I’m not sure if our most recent move was actually worse than the last one, or if it just felt that way. But there were a few good things about it. (1) It’s finally over! (2) Moving into a furnished house (and fully equipped kitchen) means I didn’t spend weeks without haivng everything I need to get things rolling in the kitchen. I mean, you guys remember the blender incident of 2014 right? It was more than a month before I could make lasagna!
So it was a novelty when we moved into this place and our roommate had a stocked kitchen PLUS all the food items we brought with us. In fact, we’re on a bit of a pantry challenge at the moment trying to reduce our kitchen inventory to fit in our new kitchen. Which brings us to today’s recipe.
I’m not a big fan of pork, but there are some things that make it work for me. We actually bought this sausage to make T’s family stuffing recipe. But then she became pregnant right before Thanksgiving and baby doesn’t like meat. This kid’s gonna be weird. Anyway, we put one pound of it in meatloaf and that was Just. So. Bad. Did I mention I don’t like pork? It tasted like pork. So this other one-pound portion sat in the freezer for two months until the point where we were scraping all of our available funds together to pay movers and facing a dwindling freezer. Then, suddenly, I realized: We like biscuits and gravy! And the only thing we didn’t have on hand was buttermilk. (I know there are substitutions for buttermilk, but the biscuits are really not the same without it.)
Every recipe I found for gravy called for almost half as much milk and flour as what I used. But when I tried it, the gravy still had a lot of that pork undertone. So I started adding those ingredients until I reached a flavor and consistency I was happy with. I served it as the main dish at our bi-weekly game night and everyone loved it! We stretched it to feed four adults and a child, but I’d be more comfortable saying this recipe makes 4 servings.
For the Gravy
1 lb pork sausage
3.5 cups milk
3/4 cups flour
Salt and pepper to taste
– Brown the sausage and set aside, leaving the fat in the pan.
– Add milk and flour to the pan over medium heat.
– Stir constantly until gravy is preferred consistency.
– Add sausage back to the pan.
– Salt and pepper to taste.
Inspired by the Bob Evans’ recipe
For the biscuits
2 cups flour
1/4 tsp baking soda
1 tbsp baking powder (or 1/4 tbsp baking soda and 1/2 tbsp cream of tartar)
1 tsp salt
1 cup buttermilk
– Preheat your oven to 450°F.
– Combine the dry ingredients in a bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently GENTLY roll the dough into a tube and cut off sections of desired thickness
Place the biscuits on a cookie sheet and bake for 10-12 minutes
Note: If you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart. The biscuits should be a light brown on top and bottom.
Note: These freeze well for up to a month. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.
Inspired by this recipe from Food.com