Venison Sausage Gravy and Biscuits

Soft flaky buttery biscuits topped with peppery venison sausage gravy. It’s the comfort food of all comfort foods. A meal that’s good for breakfast, lunch, dinner, or whenever the mood strikes.

Ingredients:

Buttermilk Biscuits

• 4 cups all-purpose flour (if you use self-rising flour omit the baking powder and salt listed below)
• 1⁄4 cup all-purpose flour (reserved for dusting)
• 3 tsp. baking powder
• 3/4 tsp. salt
• 1 1/4 cup of buttermilk (give or take)
• 1/2 cup of butter
• 1/2 cup of shortening

Venison Sausage Gravy

• 1 lb. venison sausage (breakfast sausage)
• 1⁄4 cup all-purpose flour
• 2 cups of milk
• 2 Tbsp. vegetable oil
• 1/4 tsp. salt (optional)
• 1/4 tsp. black pepper (optional, you can add more if you want more of a peppered gravy)

Getting It Done:

1. Let’s make the biscuits first. Preheat the oven to 375°F. Mix all of the dry ingredients together and then cut the butter and the shortening into tiny pieces and mix it into the dry ingredients with a dough/pastry cutter until it looks like tiny crumbs or almost like cornmeal.
2. Make a dent in the center of the flour mixture and add the buttermilk. Fold the flour into the milk and gently stir/fold just until it is incorporated. Please note, sometimes you might need more or less milk. If the batter looks too wet, add more flour and if it looks too dry add more milk, but only add a little at a time.
3. Sprinkle a handful of flour on wax paper or cutting board and dump your biscuit dough in the center. Then sprinkle a little flour on top of the dough and use your hands to lightly press the dough into about 1/2″ thickness all around and cut the biscuits out using a medium-sized biscuit cutter.
4. After cutting all the biscuits out, you’ll have some dough leftover. Form that dough into a ball and continue cutting biscuits. Do not add more flour.
5. Smear a little extra shortening in the bottom of the cookie sheet and place the biscuits about 1/2″ apart. Add just a tiny bit of shortening to the tops of the biscuits using a butter knife.
6. Bake until the tops start to brown, which should be about 8 minutes. Then put the oven on broil, and remove the biscuits. Brush the tops with butter. Place them back in the oven for another minute or just long enough for the tops to brown slightly.
7. Now let’s make the gravy. Preheat a skillet to medium-high heat and add the vegetable oil and the venison sausage. Fry until the sausage is done. Do not drain the excess fat.
8. Turn the skillet to medium-low heat and add the flour, salt, and pepper, stir well. If it looks too greasy add a dash of flour until it looks right. If it’s too pasty add a dash of vegetable oil. Let it cook for about a minute.
9. Then add milk and stir well. Cook the venison sausage gravy over medium-low heat until it’s smooth and the thickness you desire. It should take about 4-8 minutes. If it becomes too thick add milk.
10. Split the biscuits evenly with a butter knife, place them on a plate, and top with the venison sausage gravy.

You don’t have to bake fresh biscuits. You can use whatever type of biscuit you want–frozen or canned biscuits. I personally prefer homemade biscuits, but I know sometimes we don’t have time or can’t get the hang of making them.

If you’d like to make your own, I have some tips for you that I have learned over the years.

Biscuit Making Tips:

• The main important tip is to use fresh ingredients. They don’t need to be new, but just not old.
• Buy good quality flour. My favorite is White Lily and King Arthur Flour.
• Use cold butter and shortening and when you mix it into the dry ingredients, use a dough cutter. Some people like to use their hands and that’s ok but this causes the butter and shortening to warm plus it can really be painful if you have arthritic hands.
• The more you mix the dough, the tougher the biscuits will be, so mix gently and as little as possible.
• Use wax paper instead of a cutting board to make your biscuits. This makes cleanup extremely easy.
• Put plenty of flour on the wax paper or board and spread it out. Don’t work the flour into the dough unless it’s too wet and needs more flour.
• You don’t have to use a dough roller. You can pat the dough out with your hands.
• Make sure the dough has an even thickness so they bake evenly.
• Make sure the biscuit cutter is sharp. You need it to be able to slice through the dough easily. If it’s not sharp when you cut them the sides will be sort of squished and misshapen.
• Lightly flour the biscuit cutter with each cut. This provides a better cut and helps the dough not stick to the cutter when you pull it away.
• After the biscuit is cut out, gently dust the excess flour from the bottom of the biscuit with a basting brush.
• If you want a taller biscuit, place them closer together, such as 1/2″ or closer, and if you want a rounder, flatter biscuit put them at least 1″ apart.

Venison Sausage Gravy and Biscuits Video...

This recipe was originally published at deerrecipes.online. I am in the process of deleting my deer recipes website and transferring all of my recipes to Vocal.Media.

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