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Rosemary Biscuits & Country Gravy

(2 Votes)
Coming In:
8 biscuits
30 Min

Wanna get your gang to the table for breakfast? Just tell them you're making this classic Southern dish and they'll come runnin'! Our Rosemary Biscuits & Country Gravy are to die for, y'all.

What You'll Need:
  • 2 cups self-rising flour
  • 1 tablespoon chopped fresh rosemary
  • 9 tablespoons butter, divided
  • 3/4 cup buttermilk

  • 1 (16-ounce) package hot pork sausage
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups milk
What To Do:
  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine self-rising flour and rosemary. Cut 5 tablespoons butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times.
  3. Place 2 tablespoons butter in a 10-inch cast-iron skillet. Place skillet in oven 5 minutes.
  4. Meanwhile, pat or roll dough to 1/2-inch thickness; cut with a 2-1/2-inch round cutter. Remove skillet from oven and place dough rounds in skillet.
  5. Bake 14 minutes, or until just lightly browned. Melt remaining butter and brush over biscuits.
  6. Meanwhile, in a large skillet, cook sausage 6 to 8 minutes or until no pink remains, stirring to crumble sausage. Add all-purpose flour; mix well. Add Worcestershire sauce and milk; mix well. Cook 2 to 4 minutes, or until gravy thickens, stirring constantly. Serve over biscuits.
  • If you don't have a cast-iron skillet, use a baking sheet that has been coated with cooking spray. 
  • Wanna try another tasty biscuit option? Our Bacon Biscuit Cups are irresistible!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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The first time I had Worcestershire in gravy was in the "shotgun" home of a good friend outside of Alexander City, Alabama in the early 60's. And, it was squirrel gravy. So contrary to Softbreeze's comment, it is definitely a part of some Southern cuisine.

I would have never thought to add Worcestershire sauce to a gravy mixture! I'll bet it tastes wonderful!

I've made Biscuits and gravy for over 40 years and my mother in law for many more and as southerners neither us ever used Worcestershire sauce in our gravy and I've never heard of anyone else that does. That doesn't mean it's not used but I don't think it's southern. I have not used it in my gravy and dont think I want to so that is why Im clicking that I havent tried it yet!!


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