Ahh, comfort food.  Ohio winter, like most, has been very mild this year.  I’ve kept it pretty light in regards to what I’ve been cooking for the last few months.  However, the craving caught up with me and I knew it was time to make something in my favorite food genre:  comfort food.

Every year for Christmas brunch my grandma makes sausage gravy and we pile it on top of biscuits.  Of course, we make all sorts of other dishes, but the star of the show is the sausage gravy.  The first year Darren went with me to family Christmas, he was blown away by the sausage gravy.  I haven’t gotten around to making it on my own until now because I just assumed it was difficult.  I was wrong!  This sausage gravy requires few ingredients and is easy to whip up on a sleepy Sunday morning.

For the Biscuits:
-2 Cups All-Purpose Flour
-1 Tablespoon Baking Powder
-1 teaspoon Salt
-1 Tablespoon Sugar
-1/3 Cup Butter or Shortening
-1 Cup Milk
 Sausage Gravy:

-1/2-3/4 lb Sausage (not in casing, i.e. Bob Evans Sausage Roll)
-1/4 Cup All-Purpose Flour
-2 Cups Milk
-Pepper, to taste

First, start with the biscuits.  Preheat the oven to 425F.

In a large bowl, mix together the dry ingredients:  flour, baking powder, salt, and sugar.
Cut in butter or shortening until it resembles a course meal.
The key is not to over work the batter, otherwise your biscuits will be tough and not fluffy.
A few clumps are ok!

Next, slowly pour the milk into the batter and gently mix it until just incorporated.

Flour a surface and knead the dough 10-15 times.
Roll out the dough and cut using a biscuit cutter or a cup.
Place the biscuits onto a parchment lined baking sheet.

Bake for 13-15 minutes until biscuits have risen and start to turn a golden yellow.

Allow to cool while making the sausage gravy.

Heat a large, deep skillet on medium heat.  Cook the sausage, breaking it up with the spatula.

 When sausage is cooked through and browned, add 1/4 cup of flour until it dissolves.
Slowly pour in the milk, mixing as you pour it in.
Allow to cook and gently bubble, stirring occasionally.
The gravy will thicken after about 8-10 minutes.
Cut the biscuits in half and spoon the sausage gravy over the top.