m one to notice things, and I’ve noticed that sausage gravy stirs up that reactive food memory that I often talk about. There has to be something to this sausage gravy, and maybe since my neighbor gave us this venison sausage, I’ll give it a try.
You don’t have to go out and shoot a deer for this recipe. Any ordinary pork sausage will work, and maybe even a little better, because this venison sausage had no fat. It was so lean, I had to add fat into the pan. If you use regular sausage, you probably won’t have that problem. Just make sure to use equal amounts of flour and fat.
Then it’s a bit of roux with flour and fat, and then some milk. Who knew this was something so easy to make. You’ll need biscuits and the best recipe on the internet is right here at Spinach Tiger. I can stand by that, because of the overwhelming response I get in email after people have made them. The biscuits usually stress people out, and I’ve removed that stress for you. I’ve flavored these with sage, adding chopped fresh sage to the flour before the butter is added. Anytime you want to flavor biscuits with herbs just be sure to add the herbs to the flour before you add in anything else.
So tell me did you grow up eating sausage gravy or this something new and wonderful to try?
- 4 biscuits
- 2 cups crumbled sausage
- 2 tablespoons of fat from sausage or added oil
- 2 tablespoons flour
- 1 cup milk
- salt
- pepper
- When making biscuits, you have option of adding in a tablespoons of freshly chopped sage.
- Use this as a guideline. Cook sausage and make sure there is enough fat in the pan to make the roux, a mix of equal parts fat and flour. Brown and then add in milk.
- Season with Salt and pepper.
- Serve on top of biscuits.
I am not quite sure about the venison sausage…I do not know why…but there it is. But, I would like a dozen of the biscuits warm with butter please. Great idea. Thanks Angela.
Holy Hannah…this looks/sounds so incredible! And your photos are always so lovely, Angela! I’ve started making homemade biscuits within the last 2-3 years and really enjoy making them. Canned biscuits just can’t hold a candle to just out of the oven biscuits. I’ll definitely save this biscuit recipe. Haven’t tried making them with good ol’ buttermilk yet. Your recipes never disappoint, Angela!
Looks delicious!