It’s another recipe from the south. Surprise surprise. Because southern food is just not getting old to me and I know you can’t possibly be sick of me rambling on about how good down-home-cooking is. Or are you?
So get this. My entire life I was repulsed by biscuits and gravy. Of course I had never even tried them. But the idea was very unappetizing to me. Then I fell in love with hot chicken, baked beans, etc. and the idea of biscuits and gravy for breakfast started popping into my head like.every.single.day.
So we made biscuits and gravy and of course my mind was blown. Another food that I had been missing out on! In the week since we made this recipe I have thought about homemade biscuits way more than I’d like to admit and I can’t wait to make this for breakfast again really soon!
- 2 cups flour, plus more for dusting work surface
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1½ cups heavy cream
- 1 pound pork breakfast sausage
- 2 tablespoons flour
- 2 cups milk
- salt and pepper, to taste
- Preheat oven to 425 degrees F. Line a baking sheet with a silpat liner or parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Using a wooden spoon, stir in heavy cream just until a dough forms.
- Transfer the dough to a lightly floured work surface, form into a ball, then knead until smooth.
- Use your hands to press the dough into a circle, about 3/4 inch thickness. Using a biscuit cutter (or round glass), cut the biscuits and place them on the prepared baking sheet.
- Bake 15 minutes, rotating halfway through, until tops are golden brown.
- Meanwhile, start the gravy. Heat a skillet over medium-high heat. Add the sausage and cook until browned, about 7 minutes. Break up the sausage with a wooden spoon as it cooks.
- Using a slotted spoon, transfer the sausage to plate and set aside, keeping the fat in the pan.
- Sprinkle the flour into the skillet and whisk continuously for 1 minute. While continuing to whisk, slowly pouring in the milk. Bring mixture to a boil, then reduce the heat and simmer for 2 minutes. Season with salt and pepper, to taste.
- Cut the biscuits in half lengthwise.
- Stir the sausage into the gravy and serve immediately over the biscuits.