If you’re thinking that this isn’t the healthiest breakfast you could choose….you’re probably right.
It’s terrible, I feel like I’ve been making one unhealthy recipe after the other for a while. It’s a combo of having family visiting, coming into the holidays, and just my normal amount of enthusiasm for creating over the top foods. I should do a week of sugar-free recipes or something. How come we can’t ever have just like, a salad? (<- Please tell me you know this quote!) Let’s all join a gym……..Nah. Nevermind, there’s always January for that, let’s eat biscuits and gravy!
I grew up in the southern US but since I don’t have an accent you’d probably never be able to guess. One of the only things that I can think of at the moment that has stuck with me from living there is a love for southern classics. This is something that we’ve always done in my family. It’s only every once in a while, and usually for special occasions or visitors. My family isn’t really big on eating breakfast since everyone, other than me and my dad, is a night owl.
It doesn’t help that the culture here is ridiculously late. Seriously, in the summer when all the tourists are here, a typical dinner time is around 10pm and then people don’t go to bed until around 4 or 5 am. Basically, not till the sun starts to rise, it’s crazy. I think it’s because of our proximity to the south pole and the light hours being so long in the summer, but I still think it’s lame. I prefer to wake up with or before the sun not the other way around.
But, what I was getting at was that I made biscuits and gravy for breakfast a few days ago (well, in reality it was more like lunch) and it occurred to me that I’ve never shared it on the blog. Even if you already have a recipe for either biscuits or gravy you can always use a little fresh inspiration, right? I know I can never get too many recipe ideas.
I also found out recently, that this is not something you’ll find being served anywhere in Chile. I served to a Chilean friend of ours and he said he’d never tried or even seen it before. Definitely a North American thing. Ha, another instance of realizing how much we’re those crazy gringos. Hence the name of my little speck of the web.
Usually, I’ll try to serve it with some healthier side options to balance things. You know, like fruit, eggs, smoothies, anything that makes you feel better about clogging your arteries. And honestly, I can’t think of one healthy label to assign to this recipe other than major comfort food. It always makes people really happy when you do it, though! So it’s a plan; biscuits today, veggies tomorrow (maybe)!
- 2 3/4 cups all purpose flour (plus more for counter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) ice cold butter, cut into tiny cubes
- 3/4 cup buttermilk
- 1 egg
- 1 pound organic ground pork
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- 2 teaspoons maple syrup
- 3 tablespoons flour
- 2 - 2 1/2 cups whole milk
- salt & pepper to taste
- Preheat oven to 425 degrees F (220 degrees C) and line a baking tray with parchment paper.
- Combine dry ingredients in a bowl of a food processor and pulse to cut in butter until the dough is fine and crumbly. Add buttermilk and egg and pulse a few more times until it comes together into a thick dough.
- Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Fold rectangle in half then fold in half again so that you have a tall square. Roll out square into a layer, roughly 1 inch think. Use a round biscuit cutter to cut it into rounds and place them at least 1 inch apart on tray. (Alternatively you can cut biscuits into squares with just a knife.) You should get about 12 biscuits. Place tray in freezer for about 15 minutes to chill dough.
- Bake for 12 - 15 minutes until they star to brown on top. Remove from oven and cool.
- In a large high-sided skillet, cook sausage until browned, breaking it into pieces as it cooks. Stir in sage, salt, pepper, nutmeg, paprika, thyme, rosemary, and maple syrup. Remove sausage to a separate dish with a slotted spoon, leaving grease in pan. Turn off heat and sift in flour while stirring until you have a thick and pasty mixture. Turn on heat to low and slowly pour in milk while whisking until completely smooth. Continue whisking until until thickened. Add sausage back to pan and stir until heated then remove from heat.
- Serve gravy over biscuits.