I’m sorry, I won’t be helping anyone out with their New Year’s resolutions here. But we had these biscuits and gravy for Christmas morning breakfast and I couldn’t wait to share. I doubled the recipe for my family of 5 and every last bit was completely devoured. Some people may have actually licked their plates.
Something magical happens when you pour a bunch of heavy cream into a pot of breakfast sausage. It is so, SO good! And really, we can wait until January 2 to start our New Year’s resolutions, right? Just remember not to overwork your biscuit dough. And if you do want to cut out a few calories, you could use milk or half and half in place of the cream.
Herbed Biscuits with Sausage Gravy
Biscuits1 cup flour, plus more for dusting
- 1/8 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup buttermilk
- 1 green onion, finely chopped (save whites for the gravy)
- 2 tablespoons fresh chopped parsley
Gravy1 teaspoon olive oil
- Scallion whites (leftover from biscuits), finely chopped
- 1 pound pork breakfast sausage
- 2 tablespoons unsalted butter, cubed
- 4 tablespoons flour
- 1 cup heavy cream
- 1 cup milk
- Dash of cayenne pepper
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 450 degrees. In a large bowl, combine flour, baking soda, baking powder and salt. Using a pastry cutter (I just use my hands) cut the butter into the flour mixture until it resembles coarse sand.
- Stir in the buttermilk, scallions and parsley until just combined. Do not over mix. Dough may still be slightly sticky.
- Turn dough onto a floured work surface. Gently pat the dough out to 1/2 inch thick. Fold the dough over 3 or 4 times and pat it down again to about 3/4 inch thick.
- Cut out biscuits using a round cutter or glass. Press out dough scraps to cut additional biscuits.
- Place biscuits on a lightly greased baking sheet and bake for 10-12 minutes, or until golden brown.
- Meanwhile, make the gravy by heating olive oil in a large skillet over medium high heat. Add the scallion whites and sauté them for about 1 minute, or until tender.
- Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 8-10 minutes, or until sausage is no longer pink.
- Add the butter to the skillet and stir until melted. Stir in the flour and cook for a few minutes more. Stir in the milk and cream and bring to simmer. When the gravy has thickened, stir in the cayenne, salt and pepper.
- Serve gravy over sliced biscuits. Garnish with parsley if desired.