Southern Biscuits & Gravy (with a twist)

These biscuits and gravy will make a tasty addition to any breakfast menu. Light and fluffy biscuits with thick and creamy sausage gravy, how can you go wrong?! What's the twist you ask? The twists are ingredients in both the biscuit and gravy recipes you don't normally see...but are definitely a game changers!!

Here's what you need:

Homemade Biscuit:

2 C self-rising flour

1 tsp salt

1 tsp baking powder

1/2 stick butter, cold

2 Tbsp mayo, heaping

1 C milk

Sausage Gravy:

1 lb sausage

1/2 C fat, either grease from sausage , oil or butter

1/2 C flour

1/2-1 tsp chicken bouillon

1/2-3/4 gal milk

salt and pepper to taste

Now let's get these biscuits made!!

1. In a medium sized bowl sift/stir together the flour, salt and baking powder till well combined.

2. Now cut the butter into small bits and add it to the flour mixture along with the mayo and combine with a fork until crumbly.

3. Add the milk and stir until you have a consistency that can be easily patted onto a floured surface.

4. Pat or roll dough out till its about a 1/2 in thick rectangle. Now fold that rectangle in half (short end to short end). Lightly dust the top with flour then pat/roll out again until it's as thick as you want your biscuits.

5. Take a biscuit cutter or a simple glass from your kitchen and cut cut cut those biscuits out and place them on a greased cookie sheet.

6. In a preheated 350 degree oven bake for 35 minutes or until done depending on how hot your oven runs.

Onto the gravy!!

1. In a large pot brown the sausage and break up into small bites then drain the grease saving about a 1/2 C.

2. With the saved grease back in the pot add in the flour and whisk until nice, smooth and the flour is slightly cooked, then stir in the bouillon.

3. Whisk in the milk about 1C at a time. As the gravy thickens you'll want to trade the whisk for a large spoon and stir until you reach the consistency that you prefer.

4. Add the sausage back in and add your course black pepper, if all you have is fine ground black pepper that is just fine. Check the taste to see if you need any salt at this point. I never add salt at the beginning because of the bouillon and sausage which are typically salty on their own.

Alright, there you have it, crowd pleasing biscuits and sausage gravy that will be the star of your breakfast table!!