Buscuits & Gravy Buffet
Featured Pinch Tips Video
- 1 lb
- ground pork sausage ( more is optional)
- 2 C
- original bisquick mix ( by betty crocker)
- 2/3 C
- salt & pepper to taste
- 1 lb
- ground pork sausage, cooked and crumbled
- 4 -5 TBS
- flour, all purpose
- 3 C
BISCUITS LAYERED & ROLLED
Grease or Spray 9 X 13 pan
In Skillet Cook & Crumble the Sausage over Med heat. Stirring Constantly, When No Longer Pink, DRAIN, Save your Drippings.
**Reserve & save 1/2 the Sausage for the Gravy.**
in large Bowl add Buisquick,& Milk, til dough forms ball. Sprinkle a little bisquick onto board, Knead dough about 10 times.
Now, ROLL out your Dough into a 15X 9 Rectangle.
Layer Crumbled Sausage down the center of the Dough.
Roll up Tightly from the LONG SIDE.
(example, as for cinnamon roll)
Pinch the seams to seal them.
Cut roll into 12 slices. . .
( Nicely taking shape)
Place Cut side Down in greased baking pan.
Mean while as the Biscuits are baking.
Return skillet to stove top, with the saved sausage drippings over medium heat.
Add your Flour, Beat with whisk, so there is no flour showing. (as if making a rue)
Add Cold Milk Slowly, beat with wisk til thickens, about 5-8 min.
Now add the Reserved Sausage, Stir well.
If too thick add a bit more Milk. Til gravy is the Consistency you like.
(Not too Thin, But not too thick)
Season with Salt and Pepper to your taste.
**Tip:(I like Pepper in my gravy, AKA Pepper Gravy, So I choose to add more Pepper. )
This is Not Exactly as betty Crocker makes, With My additions, to the gravy.
I use Much More Gravy then Betty Crocker has in her Photo, over My Biscuits. The Photos are only an Example of serving, with courtesy from Betty Crocker Images.