Biscuits and Gravy with Paula Deen

Biscuits and Gravy with Paula Deen

“Put some South in yo’ mouth” was on a t-shirt my lovely sister Kelly use to wear when she worked in Chicago. She worked at a bar in Wrigleyville where fried okra and sweet tea were the order of the day. My other sister Megan lived in Charleston, South Carolina, where we learned to love flip flops during the winter and shrimp with our grits. There is just something special about the Southern way of life and the way it fits just right around a dinner table…

In the last week I received a package of beautiful Paula Deen cookware, bakeware, and dinnerware from our friends at Sears. Knowing the huge box was full of Deen-stamped southern comfort, I waited to open it until I could really make Ms. Paula proud with a southern-inspired meal. (I also wanted to wait until my husband could enjoy it too since he is the one who hauled the big box up and down the steps to our kitchen.) So, yesterday morning my little boys and I woke up early and made the southern classic, Biscuits and Gravy, before even the sun was up.

Biscuits are a staple in our household. They only take 10 minutes to make and to bake, and they are fluffy and delicious whether they are sweet or savory. The recipe we use was originally my Great Aunt Norma’s and we usually serve it with tomato sauce, a fried egg, and sauteed peppers and onions, but this morning, in honor of everybody’s great Aunt Paula, we were keeping the biscuits Southern. My 3-year-old helped me make the biscuits, and my 6-year-old set the table (with Paula Deen Signature Tatnall Street plates, and Tatnall Street Coffee Mugs for the sweet tea). After all, we sat down to feast before the sun had risen — the perfect way to christen our new cookware (and to thank my husband for all the heavy lifting too).

Biscuits & Gravy Recipe

The biscuits were baked in Paula Deen Signature Stoneware 9×5 Loaf Pan. It’s a sturdy, beautiful piece to carry from the oven to serve at the table, but more importantly, Paula’s pan browned the bottom of our biscuits perfectly golden.

Aunt Norma’s Biscuits

  • Yield: 8 Biscuits
  • Prep Time: 5-10 Minutes
  • Cook Time: 10-15 Minutes
  • 2 Cups Flour
  • 1 Tb Baking Powder
  • 1 3/4 tsp Sugar
  • 3/4 tsp Salt
  • 1/2 tsp Cream of Tartar
  • 1/2 Cup Butter Flavored Shortening
  • 3/4 Cup Whole Milk
  1. Preheat the oven to 450.
  2. In a mixing bowl combine the flour, baking powder, sugar, salt, and cream of tartar.
  3. Using your hand, break the shortening into the flour mixture. Stir in the milk.
  4. Empty the bowl onto a counter top and press dough to a 1/2-inch thickness; cut out biscuits. Place in baking dish and into the oven for 10-12 minutes until the tops are golden brown.

Biscuit-Making Tips and tricks

  • To make these sweeter you can add a little more sugar to the dough and some cinnamon. Before you place in the oven, brush the tops with milk and sprinkle with more cinnamon and sugar.

The gravy was made in several pieces from the Paula Deen 15-piece cookware set with the speckled blue finish. It has beautiful finishes on the pan and the lids, plus the lining of the pots and pans is so smooth it makes for easier clean-up. I am delighted to report it seared the sausage perfectly too (brains AND beauty — SO southern, SO Paula Deen).

Homemade Sausage Gravy

  • Yield: 8 Servings
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • 1 lb Country Sausage
  • 1/2 White Onion, finely minced
  • 1 Tb Butter
  • 3 Tb Flour
  • 3 Cups Whole Milk
  • 1 Tb Course Cracked Black Pepper
  1. In a small saute pan combine the butter, sausage, and onion. Turn to high heat and cook, all the while crumbling the sausage with a wooden spoon.
  2. Once the meat is finished cooking, add your flour and stir together. Let cook for 1-2 minutes.
  3. Slowly pour in the milk while continuing to stir. Don’t add more milk until you start to see the concoction thicken up. Finish with the cracked black pepper and spoon over the biscuits.

Gravy Sausage Tips and Tricks

  • For a little more heat you can add hot sauce to the gravy.
  • We offered a biscuits-and-gravy bar for breakfast. Sliced fresh tomatoes, hot poached eggs, sliced sharp cheddar. Let people play with the flavors they love best!

–Pictures and copy by Caitlin
–Edited by Kelly
–MANY THANKS to Sears!

Check out posts from the other bloggers who are a part of the Paula Deen holiday team at Sears:

Comments, Rating & Reviews

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  2. By choya porter | December 15, 2012

    I’m coming over for breakfast 8). That looks great 8)

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  4. By Claudia - Moving For Love | December 17, 2012

    This is a comment and a question. First of all thank you for a great idea for a gift to my husband. He loves biscuits and gravy and he would be so thrilled to have it homemade for Christmas.

    I would like to do this the day before, and I know the gravy could be reheated without a problem, but what is the best way to reheat the biscuits? I would like to make everything the day before because this would be less of a mess for my husband to see. He always says that I can use most of the pots and pans in the kitchen just by making a bowl of cereal!

    Thanks so much and have a Merry Christmas.

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