Sausage Gravy over Bakewell Cream Biscuits

by cookingwithauntjuju.com

My family loves spicy sausage  and we also love biscuits. What a delicious breakfast or brunch  you can have when you combine these two favorites.

Over the years I have been trying various biscuit recipes using different kinds of flour such as all-purpose, self-rising, White Lily Flour, Bisquick and others. You can also vary the liquids like using heavy cream, buttermilk, milk or even beer. Additional ingredients such as cheese, mayonnaise, potato flakes or even chocolate can be added. Baking temperatures and methods of preparation can also be different.

These Bakewell Cream biscuits were baked at a high temperature of 475°F for just 5 minutes. Look at how they rose in that short time. Then I turned off the oven and let them continue to bake for an additional 5 minutes. I might have let them bake another minute or two. The hype about their high rise is true. When I made them again I cooked for a few extra minutes; this depends on your oven you know.

Leavening agents play an important part in a biscuits’ ability to rise successfully as well.

Bakewell Cream is a baking powder developed by chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II. It is similar to cream of tartar in that it must be mixed with baking soda to create the leavening action. This product is available throughout the U.S. but is popular where it originated and that is the state of Maine.

During WWII food rationing was in effect with other baking items such as eggs, butter and milk.

 

In terms of rising; using the Bakewell Cream recipe and White Lily Flour recipe produced the highest rise of all the biscuits I have ever made.

In terms of flavor compared to other biscuits, I am not so sure. I never eat a biscuit plain anyways – it is always smothered with butter, honey, syrup or like in this post, sausage gravy.

All I can say is the product works and turns out “tall” biscuits. Living in Michigan I try to buy Michigan products – I would not think of buying Vermont maple syrup when my state makes the best syrup around. So, I am sure cooks from the East and especially Maine give Bakewell Cream nothing but high praise that it makes the best biscuits. Give it a try and see what you think!

Sausage Gravy Over Bakewell Cream Biscuits

  • 4 cups all purpose flour or you can use a pastry flour blend
  • 4 tsp. Bakewell Cream (not baking powder, justr plain Bakewell Cream) – not aluminum free (see comment below)
  • 2 tsp. baking soda
  • 1 tsp. table salt
  • 1/2 cup (8 tbsp.) cold butter, cut into small pieces (original Bakewell Cream recipe called for shortening – King Arthur changed it to butter)
  • 1 cup diced extra sharp cheddar like Cabot (optional as I might add next time I make these biscuits)
  • 1-1/2 cups cold milk (I used whole milk but 2% would be fine)
  • egg wash of 1 egg plus 1 tbsp. milk or use just milk or melted butter (optional – I added) you could also brush with maple cream (recipe below)

Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment paper.

Combine the dry ingredients; work in the cold butter until the mixture is crumbly. If desired now is the time to add 1 cup diced sharp cheddar. Add the milk, stirring till everything is moistened.

Turn the dough out and fold it over a few times to combine and spread out the butter. It will be sticky and you might need to add more flour. Pat the dough into a 1/2-inch thick disc. Cut the biscuits with a 2-inch biscuit cutter and place on prepared baking sheet. Brush the tops with an egg wash of 1 egg plus 1 tbsp. milk, if desired. Or brush with maple cream and then a minute before the biscuits are done. I actually will brush melted butter on top after they are done baking.

If you want soft sides place the biscuits close together; for crisp crust space them 1″ apart.

Bake for 5 minutes, then turn off the oven. See picture as they doubled in size within 5 minutes. Leave in the oven for an additional 5-10 minutes or until they are golden brown. I only left them in for 5 minutes but I will leave them in a little longer next time I make them. The egg wash kind of distracts from whether they have cooked through as they are so nice and golden brown.

I made 15 nice sized biscuits.

Remove and serve with sausage gravy, your favorite jam, honey or just with butter.

Comment: To substitute for 1 tsp. baking powder, use 2/3 tsp. Bakewell Cream and 1/3 tsp. baking soda

Maple Cream:  Combine 6 tbsp. heavy cream, 3 tbsp. maple syrup and 1 tsp. kosher salt

Sausage Gravy:

  • 1 lb. Bob Evans Zesty Hot Sausage (use any variety you like as well as unseasoned bulk pork that you season yourself)
  • 1/2 cup onions, diced
  • 2 cloves garlic, minced
  • 1/4 cup flour (Wondra instant flour works great in this recipe)
  • 2-1/2 cups milk (I used whole milk but 2% or even skim would be fine)

Brown the meat until no longer pink along with the onions. Add the garlic during the last minute or two of cooking. Stir in the flour and cook until the flour has been absorbed by the fat, just a couple of minutes.

Slowly stir in the milk and bring to a simmer. Cook until the gravy gets thick – add additional milk if needed. To reheat you will need to add extra milk.

Because the sausage is heavily seasoned I did not need to add salt, pepper or any other seasonings.

Recipe by cookingwithauntjuju.com

The maple cream is heavenly…

32 thoughts on “Sausage Gravy over Bakewell Cream Biscuits”

  1. Groooan…. That kind of biscuits and gravy is my favorite food in the entire world. The photo looks so delicious… I had to stop myself from licking the computer screen… o_O Hugs!

    Reply

  2. I don’t recall seeing this type of baking powder around here, but I’ll keep an eye now that I’ve read this.
    The biscuits look amazingly tall and fluffy and the sausage gravy so tasty. Perfect for the colder days ahead of us…

    Reply

    • Thanks so much Ronit – when I saw how much the biscuits rose in 5 minutes all I could say was wow! If you want a high rising biscuit Bakewell Cream is the answer. I’m not sure where you can buy it but then there is always Amazon or KAF. The boys in the family like this kind of meal 🙂

      Reply

  3. My goodness these look perfect. I never used Bakewell Cream while I still lived in the Mitten and this post is making me seriously regret it. Maybe I can see if they sell it here in California. Knock on wood. Great job 😀

    Reply

    • Thanks Jess – it was like magic how much the biscuits rose in such a short time. It took me awhile to finally make these and I am very happy with the results. I love playing with different recipes as I know you do too 🙂

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  4. This gravy would be perfect with my stuffing as well. I am looking forward to co-hosting with you. Do you want to take the evens to start? I will take the odds. I usually read all the posts in the end but I think it makes it more manageable.

    Reply

    • Thanks Liz – lots of good choices for Thanksgiving sides! I’ve already looked at the first 3 or 4 as I usually try to comment on all of the posts. I have the time on the weekend to do them all but not early next week. So, I better stick with my usual co-hosting and look at them all as they are posted. Go ahead and do the odds and if you can do more that is great 🙂

      Reply

      • I admire you for commenting on all posts, wow! I co-hosted once and found it quite a bit of work. Thanks for doing that so often and these biscuits do look perfect!

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  9. I’ve always loved the sound of biscuits and gravy, but haven’t thought of sausage gravy. This sounds even more delicious! 😀 Thanks for co-hosting, Aunt Juju. Have a lovely week ahead!

    Reply

  10. Oh what a great recipe for biscuits. Do you know I’ve never really had it with gravy though? I don’t believe I’ve seen the Bakewell Cream baking powder. But wow, does it give it a good rise. So are you hosting Thanksgiving? Thankfully this year I’m not, although it feels like I am as I’m making 3 desserts and baked samosas for appetizers. We’re off to NYC for T’giving to spend with our daughters and bfs and one bf’s parents who will be flying in from Nevada. Anyway Judi, enjoy your Thanksgiving with your family. So much to be thankful for yes?

    Reply

    • Thanks Loretta – I did order the Bakewell Cream Powder as I didn’t bother to look around at my local stores. So happy you’re spending Thanksgiving with your daughters in NYC – I bet you miss them. Have a great holiday and don’t eat too much. We all need to be thankful for what we do have – I try 🙂

      Reply

    • Thanks Jenny – they are definitely a high rising biscuit and in such a short time. I’m not sure it’s available in Michigan as I did order it. I’ve been wanting to try it for some time…

      Reply

  13. Oh Judi, biscuits and gravy is pure comfort food to me! It’s like a guilty pleasure, lol! Well, I love chicken fried steak, too. I guess I just love cream gravy? Your biscuit experiments were read carefully by me when you first put those posts out – I have never turned out a biscuit I was absolutely stunned by. Well, that’s what jam and gravy are for, lol!! I’ll be sure to follow this recipe next time. L)

    Reply

    • Thanks Mollie – me too as I might eat too many biscuits as the gravy is so good. I’ve enjoyed experimenting with different ingredients and it’s been fun to see the results. These are definitely high-rising biscuits – flavor – well, I always add gravy or jam like you said 🙂

      Reply

  14. Look at those sky-high biscuits! Phenomenal, Judi! I MUST get Bakewell Cream, I hope I can find it. It looks like it’s aluminum-free, which I like. I hope you’re having a wonderful Thanksgiving and thanks for cohosting! For some reason, I’m not able to like the post 😟

    Reply

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