Wednesday, July 20, 2011

Biscuits and Gravy Food Storage Style

Have you tried the Thrive freeze dried meat yet?  I am in love with the sausage.  Okay well I always love sausage, but this sausage is precooked and shelf stable. So I can have sausage in anything in just a few minutes. No more running to the store to get sausage, no more splattered kitchen. I've been using the freeze dried sausage for a while now and we recently decided to give it the biscuit and gravy test.  It turned out wonderful!  I might never buy fresh sausage again.  

Start re-hydrating the sausage before you start the biscuits. It will be ready to make into gravy by the time the biscuits are in the oven. 
 The gravy recipe has a range of sausage in it. That is because my husband and I can't decide on how much sausage should be in it.  I think it is gravy with sausage, he thinks it is sausage with gravy.  So measure accordingly.

Buttermilk Biscuits
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

1. Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Sausage Gravy
2 1/2 cups water  (save excess water in cup after re-hydration is complete)
1 1/2 cup to 2 1/2 cups sausage

1/4 cup vegetable oil
3/4 cup flour
1 1/2 cup milk
1 Tablespoon salt
2 teaspoons pepper
1 cup reserved water

1. To rehydrate sausage place sausage and water in a large skillet (the pan you want to make the gravy in).  Heat over medium heat to rehydrate. About 5 minutes. 

2. Remove from heat and drain excess water into cup.

3. Cook sausage for a minute to dry it (water makes the gravy clump) add oil and cook for another minute.  Add flour, stir and heat over low heat until the oil and flour form a roux.

4. Add milk, reserved water, salt and pepper.  Cook over medium heat until thick and bubbly.  Additional water may be necessary if gravy is over-thickening.  Remove from heat and serve over biscuits.


  1. Your pictures are getting better and better. They look awesome! I've got to start learnin how to be better at that!

  2. Misty--thanks I hope the photos are getting better. I know they won't ever be amazing. But I am trying to have good photos.