How ya’ll doin’?
Yes, I am from the South. Jacksonville, FL, which is only a little less southern than Savannah b/c we have more palm trees, but it’s pretty darn close.
But I don’t really have the accent. I have a wonderful Danish mother so I have some words that I say that are quite Danish-y, but any southern left after I moved out here to the Pacific Northwest. People generally can’t place where I’m from, and I kinda like that. I feel like I can be mysterious. Until they ask.
Sausage and gravy buttermilk biscuits is one of the most southern meals you can find. I haven’t had it since I went to a wedding breakfast back in Jacksonville about 20 years ago.
So it was long overdue.
It’s a very simple recipe that reminds me of a good, warm southern morning where the temperature at dawn is just about perfect, and as the sun colors the sky from orange to gold to a beautiful shining blue, it gets so hot that there is nothing to feel but the pure bliss of being warm and in the sun. And with a belly full of sausage and gravy biscuits, it’s even better.
Sausage and Gravy Biscuits
- 1 pound bulk sausage. The Chicken Apple variety from PCC is great for this.
- 2 Tablespoons organic oil
- 1/4 cup gluten-free flour mix
- 1 1/2 cups dairy-free milk (we used almond milk)
- Salt and pepper to taste
- Piping hot “buttermilk” biscuits
- Pan and spatula
- Measuring cups
- Start warming biscuits in the oven.
- Cook sausage in a pan with a little oil. Make sure you cut it up into little pieces once it’s cooked.
- Add the flour and stir well.
- Start adding the milk bit by bit and stir as you add until you reach your desired consistency.
- Add salt and pepper to taste.
- Serve over hot biscuits