Biscuits and Gravy
Creamy gravy & savory sausage, topping carb-happy biscuits, makes Biscuits and Gravy a comfort food that’s perfect any time of day!
In my youth, ethnic food was in. Greek salads, German pork hocks, Chicken Mole. I loved the variety—and the indulgence!
But regional food, not so much.
Biscuits & gravy
In recent years, however, this has started to change. I was happy to learn that (southern) peach cobbler is amazing. And (tropical) coconut milk goes well with… almost everything. And topping my list of discoveries was Biscuits and Gravy.
Closeup
Twenty years ago, you’d never see Biscuits and Gravy on a Wisconsin breakfast menu. But lately its everywhere. Life is good!
Creamy, savory sausage gravy poured over carb-happy biscuits. That’s comfort food! I even make homemade biscuits with white whole wheat for extra health!
A tasty breakfast!
Since I already had the biscuits down, I decided to give my own sausage gravy a try. Biscuits and Gravy is especially easy if you start with a flavorful breakfast sausage. But even if you use ground pork (from your farm-raised half pig 🙂 ), you just need to add in a few seasonings.
Mmmm!
As a tip in making this, I like to get at least some of my pork (or sausage) to a nice golden brown (versus simply cooked through). This adds a lot of flavor to the final gravy!
For me, winter is the season of comfort food. Even for breakfast!
Biscuits and Gravy
Ingredients
For the Sausage (or just use 1 pound of flavorful sausage):
- 1 pound ground pork
- 1 tablespoon maple syrup optional
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon fennel
- Pinch cayenne optional
For the gravy:
- 2 tablespoons oil if needed
- 1 small onion chopped
- 2 cloves garic minced
- 1/3 cup all-purpose flour
- 3 cups milk
Buiscuits:
- 6 biscuits your favorite recipe or Art of Natural Living White Whole Wheat Biscuits
Instructions
- Brown ground pork, cooking the meat until at least some of it is turning a nice golden brown. Stir in the sausage seasonings. (Or simply brown the sausage if using that)
- Remove meat with a slotted spoon retaining a couple tablespoons of fat. Add additional oil if needed to make 2 tablespoons or drain excess fat.
- Cook onion and garlic in retained fat until tender. Mix in flour and cook for a couple minutes. Gradually mix in milk a little at a time, and stir until thickened.
- Add cooked sausage back to the gravy and heat until rewarmed.
- Serve over your favorite biscuits.
Nutrition
Biscuits and gravy is one of Mark’s absolute favorites but we can never have it out because of the garlic. (He has stopped eating it now – after 24years of my not using it at all, he has come to dislike it!) So, now I can make it at home. You know what’s funny? I always say, “Ooh – I can make that at home.” But I never, ever thought to do it with biscuits and gravy! I’m an idiot! Thanks for the recipe!
I know just what you mean David. While my avoidance of nutmeg is simply dislike, it is great not to have to worry about whether my commercial eggnog has it!
this is something i love but only allow myself to enjoy every once in awhile! 🙂
Fortunately for me, I have a food testing list a mile long. Otherwise I might need to worry about how often I eat it too 🙂 !