the whole meal deal

drop biscuits

sausage gravy

OK, for me, there is nothing better for breakfast than biscuits and sausage gravy. And I say “sausage gravy” because I have been fooled when ordering biscuits and gravy in a café or restaurant. Unless so noted as sausage gravy on the menu, you might just find yourself eating a biscuit with no meat in the gravy. And then, why bother!

Anyway, the other morning we went to breakfast at a local cafe, and I ordered Country Benedict Biscuit, 2 sausage patties, 2 poached eggs, covered in Sausage Gravy with Hashbrowns. I know, I know! Way too much food and none of it what anyone in their right mind could possibly consider healthy. But it sounded good at the time.

Well, suffice it to say, I ate half a biscuit, one of the sausage patties, but the poached eggs resembled rubber. So, I’m sure they are still bouncing around in some garbage can in downtown Stanwood. The hashbrowns I brought home. But I was left with a huge desire for truly tasty biscuits and gravy. (And make that sausage gravy, thank you very much!)

And although I have a great recipe for Biscuits with Sausage Gravy and 2 recipes for buttermilk biscuits already on this site, I wanted to simplify the whole process. And that’s just what I did.

So, I hope you enjoy this recipe for easy to prepare drop biscuits smothered in chicken sausage gravy. Add an easy over egg to the plate, and life is good.

And do make the breakfasts you fix for your family as much of a treat as the dinners you serve. And I know, it takes time to make and serve breakfast especially if you are a working mom or dad. I’ve been there. But scrambled eggs, toast, and some fruit or hot cereal and toast and fruit don’t take that long to prepare. And full tummies to start the day for children especially, helps them concentrate on the hard work of learning. And these items are a whole lot cheaper and better for your family than cold cereal. OK, enough telling you how to live your life.

But I still say – peace and love to all.  

3 T. butter, divided

1 lb. bulk chicken sausage (I use Isernio’s all-natural Classic Chicken Sausage)

5 T. unbleached all-purpose flour

1¼ c. whole milk, plus more if needed  

1 c. chicken stock (or additional milk)  

½ tsp. seasoned salt

freshly ground black pepper  

Melt 1 tablespoon of the butter in a medium sized pan. Add sausage, breaking it up as it cooks, and fry until good and caramelized.  

Add the remaining 2 tablespoons butter to the pan and add the flour lifting the browned bits off the bottom as you stir the mixture. Let burble for a couple of minutes. Slowly pour in the milk and chicken stock (gently stirring the entire time) and when thoroughly blended add the seasoned salt and pepper.

Bring to a gentle boil, reduce heat and let simmer uncovered for about 5 minutes, stirring occasionally. (The sauce will thicken nicely during this time.)

Taste and adjust seasoning. Add additional milk if the consistency is thicker than you prefer.

Serve over Easy Buttermilk Drop Biscuits (recipe below) or your favorite baking powder biscuits.

EASY BUTTERMILK DROP BISCUITS

2 c. unbleached all-purpose flour, fluffed 

1 T. baking powder

½ tsp. baking soda

½ tsp. kosher salt

6 T. (¾ stick) grated cold unsalted butter

1 c. cold buttermilk, plus additional for brushing on top

Line a baking sheet with parchment paper.   

In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together.

Add the grated cold butter to the mixing bowl. Work the butter evenly into the flour mixture using a regular table knife.  

Pour in the cold buttermilk and stir with that same table knife just until combined. (This will be a slightly wet and very sticky dough.) (BTW, a plain old table knife is one of my favorite implements for mixing thick or heavy dough. Cuts (sorry) right into the ingredients and blends the dough much better than any spoon or spatula can accomplish.)  

Using a large ice cream scoop (about a quarter cup), plop balls of dough onto your prepared baking sheet about 2-inches apart. Brush tops with additional buttermilk right before baking.

Bake in a pre-heated 450-degree oven for about 12-14 minutes or until the bottoms are golden brown.

Remove from oven and cool on the baking sheet.

Serve immediately (while still hot) or cool completely before storing in an airtight container in your refrigerator.