I am not southern, by any stretch of the imagination. But even a northern gal can learn to make biscuits and gravy. The tender biscuits sop up all the rich and creamy gravy. Nothing much smells better than sausage frying in the morning (well, maybe bacon… bacon gravy? hmm).
Carbohydrates will burn quickly through your body leaving you hungry for more. Breakfast that includes a good serving of fat and protein will help start the day right. I love eggs, but they do get tiresome after a while, this hearty breakfast is a nice change of pace.
Of course cost is a consideration for a meal like this, full of organic butter, milk and natural sausage (farm raised if possible). The good news is that gravy is a great vehicle to stretch your meat. I cut or crumble only 1/2 lb of sausage into the gravy. Because it is so thick and rich, it felt like we were enjoying a much larger serving of meat than we actually were.
For the Biscuits:
- 1 3/4 (7 oz) Cups White Whole Wheat Flour
- 1 1/2 Cups (5.25 oz) Barley Flour
- 1 1/2 Tbsp. Baking Powder
- 1 Tsp. Salt
- 12 Tbsp. (6 oz) Butter, Diced
- 1 Egg
- 1 Cup (8 oz) Whole Milk
- 1 Tbsp. Chopped Chives
For the Gravy:
- 1/2 Lb. Sausage Diced or Crumbled
- 3 Tbsp. Olive Oil or Butter
- 3 Tbsp. Cornstarch (GMO free), or Flour
- 3 Cups Whole Milk
- 1 Tbsp. Minced Parsley
- Salt and Pepper
I used the food processor to make these biscuits, but you certainly can make them by hand using a pastry blender. Making them by hand will create a flakier biscuit. Add all the dry ingredients to the food processor (both flours, salt and baking powder). Give it a quick pulse to mix the ingredients. Add the butter and pulse until it is mixed in, small pieces of butter the size of peas may remain, that’s o.k. Beat together the egg, milk and chives, then add to the processor. Give it another pulse until the dough starts to ball up.
Dump onto your work surface and gently pat into a square about 1/2 to 3/4 inch thick. The thicker the dough, the higher they will rise. If it is very sticky gently dust with flour.
The biscuits can be really any size or shape, I chose to cut mine a little smaller than normal into 2″ squares, 1/2 inch thick, which yielded 15 biscuits. If you are cutting out average size biscuits, expect to yield 10-12. Make sure to use a sharp biscuit (or cookie) cutter, as a clean cut will help your biscuits rise.
They bake at 425° for 12-15 minutes.
I choose to use part barley flour to give the biscuits a little more rise. Rip one open straight from the oven and check out that tender crumb.
While they are baking you can get started on the gravy. Simply cook the sausage in the oil or butter until done. If your sausage is very fatty you can use a little less oil.
When the sausage is browned, toss the cornstarch in the fat, it should absorb and be coating the sausage pieces. Slowly add the first cup of milk, stirring all the time. This will prevent lumps. Add the next two cups of milk slowly, continuing to stir. Your gravy will look quite thin at this point. Bring it to a nice simmer (not a boil or your milk may curdle) and allow it to thicken to the point where it coats the back of a spoon. Mine took about 7 minutes. Add parsley (it gives a nice color!)
Season your gravy with salt and pepper to taste. I didn’t want to give exact amounts, because it really depends on the sausage you used.
Serve with a side of seasonal fruit. Makes enough for 6-8 servings.
Tips and Substitutions:
- Leftover gravy can be reheated, if it is too thick thin with some more milk.
- These can be made with 100% White Whole Wheat, but they will be a bit denser.
- I do not recommend using any low fat milks (for lots of reasons!), but especially because it is likely to curdle in your gravy.
- After the biscuits have been cut, they can be covered and refrigerated overnight and baked in the morning.