Venison Sausage Gravy and Biscuits
Venison Sausage Gravy
Getting it done:
Yield: 12 biscuits, 1 qt. of gravy
Serving Size: 1 Biscuit, 5 Tbsp. of gravy
Fat: 20 g
Carbohydrates: 36 g
You don’t have to bake fresh biscuits. You can use whatever you want–frozen biscuits 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 (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 go with at least 1″ apart.