I have to dedicate this recipe to John Dodge. He was a cute southern gentleman in his 80’s and cantankerous to boot. He had a great love and appreciation for good food.
He had a particular fondness for Sausage gravy and biscuits, just ask the still red faced waitress at a little restaurant we use to take him to. The waitress no sooner would arrive at our table and Mr. Dodge would say loudly and I quote;” You got any of them damn sausage gravy and biscuits”? Thank goodness she said yes we do. He just loved them.
Then I told my friend Pamm, John’s daughter that I could make some small batches for him to have at home. All he would have to do is warm it in the microwave and I could have the biscuits for him split and wrapped in saran. Pamm told him my suggestion; he was surprised that I knew how to make them.
I got what I needed at the supermarket and went to John’s apartment to prepare them.
He sat at his kitchen table eating a bowl of cereal while I was cooking. All he kept saying
was;” that smells damn good”, a man of few words. When everything was done, before I started to put the gravy in containers I asked him if he wanted some while they were hot and fresh. He said no that he was full but would have some later. So I proceeded to package things up then I heard; “You know maybe I will have some, they smell mighty good”. I plated him up a couple biscuits with a couple ladles of sausage gravy placed it in front of him. I finished cleaning up the kitchen while he ate all the while muttering damn good, damn good.
After I left, his daughter called me and said that I had no sooner walked out the door and he called her to say;” Those were the best damn biscuits and sausage gravy I’ve ever had”!
Thank you John
SAUSAGE GRAVY WITH BUTTERMILK BISCUITS
In Memory of John H. Dodge
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
½ cup of butter (1stick)
2/3 cup buttermilk
8 ounces breakfast sausage, crumbled
3 tablespoons of butter
3 Tbsp. all-purpose flour
2 cups milk
Preheat oven to 450°. For Biscuits, in large bowl, combine flour, baking powder, salt and baking soda. With pastry blender or two knives, cut in butter until mixture is size of coarse crumbs. Gradually drizzle in buttermilk, and then stir until just moistened. On lightly floured board, gently press into 8-inch round. Using 3-inch biscuit cutter cut out 6 biscuits. Place on baking sheet (does not need to be greased), arrange biscuits. Bake 10 minutes or until lightly golden.
Meanwhile, for Sausage Gravy, in 12-inch nonstick skillet or large saucepan, brown sausage, breaking up with wooden spoon. Remove sausage from skillet and set aside. In same skillet, melt 3 tablespoons of butter, with wire whisk, stir in flour and cook, stirring constantly, 1 minute. Stir in milk and bring to a boil over medium-high heat. Reduce heat to low and return sausage to skillet. Simmer 1 minute or until desired thickness. To serve, top biscuits with Sausage Gravy.
If you do not have the time to bake biscuits store bought or Pillsbury works just fine.
But just remember…..Homemade biscuits are “Damn Good”!