The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Copycat Cracker Barrel Sausage Gravy And Biscuits
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Ever wondered how Cracker Barrel churns out those delicious biscuits and gravy? Wonder no more with this simple version you can make at home.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
8 ounces spicy bulk pork breakfast sausage
6 tablespoons flour
3 cups milk
salt and pepper, to taste
2 3/4 cups biscuit mix
3/4 cup milk
directions
Preheat the oven to 450 degrees F.
Brown the sausage in a skillet over medium heat. Cook, stirring, frequently, until crumbly and cooked. Remove from the skillet with a slotted spoon, leaving grease in the skillet. Place the sausage on paper toweling to drain.
Stir the flour into the grease in the skillet. Mix well and stir constantly over medium heat for 2 minutes. While stirring, slowly stir in the first measure of milk, mixing until the flour is incorporated. Bring to a simmer and let cook for 15 minutes, stirring very frequently.
Add the sausage back to the skillet. Cook, stirring frequently, for 2-3 minutes or until the gravy is the desired thickness. Add salt and pepper as desired.
Meanwhile, combine the biscuit mix with the remaining milk in a bowl and mix until smooth. Drop by spoonfuls onto an ungreased baking sheet. Place in the oven and bake at 450 degrees F for 10 minutes or until just lightly browned.
Remove the biscuits from the baking sheet and let cool for 3-4 minutes. Split the biscuits in half and place on serving plates, cut sides up.
Spoon the sausage gravy over the biscuits. Serve immediately.
recipe tips
Be careful not to overcook the gravy, as it can become too thick.
If the gravy tastes too floury, cook it a bit longer.
Adjust the seasoning of the gravy to taste with salt and pepper.
For a richer gravy, use whole milk or add a splash of cream at the end.
To prevent the gravy from developing lumps, whisk constantly when adding the milk to the roux.
If the biscuits are browning too quickly in the oven, cover them with foil halfway through baking.
Try different types of sausage for different flavors.
For a lighter version, you can use turkey sausage and low-fat milk in the gravy.
Try adding a pinch of cayenne pepper or paprika for a subtle kick of heat to the gravy.
common recipe questions
Can I use a different type of sausage?
You can use any type of sausage you prefer, but spicy pork breakfast sausage is traditional for this recipe.
How can I adjust the thickness of the gravy?
If the gravy is too thick, you can thin it out with additional milk. If it's too thin, you can simmer it longer to reduce and thicken.
Can I make the biscuits from scratch instead of using biscuit mix?
You can use your favorite biscuit recipe instead of the biscuit mix recipe provided, or even refrigerated or frozen biscuits will work just fine.
What can I serve with the biscuits and gravy?
Biscuits and gravy are often served with eggs, hash browns, or fresh fruit.
How do I reheat leftover biscuits and gravy?
To reheat, gently warm the gravy on the stovetop over low heat and warm the biscuits in the oven wrapped in foil to prevent drying out.
Can I freeze the biscuits and gravy?
While biscuits and gravy can be frozen, the gravy may separate slightly upon reheating.
How can I make the biscuits more flavorful?
Try adding grated cheese, herbs, or spices to the biscuit dough for added flavor.
How long can I store leftover biscuits and gravy?
Leftover biscuits can be stored in an airtight container at room temperature and the gravy can be stored in the refrigerator for 2-3 days.
tools needed
Skillet: For browning the sausage and cooking the gravy. A large skillet allows for ample space to stir and combine ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the milk, flour, and biscuit mix.
Slotted Spoon: For removing the cooked sausage from the skillet while leaving excess grease behind.
Mixing Bowl: For combining the biscuit mix with the remaining milk. A medium-sized bowl is ideal.
Baking Sheet: To hold the biscuits while baking in the oven. It should be ungreased as per the recipe instructions.
Paper Towels: Used for draining excess grease from the sausage after cooking, making sure the dish does not become overly oily.
Spatula or Wooden Spoon: Helpful for stirring the flour into the sausage grease and mixing the gravy.
what goes with it?
Eggs Benedict-ish: Top your biscuits with poached eggs for a twist on a classic brunch dish. The runny yolk will mix beautifully with the sausage gravy.
Hash Browns: Serve a side of crispy hash browns. Their crunch contrasts the creamy gravy and soft biscuits.
Fresh Fruit Salad: A refreshing fruit salad on the side can help lighten up the hearty breakfast a bit.
Red Pepper Flakes: Sprinkling some crushed red pepper flakes or hot sauce on top can add an extra layer of flavor.
Smoked Bacon: Crispy bacon makes for an irresistible accompaniment, whether served on the side or crumbled on top.
Maple Syrup: A drizzle of maple syrup on the biscuits before pouring the gravy can create a sweet-savory contrast that's out of this world.
nutrition data
309 calories, 17 grams fat, 29 grams carbohydrates, 9 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
November 7, 2013
This recipe is my guilty pleasure breakfast. I use Jimmy Dean spicy pork sausage and homemade biscuits instead of a mix.
July 4, 2013
This is downhome cooking at it's best! Great recipe, you must try it and get a taste of the south!
February 22, 2012
Awesome brunch item - Biscuits and gravy! This makes a wonderful thick gravy - perfect amount. I used HOT sausage, the spicy was great with the creamy gravy and rich biscuits. I didn't make biscuits as directed above, I made Pillsbury frozen Southern Style biscuits. PERFECT. And so easy.
July 26, 2006
very easy and pretty good! add salt and pepper after its cooked!