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Biscuits and Sausage Cream Gravy

Notes

  • This is a thick, heavy, stick-to-your-ribs breakfast recipe.
  • If the gravy gets too thick, you can add more cream or some milk. The less fat is in your dairy liquid, the thinner the gravy will become.
  • If the gravy is too thin, you can thicken it by mixing together a slurry of cream and flour in a separate container, then whisking some of it in until you reach the desired thickness. Longer cooking will also thicken the gravy.

Ingredients

Gravy

  • 1 lb breakfast sausage
  • 2-3 tbsp bacon grease (or butter as an alternative)
  • 1/4 (or so) all purpose flour
  • 16 oz. whipping cream
  • Kosher salt
  • Black pepper

Biscuits

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1/2 tsp baking soda
  • 1 stick (8 tbsp) butter
  • 1 cup buttermilk

Tools

  • Cast iron skillet
  • Wooden spoon
  • Sifter
  • Whisk
  • Medium mixing bowl
  • Microwave safe bowl
  • Long-tined fork
  • Small mixing bowl
  • Baking sheet
  • Parchment paper

Directions

  • Place breakfast sausage into a cast iron skillet over medium-low heat. This will continue to cook gently as you make the biscuits. Every few minutes, give this a stir with the wooden spoon and break the sausage down into smaller crumbles, rendering and retaining as much of the grease as possible.
  • As that cooks, preheat the oven to 475F.
  • Whisk together a dry mix of the flour (sift it first), baking powder, baking soda, salt, and sugar in the medium mixing bowl.
  • Cut the stick of butter into cubes, place in a microwave safe bowl, and nuke it for 30 seconds. This leaves you with a puddle of melted butter and some globs of solid butter. Use a long-tined fork to stir this mixture for about a minute, until the solid butter is fully melted.
  • Mix together the buttermilk and melted butter in a small mixing bowl. You'll get a sloppy, lumpy slurry.
  • Line a baking sheet with parchment paper.
  • Pour the wet mixture into the dry mixture and stir together to form a batter. Spoon large lumps of batter onto the parchmented baking sheet. There should be about 9-12 biscuits all told.
  • Bake for 12-14 minutes, then remove from the hot baking sheet to prevent overcooking.
  • While the biscuits are in the oven, make the gravy. When the sausage is fully cooked, remove it from the pan, leaving as much grease behind as possible. Add some extra bacon grease or butter to the pan to form about a quarter cup of grease.
  • When the grease is hot, add the flour. 1/4 cup should be about right, but you can adjust this a bit if you like. The roux this forms should run a bit and still bubble under the heat. Fry up the roux for 1-2 minutes, whisking often.
  • Add the whipping cream about a half a cup at a time, whisking constantly to combine it with the roux. Add salt and coarsely ground black pepper. Keep whisking until the gravy is thick and tastes good.
  • Serve by cutting a biscuit in half and laying it open faced on the plate. Drop a little gravy onto the biscuit so the sausage has something to stick to. Then place some sausage crumbles on top of that, and then drizzle more gravy on top of that.