Jacked Up Sausage Gravy with Best-Ever Buttermilk Biscuits | Chef Erik Hoover of Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. Total cost at Grocery Outlet: $21.05. Prices reflect date of purchase. Pantry staples are not included in the total price. Recipe by Erik Hoover.
The breakdown – Sausage gravy: 1 pound chorizo (or breakfast sausage), $3.99; ¼ cup all-purpose flour, 10 cents; 1 tablespoon butter, 9 cents; 2½ cup whole milk, 75 cents; 1 teaspoon black pepper; ½ teaspoon salt. Sausage gravy total: $4.93. Buttermilk biscuits: 2 cups all-purpose flour, 40 cents; 2 teaspoons baking powder, 5 cents; 1 teaspoon salt; ¼ teaspoon baking soda, 5 cents; 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices, 54 cents; 1 cup cold buttermilk, 50 cents; 2 tablespoons buttermilk for brushing, 10 cents. Buttermilk biscuits total: $1.64. Orange juice, $9.99. Jimmy Dean Skillet, $3.99. 6 eggs, 50 cents. Total: $21.05.
Jacked Up Sausage Gravy
Ingredients
1 pound chorizo (or breakfast sausage).
¼ cup all-purpose flour.
1 tablespoon butter.
2½ cup whole milk.
1 teaspoon black pepper.
½ teaspoon salt.
Preparation
- Brown 1 pound sausage in a large skillet with deep sides over medium high heat, breaking up the sausage as it cooks. Do not drain the excess grease.
- Turn heat to medium-low. Add butter to pan and melt the butter.
- Sprinkle ¼ cup all-purpose flour over sausage, stir to coat the sausage evenly and cook approximately 1 minute.
- Slowly stir in 2½ cups whole milk and continue to cook on a low simmer for 3 to 5 minutes until gravy thickens.
- Scrape down the bottom and sides of pan to make sure the flour and sausage does not stick to pan.
- Season gravy with 1 teaspoon black pepper and ½ teaspoon salt, stir to combine, and serve warm over biscuits.
- Enjoy!
Best-Ever Buttermilk Biscuits
Ingredients
2 cups all-purpose flour.
2 teaspoons baking powder.
1 teaspoon salt.
¼ teaspoon baking soda.
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices.
1 cup cold buttermilk.
2 tablespoons buttermilk for brushing.
Preparation
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk together flour, baking powder, salt and baking soda in large bowl.
- Cut butter into flour mixture with a pastry blender until mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 1 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of five times.
- Roll dough on a floured surface to about ½-inch thick.
- Cut out 8 biscuits using a 2½-inch round biscuit cutter.
- Transfer biscuits to prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
- Prepare the Jimmy Dean Skillet (a pre-mix of potatoes, onion and bell pepper) in a skillet or pan according to package; add eggs and scramble until done. Serve with orange juice.
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