If you plate your biscuits and gravy and it doesn't look like a mess then you're really not eating biscuits and gravy. Sure it's not the prettiest of breakfast dishes, but I stand by my opinion that if you're going to spend the day working in the yard, building something or even hiking, biscuits and gravy is the ONLY meal that will keep you full until lunch or even dinner.
Growing up, I thought biscuits and gravy was the most putrid thing you could shove into your mouth hole, but as I grew older I discovered they served biscuits and gravy in places other than gas station mini-marts. This classic breakfast dish can actually be delicious and full of flavor! Instead of white globs of dough formed from a pre-made mix and topped with canned speckled goo.
Yeah, I know that neon yellow isn't the "normal" look of sausage gravy. I'm not Southern and I'm not going to stick to the "classic white sausage gravy". That's why I load my gravy up with lots of onion, garlic, and turmeric!
Quick shoutout to Gartner's Country Meat Market. If you live in the Portland area, I highly recommend stopping by this wonderland of meats. They serve meat. Real meat, not pre-packed factory farmed junk you find your local supermarket. It's high quality meat that you can actually taste! From now on I'm only buying my meat from Gartner's. Yes, they're that good.
Food art that will make you cry!
I usually only make drop biscuits. They're easy and take almost no time at all to make. I'm not going to post the recipe I use, because it's not my own recipe. I use Cook's Illustrated's Drop Biscuit recipe from their The Science of Good Cooking book, which you can find a link to below. I highly recommend it, not only does the book have recipes it also has the science to back it up!
Biscuits and Gravy
Makes 4 servings
- 4 Drop Biscuits
- 1/2 lbs. Pork Sausage (preferably from your local butcher or Gartner's)
- 1 medium Yellow Onion diced
- 3 cloves of Garlic minced (yeah, I know in the picture there were 4, but hey it's my blog I can do what I want)
- 1/2 teaspoon Red Chilli Flakes
- 1/2 teaspoon rubbed Sage
- 1/2 teaspoon Turmeric (optional)
- 1/2 teaspoon of each Salt & Pepper
- 3 tablespoons Flour
- 1/4 cup Buttermilk
- 1/2 cup Milk
- 1/2 cup Water
- Brown the sausage over medium heat in a large skillet. Using a wooden spoon occasionally stir and break up large clumps of meat.
- Once the sausage is browned add the onions and garlic. Continue occasionally stirring until the onions are golden brown. Stir in the red pepper flakes, sage, salt, pepper, and turmeric. Once the spices are well distributed, add the flour and continue stirring.
- Bring the heat down to a low before adding the buttermilk, milk, and water. Mix the liquids into the sausage until a nice paste consistency develops. You can add more water if you like your gravy a bit more runny.
- Serve on top of a biscuit cut in half and enjoy!