I am so excited for my first giveaway! Aren’t you?? You should be, it will be worth your while I promise! Keep reading so you can enter to win!
Ok, so gravy. I cannot tell you how many people I know that are gravy fanatics. Like “smothering everything on their plates with gravy” type of people. I am not one of those. I actually am one of those “separate everything on my plate before I eat it and put the gravy on the side for dipping” kinda girl. Well, I would like to please all those initial types of people and give you three gravy filled recipes this week. You are welcome.
So of course the most obvious – and one of the most delicious – is biscuits and gravy. I kept it simple too because it’s just so good as it is. Soft flaky biscuits flavored with fresh sage cooked to golden brown become the perfect vehicles for a thick sausage gravy. It’s a great comfort food.
Let me tell you about this gravy. It’s a traditional sausage cream gravy that you can find in diners and breakfast spots all across the country. I have had it all from amazing gravy with tons of sausage to bland watery gravy that tastes like, well, nothing.
I find myself hunting out those bigger pieces of sausage spread throughout the gravy to get the best bite possible. I just figured if I am hunting for the big pieces of sausage then why not make big sausage pieces to begin with? Kinda solves the whole hunting issue. Therefore, I love the giant sausage bites coated in gravy.
Oh and buttermilk biscuits, they really have a place in my heart. You will probably get a few buttermilk biscuit recipes from me, they are just so fabulous. Soft and hot inside and the top is browned and buttery. Oh yeah, speaking of browned, don’t leave the biscuits in the oven a few minutes longer than you should like I did…. oops. They still tasted amazing.
This biscuit and gravy dish was amazing with a big side of scrambled eggs for breakfast. Really easy and fast too. Typically you would think that biscuits and gravy from scratch is a long complicated process. I am so excited to tell you its not! I think it’s one of those great Sunday family breakfasts that you take a bit more time making but still allows you to spend time with your family. Works for me!
So, back to this giveaway. Here’s the deal. I have a super yummy recipe that I am going to do on March 28th – two weeks exactly from today. If you sign up to receive my email newsletter, you will be entered to win a box of the recipe items I post on that day. Trust me you want this. I cannot wait to make it myself! Everyone is eligible, sign up to receive my newsletter before 5:00pm PST on March 25th and I’ll announce the winner. Just go on the main onefineshindig.com homepage and sign up on the right side under the social media buttons. I’m so excited
- 2½ cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons cold, unsalted butter
- 1 cup buttermilk
- 2 tablespoons chopped fresh sage
- 1 lb. pork sausage
- ¼ cups all-purpose flour
- 3 cups milk
- salt and pepper
- Preheat oven to 425. In a food processor mix flour, baking powder, sugar and salt. Cut butter into cubes and add to flour, then pulse about ten times or until the mixture resembles rough crumbs. Transfer dough to bowl, add buttermilk and sage and stir with a fork until it forms a rough ball.
- Turn the dough out onto a floured surface and press gently into a rectangle that is about ½ inch thick. Cut dough into biscuits using a cutter. Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes.
- In a medium saucepan make the gravy while the biscuits cook. Brown the sausage breaking it into approximately 1” chucks. Sprinkle the flour on top stirring until all the flour is mixed into the sausage. Add milk and stir occasionally until simmering. Simmer until thick about five minutes, add salt and pepper to taste. Serve over hot biscuits.