Mr. Food Test Kitchen 2-3-14

Published 02/03 2014 07:48AM

Updated 02/06 2014 08:50AM

Rosemary Biscuits & Country Gravy

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.

Makes: 8 biscuits

Cooking Time: 30 min
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:

Preheat oven to 450 degrees F.
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.
Place 2 tablespoons butter in a 10-inch cast-iron skillet. Place skillet in oven 5 minutes.
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.
Bake 14 minutes, or until just lightly browned. Melt remaining butter and brush over biscuits.
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


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