Simple Sausage Gravy

Simple Sausage Gravy

What's more southern than sausage gravy and biscuits??? I can't think of anything!

This recipe is so delicious and so easy, you'll want to make it all the time. 

I made this for my man and I one Sunday morning before Church and can I say he fell in love with this??

So let's jump into it

Here's What You'll Need:

 

1 pound breakfast sausage, hot or mild ( I always go for Jimmy Dean: preference)

1/3 cup all-purpose flour

3 cups whole milk, more to taste

1/2 teaspoon seasoned salt (Lawrey's is the BEST)

2 teaspoons freshly ground black pepper, more to taste

Biscuits, preferably freshly made

Directions:

Tear small pieces of sausage and add them in a single layer to a large heavy skillet ( I tend to use Cast-Iron Always). Brown the sausage until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy until it thickens. Make sure you're constantly stirring so that there are no lumps and gravy stays smooth (This may take a good 10 to 12 minutes.) Add seasoned salt and pepper and continue cooking until very thick. If you find it gets too thick, add in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon over warm biscuits immediately and serve hot!

I can guarantee, whomever get's the joy of getting this awesome breakfast will love you forever! It's just that good!!! I went a step further and served scrambled eggs and beef sausage as well but the biscuits and gravy alone are very filling.

Looking for the ultimate biscuit recipe, check my previous post for details

THE ULTIMATE SOUTHERN BUTTERMILK BISCUIT

I hope you enjoy this recipe. I always welcome your insight and feedback.

Until Next Recipe (BEST DISHES and SOUTHERN WISHES)

xoxo

 

Hummingbird Cake



HUMMINGBIRD CAKE

I got the idea of making this cake from my MOM. Last Christmas, she made this cake and I practically ate the whole thing. I was the best cake I had ever tasted. So this year I decided I was going to try it on my own. I combined her recipe with other recipes I had found and a few additions of my own. True to form, I almost ate half of this cake alone. Luckily I let others taste it and got 2 cake orders shortly after. This cake is awesome. Something you definitely have to try.

Here's How I Made It. 

WHAT YOU'LL NEED

Nonstick baking spray ( Prefer PAM)

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1/3 cup buttermilk

4 medium mashed ripe bananas

One 8-ounce can crushed pineapple

Frosting, recipe follows

Optional garnishes: sweetened flaked coconut, chopped pecans

FROSTING:

2 sticks (1 cup) butter, softened

Two 8-ounce packages cream cheese, softened

2 cups confectioners' sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans (I usually use 3 cups for each prepared pan), one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

If you take the time to make this cake, I know it will become a quick favorite in your households. Let me know what you think.

Until Next Recipe.

PEACE, LOVE AND BEST DISHES TO YOU ALL.

Southern Buttermilk Biscuits

BEFORE BAKING

AFTER BAKING

BUTTERMILK BISCUITS

 Buttermilk biscuits are a tradition of cooking that has been passed down from my great grandmother, to my grandfather and his siblings, to my mom, and now to me! Making them from scratch makes me think of home and family. My great grandmother always made home=made biscuits when we went to visit and I thought it robbery if I didn't learn to make them. I make mine a little different than them. I use shortening and butter, when they usually on use lard or shortening. I find that the combination of the two fats make for a lighter, flakier biscuit.

So here's how I do them.

WHAT YOU'LL NEED:

 2 1/2 cups self-rising flour, plus more for work surface...
1/2 teaspoon baking soda
2 tablespoons butter flavored vegetable shortening, cut into 1/2-inch chunks
8 tablespoons butter (1 stick), cold, cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
1 1/2 cups buttermilk

DIRECTIONS:

 Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.

Whisk flour & baking soda in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and press between fingers until well incorporated. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 min.

Sprinkle 1/3 cup of extra flour across mixing surface and gently spread to form an even coat.

Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).

Pat dough into a thick square. Use 1 cup, measuring cup (the open end) floured, to cut out biscuit rounds ( or a biscuit cutter if you have one). Keep forming square until all dough is cut and used. Discard any scraps or just make a smaller biscuit with scraps.

Place dough rounds into round cake pans, close together. (sprayed with butter flavored cooking spray)

Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes.

Once biscuits are out of the oven, brush with a generous amount of melted butter.

Let cool from 5 to 10 minutes before serving.