September 5, 2015

Ricotta Biscuits & Sausage Gravy


A few weeks ago I showed you my simple way to make ricotta cheese and shared one of the ricotta recipes we really like, Gnocchi. I also promised few more recipes and here's another keeper - ricotta cheese biscuits.

Ricotta Biscuits

2 cups flour
2 tsp baking soda
1/2 tsp sea salt
1 large egg
1 cup ricotta cheese
1/4 cup yogurt, kefir, or whey

Mix dry ingredients, then mix egg, ricotta, and whey. Stir both mixtures together with a fork. Shape into biscuits and bake at 425° F (218° C) for 12 to 15 minutes or until golden brown. Serve right away.

The gravy has nothing to do with ricotta cheese, but biscuits and sausage gravy are a favorite supper for us. Someday soon it will be our own homegrown sausage!

Sausage Gravy

1 lb ground sausage
a couple tablespoons flour (white works best)
2 cups milk (there abouts)
salt and pepper to taste

Brown sausage in a cast iron skillet. Scoop out and set aside. Pour off all but a couple tablespoons of melted sausage grease. Whisk the flour into the hot grease, stirring for several minutes. Slowly add the milk, whisking vigorously to prevent lumps. Return the sausage to the gravy. Stir and cook until the gravy thickens. Add salt and pepper to your liking. Serve hot over those biscuits.

19 comments:

Renee Nefe said...

I've never had ricotta biscuits, but they sound yummy! I love biscuits & gravy... funny thing, I grew up in the south and I didn't get to try them until I moved away from there!!! I know why though...my mom never made biscuits! sigh! Just wish I could talk our favorite restaurant into putting the biscuit & gravy on the plate with the eggs & hashbrowns... so the gravy is all over. YuM!

Farmer Barb said...

I, too, grew up in the South and never had biscuits and sausage gravy until I went to work in the textile business. If you go out for breakfast around a mill in South Carolina, try NOT to have it. I was converted on the first try! What is sad is that my family doesn't fancy sauces. Only two of them eat sausage, so It would just be for me. Which it often is! Can you imagine making gravy for one? I have a little pan. My tendency is to put too much flour in the pan and then I overcommit!

It's not nice refrigerated...

I will try the biscuits, though. Sounds like a winner!

Norene Bennett said...

As an overcommitter myself, I know the refrigeration problem! BUT....if you put the leftovers back in your little pan, add a little milk, break it up with your whisk, and warm it a bit slowly, whisking as it gets hot, it will come right back! It always seems a shame to throw out good gravy, and this way you don't have to! Also great over mashed potatoes!

Leigh said...

Well, that's pretty interesting that you had to move north to try a southern favorite! I have to say that biscuits & gravy with eggs and hashbrowns sounds like a perfect meal.

Leigh said...

Barb, Dan doesn't like fancy sauces either, but he loves gravy. Norene, good tip! I always like to make plenty to make sure we don't run out. I also use the leftover gravy in soup and in "roll-ups".

1st Man said...

Sausage gravy is one of my faves, and great minds must think alike, I told 2nd Man that biscuits and sausage gravy would be great this weekend. Hoping for some tomorrow. ;-)

The biscuits look wonderful (I just posted a comment on the ricotta post you had, sorry I had missed it).

Have a great weekend!

Leigh said...

They are indeed the perfect combination! It's been interesting in the comments to see how many folks have never had this dish before. Once tasted, it's always a wow!

Ed said...

I love biscuits and gravy but my wife just thinks it is so so. For her, any breakfast without rice is just so so. I don't get to make them at home very often so I have to take advantage of road trips when I find them served in diners.

Leigh said...

Ed, I think I see rice biscuits in your future. :)

Mama Pea said...

These biscuits sound much like the ones I make with sour cream. But yours would be a way to use up yogurt or kefir or whey. (No problem using up the yogurt and/or kefir, but sometimes the chickens get most of the whey.) My husband would LOVE this dish for breakfast any morning of the week. And your gravy recipe sounds very easy. Thanks for posting this!

Lynda D said...

This is all new to me and it sounds yum.

Harry Flashman said...

That sure looks good. I love biscuits and gravy for breakfast. I have red eye gravy at the restaurant when I go into town for breakfast. Not good for you, I know, but savory. Your's look tasty and a lot more healthy.

Sandy said...

Leigh,

Your biscuits and gravy look delicious. Have you ever tried adding a small can of green Chiles to your gravy?
Thank you for sharing your recipes, I'm going to borrow them both.
Hugs,
Sandy

M.K. said...

Adam loves sausage gravy and biscuits -- and those sounds so good!

Leigh said...

Oh my, I lost track of replying to comments! I love the idea of making them with sour cream! Actually I love sour cream in anything, except I would have to buy that where as I make the others. Nothing substitutes for sour cream though.

Leigh said...

Very tasty Lynda. A yummy regional dish.

Leigh said...

Now red eye gravy is another one, although I've never learned to make that. Seems milk gravy is more common. Now you've got me thinking! I need to hunt up a recipe, I do believe.

Leigh said...

No, I haven't. But Dan isn't a big fan of chilies, so I probably never will, LOL. Enjoy the recipes!

Leigh said...

It's really a delicious meal. Funny I had to move to the South to learn about them.