Biscuits & Gravy

I don't think there is any better comfort food breakfast dish than biscuits and gravy.
The best thing about biscuits and gravy is that they are hearty and filling enough that they can easily be made for dinner, which is what we normally do.
These aren't the healthiest of foods to make, but every once in a while you just need it.
I make a different biscuit recipe every time I make them, I like to experiment with them, I guess!
This last time I made the "Supreme Biscuits" from the trusty Better Homes and Gardens cookbook.
I love these biscuits because they never, ever fail. They are super easy since they are a drop biscuit, which means you don't have to bother with kneading, rolling, and cutting them out.
At first the hubs was totally against me baking up a drop biscuit for biscuits and gravy, but when he realized how fluffy and moist they were, he didn't care anymore!
These biscuits are great with honey drizzled over them as well! (We ate some like that also).
Or add some cheddar cheese and garlic, and you have a savory biscuit. You can't go wrong with these!

Remember when you make the gravy NOT to drain the grease. I know it is so tempting, but you need that to make the gravy! When you add the flour, I like to sprinkle the flour evenly over the cooked ground sausage, then add the milk. This way you don't have to worry about it clumping together in one spot in the skillet.

Biscuits & Gravy

{printable recipe}

Biscuits:

3 cups flour

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 teaspoon cream of tartar
1/2 cup butter
1/4 cup shortening
1 1/4 cup buttermilk
1/4 cup heavy cream

Gravy:
1 pound ground sausage
1/4 cup flour
2 cups milk
salt and pepper

Preheat oven to 450
In a bowl combine the flour, baking powder, sugar, salt, and cream of tartar.
Using a pastry blender, cut in the butter and shortening until mixture is crumbly.
Create a small well in the middle of the mixture and add the buttermilk and heavy cream.
Mix together using a fork until it well combined.
Scoop out in rounded mounds onto an ungreased baking sheet and cook for 10-12 minutes, or until the tops are golden brown.

Meanwhile in a large skillet brown the sausage over a high heat.
When thoroughly cooked, reduce heat and sprinkle the flour evenly over the top.
Add the milk and mix well.
Keep mixing while cooking over low heat.
Gravy will begin to thicken, so watch closely and stir often so it doesn't clump together.
Add salt and pepper to taste.
Serve over split biscuits.