I’ve never been a fan of gravy. In my mind, gravy on mashed potatoes or turkey stuffing is adulterating two of my most favorite foods in the whole wide world. I try not to judge those that create a puddle of brown slop over their Thanksgiving dinner, but…I do anyways.
This gravy isn’t the same. It shouldn’t even be called gravy because it’s more of a cream. With sausage…my favorite not-so-great-for-you meat. And then you add flaky, warm homemade biscuits and I now know what I’ve been missing for so many years. I don’t think I tried biscuits and gravy until well into my 20’s. This is saddening, but my waistlines thanks me all the while…
When Kristen was in town last weekend, these Biscuits and Peppered Sausage Gravy were breakfast on Saturday. The Baked Mini French Toasts were Sunday. I should ask her which she liked better, but I have a feeling she’d just say both 😉 Seeing as Mark has not yet seen the biscuits & gravy light, she was the perfect, appreciative guest of both good food and good cooking (if I do say to myself!).
Biscuits & Peppered Sausage Gravy adapted from Teenage Taste, originally adapted from Cracker Barrel (biscuits) and Food Network (gravy)
2 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
pinch of salt
2/3 cup milk
1/3 cup unsalted butter, softened
1 Tbsp unsalted butter, melted
10 oz bulk pork sausage
1/4 cup + 1 Tbsp all-purpose flour
3 cups milk (I used 1%.)
1 Tbsp unsalted butter, softened
1/4 tsp ground black pepper
pinch of salt
1/2 tsp rosemary, chopped
For Biscuits: Preheat oven to 450 F. Grease a large baking sheet and set aside.
Place all dry ingredients in a large mixing bowl and wisk to combine. Stir in the milk and softened butter until a crumbly dough forms. Knead until dough is smooth and elastic.
Roll the dough out to 1/2 inch thickness and, using a circle cookie cutter, cut into 12 rounds.
Place rounds on the prepared baking sheet, brush with melted butter, and bake for 10-12 minutes. Let cool for 5 minutes before serving.
For Gravy: Heat a large pan over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute.
While whisking, pour the milk and butter into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2-3 minutes, or until desired thickness is reached.
Stir in the sausage and season with pepper, salt, and rosemary. Split the biscuits in half and divide them among plates. Top each biscuit with some gravy and serve immediately. Yield: 6 servings (2 biscuits with ~ 1/3 cup gravy)
Nutrition Information (per serving): 498 calories; 27.2 g. fat; 60 mg. cholesterol; 651 mg. sodium; 46 g. carbohydrate; 0 g. fiber; 16.5 g. protein
Result: These…were….soooo…good! While not guilt-free, this biscuit and gravy recipe shaves a substantial amount of calories and fat from a full-fat version that you would get in a restaurant. Next time (and there WILL be a next time!) I am going to try turkey breakfast sausage to shave some additional calories and fat from the recipe. If you love biscuits and gravy, this is a must-make recipe! Enjoy![/print_this]
Yesterday was just a smooth day. I felt organized, even! A day is good when you not only have your dinner in the crock pot by 6:30am, but you’re even early to work. However, my coffee wore off by 10am and the rest of the day was tiresome.
By the time I got home, I had almost talked myself out of a workout. Thanks for the words of encouragement on Facebook for getting that workout in yesterday. I ended up watching Parenthood on the DVR and plowed through 3 miles on the elliptical. Nothing spectacular, but it got done. 😀
Since I had dinner ready to go, there was no prep work there (love it!) and we were wrapping up dinner by 6pm. Done with a workout and dinner by 6pm? Wow. That never happens. And I do mean never.
So, what did I do? I baked. A loaf of Spiced Peach Carrot Bread and a Fig Tarte. We have staff meetings tomorrow, and on occasion, I love to spoil my coworkers 😉
And lucky me, today is my Friday. Yep, only a 3-day week for this girl. Before you get too jealous, tomorrow will involve a meeting with my business partners, cleaning for this weekend’s guests, and LOTS of lesson planning. And I may have to peruse a few stores to be sure there’s no must-have fall clothes or anything cute to wear to next weekend’s bachelorette party…but we’ll see 😉
Question: Do you like to shop for clothes?
I’m really not a fan, but when nothing in your closet looks appealing any longer…it’s time!