Cream Biscuits and Spicy Sausage Gravy


biscuits with sausage gravy is one of my favorite breakfast guilty pleasures. it is a yummy, rich, satisfying, comforting breakfast that makes me want to crawl right back into bed afterwards, in a good way. this is not the meal to eat before running a marathon and not to be eaten frequently if you are trying to watch your waist lol. but it is soooo good and worth the indulgence from time to time.

cream biscuits with sausage gravy

cream biscuits with sausage gravy

in the past i was accustomed to opening a little packet of “sausage gravy” seasoning, mixing this with some milk in a saucepan and cooking until it thickened up. i would pop a can of biscuits throw those in the oven, put the two together and voila! biscuits and gravy. and i used to think this version was pretty good…

now i am spoiled. i have come out of the dark and realized that from scratch biscuits and homemade gravy simply cannot be touched by these shortcuts of yore. i’m sure you will agree once you’ve tried the recipes below. the biscuits are a cinch to put together with a few simple ingredients and don’t require any special equipment to be made. the same can be said of the gravy! and this gravy is so flavorful and full of crumbled sausage in every bite, i doubt you will have any leftovers (although they are wonderful to have!). i used spicy bulk sausage when i made this and it was wonderful! the spiciness was not overwhelming but it definitely had a bite. if you aren’t in the mood for heat, try using sage or plain bulk sausage. i’m talking about those rolls they sell in the refrigerated section of your grocery store. Bob Evans is the most well-known brand of this but i always buy generic to save a few bucks and have never noticed a difference.

the biscuits i chose to pair with this gravy are cream biscuits. i chose these mostly because i had the ingredients on hand and i wanted a departure from the baking powder biscuits i normally make (which would also be wonderful with this gravy if you prefer). they are wonderful! there is heavy cream in these so you know they are going to have a richness and moistness to them. they rise enough to be a bit flaky and are the easiest biscuits i have ever made. no working in cold butter or rolling  involved in making these biscuits! a quick mix in a bowl, press the dough into a disc and cut them with a 2 1/2 inch cutter (but you could certainly use the mouth of a glass, make them into drop biscuits or cut them into scone-like wedges). it is very important not to overwork this dough (or any biscuit dough). the more you handle it the more protein you develop in the flour which leads to a tough biscuit. work it until it just comes together. the first three or four biscuits i cut came out the most uniform and photogenic, because as i pressed the scraps back together for subsequent cuts, i did so just enough to make a disc and didn’t worry about the perfection of the surface as much (as you can see below). i chose texture in the final result over presentation, although there is a rustic charm to them either way. i will try buttermilk biscuits in the future just for fun (i’m sure they would be great as well) but i don’t often have buttermilk on hand, and when it’s breakfast time you don’t want to have to run to the store before cooking. that would require changing out of your pj’s which shouldn’t have to occur until AFTER you have eaten your way through a bowl (or two) of biscuits and gravy.  🙂

cream biscuits

cream biscuits

Cream Biscuits

this recipe is based around one in American’s Test Kitchen: Family Cookbook

these can be made up to two hours ahead of time and refrigerated on a baking sheet wrapped in plastic

ingredients:

  • 2 cups unbleached, all-purpose flour, plus extra for dusting
  • 2 tsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp kosher or sea salt
  • 1 1/2 cups heavy cream

directions:

  • preheat oven to 450 degrees F with rack in the upper-middle position
  • line a baking sheet with a non-stick mat or parchment paper
  • whisk the flour, sugar, baking powder and salt together in a large bowl
  • stir in the cream with a wooden spoon until the dough just comes together in a rough mass, about 30 seconds (don’t over-mix!)
rough dough

rough dough

  • dump out onto a lightly floured counter or board and gather into a ball with your hands (lightly dust hands in flour as well)
  • knead the dough gently and briefly until smooth. this should only take about 30 seconds
  • pat the dough into a 3/4-inch thick disc
  • using a 2 1/2 inch biscuit cutter dipped in flour, cut the biscuits, 3 or 4 the first time then gently reform dough and cut again. repeat until dough is used up. push the cutter straight down into the dough and avoid twisting as this will mash the layers together. alternately, you could cut the dough into 8 wedges (kindof like scones)
cutting biscuits (kindda looks like a face lol)

cutting biscuits (kinda looks like a face lol)

  • place the biscuits on the baking sheet
unbaked biscuits

unbaked biscuits

  • bake until golden brown, about 15 minutes
  • brush with butter afterwards if desired (although this is not necessary at all if serving with gravy)

*you could also make additions to these biscuits like some chopped fresh herbs or shredded cheddar cheese! you would add these in when you are mixing the rough dough at the beginning of the recipe. i think these biscuits are best plain if you are serving with gravy but for other meals maybe this would be a nice change!

sausage gravy

sausage gravy

Spicy Sausage Gravy

i like mine with a bite which you can achieve with a liberal amount of cracked black pepper (which i think any self-respecting white gravy should have) and/or spicy sausage instead of plain. i do like some sage with sausage so i add that as well but if you choose to use a sage sausage roll, don’t add the additional sage called for in the recipe. alternately, if you use plain sausage, you may need to add more than i call for below, just taste it and adjust to your liking.

ingredients:

  • one 12-ounce tube bulk spicy pork sausage
  • 2 tablespoons unbleached, all-purpose flour
  • 2 cups whole milk
  • 1 tbsp heavy cream*
  • 2 tbsp unsalted butter
  • freshly ground black pepper, to taste
  • kosher salt, to taste
  • sage, to taste (i suggest starting with about 1/4 tsp)

directions:

  • heat a large heavy-bottomed skillet or saute pan over medium-high heat
  • add the sausage, breaking it up with a wooden spoon or potato masher as it cooks, until well browned and cooked through, about 7 minutes
  • remove sausage with a slotted spoon to a paper-towel lined-plate, leaving the rendered fat in the skillet. there should be about 2 tbsp but if there is not, add the butter to make up the difference (you want about 2 tbsp of melted fat in the pan to make the roux)
  • whisk the flour into the fat and cook, stirring, for about 1 minute to cook out the “raw flour” taste
  • whisk the milk into the pan and bring the gravy to a boil
  • lower the heat and simmer gently for about 2 minutes
gravy lookin' good already

gravy lookin’ good already

  • stir in the sausage, pepper, salt, sage and heavy cream*
  • taste and adjust seasoning if necessary
  • serve over split biscuits

*you can omit the heavy cream in this if you prefer, i just think it finishes the gravy nicely by giving it that little bit of extra creaminess and by lightening the color

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2 responses to “Cream Biscuits and Spicy Sausage Gravy

  1. Pingback: Sky-High Biscuits | The Recipe Box Show·

  2. Pingback: Baked Cheesy Sausage Grits and Eggs | therapy bread·

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