Recipe

Biscuits N Sausage Cream Gravy Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 11 months, 3 weeks ago This was our breakfast I made this morning---it really hit the spot! This makes a very generous portion for 2 very hungry people--- only thing is make sure you have TUMS available, in case of heartburn ;-) Prep:15m Cook:20m Servings:2	Luisascater
	buttermilk biscuits sausage gravy breakfast comfort food

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Ingredients

Buttermilk Biscuits:

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon kosher salt

2 tablespoons unsalted butter

1/4 cup buttermilk (a little more if needed)

Gravy:

6 "Jones Dairy Farm" All Natural mild pork sausage links OR 6 oz of your favorite bulk pork sausage

1 tablespoons all-purpose flour

1 cup whole milk

Freshly ground black pepper, to taste

2 organic eggs, fried in butter to your liking (over medium for me!)

Directions

For the biscuits: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.

On a lightly floured surface, shape the dough into a rectangle, about 1/2-inch thick. Cut in half, making 2 big ol' square shaped biscuits.

Place the dough squares on the baking sheet and bake until golden on top and brown on the bottom, for about 20 minutes. Serve warm.

For the gravy: Heat a large non-stick skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. NOTE: Since I use sausage LINKS, I brown them in the pan first, put them in a food processor and pulse until finely chopped, then returned sausage to the pan).

Sprinkle the flour on the sausage and cook, stirring, for about 1 minute. While stirring, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Season with pepper.

Split the biscuits in half and divide them among plates. Top the middle of each biscuit with a fried egg and some of the gravy. Garnish with a fresh parsely leaf, if desired. Serve immediately.

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Comments

wolfpackjack 11 months, 3 weeks ago said:
Yummmms, been dreaming about these lately...

juels 11 months, 3 weeks ago said:
This reminds me of "Cracker Barrel's" restaurant's country cooking. I could eat this stuff all day!

misslizzi 11 months, 3 weeks ago said:
I NEVER even thought about ever making something like this...until I clicked on the photo. Gorgeous!

lacrenshaw 11 months, 3 weeks ago said:
Yummo! whammo! Yowza! My tummy is hoolerin' for this right NOW, Luisa! My brother-in-law does this so well when we're there for Thanksgiving. Thanks and a high 56 for you.
Lorraine

jimrug1 11 months, 3 weeks ago said:
One of my all time favorite comfort foods and one of my signature breakfast dishes... I give you an "A" Luisa ...... ;-)~~ Jim

PS>> You and I like our eggs exactly the same way!

mendi 4 months, 3 weeks ago said:
I love sausage and biscuits. Your idea to make "2 big ol' " square biscuits is terrific! I think this will be my solution for tomorrow's breakfast.

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