First, my long suffering wife, her with that inconvenient day job I have talked about is no longer holding down an inconvenient day job! YEP, SHE RETIRED!!! We are making the adjustment of having both of us continually underfoot pretty well. She has spent the last few weeks cleaning the house. I never knew that you should vacuum the silverware drawer, but that is how she is spending her days. She also is making more recommendations on meals... Like wanting a big plate of fruit to go along with this favorite meal of mine...
SIGH... I guess it won't hurt.
First, ease of cleanup, this is really a one dish meal (except for the bowl you mix the biscuit dough in... Hmmmm). Sausage is browned in a big oven proof Cast Iron Skillet, Gravy is made in the same skillet, along side the browned sausage and finally the biscuits are baked resting on top of the sausage gravy.
Be sure to use a good quality sausage. You don't even drain the sausage rendered fat, it helps flavor the roux that thickens the gravy. Just so much flavor.
This is just about my very favorite breakfast.... Even with all that fruit. It is really easy and really a spectacular presentation. Combine it all with that fruit selection and we both end up happy.
and Sausage Gravy -
One Skillet Meal
and Sausage Gravy -
One Skillet Meal
- 1-1/2 Pounds Bulk Sausage
- 4 TBS Butter
- 4 TBS Flour
- 4 Cups Milk
- Several turns of a Pepper Grinder to taste
- 2 tsp Dried Sage
- For the Biscuits
- 3 Cups Flour
- 3/4 Cup Freshly Grated Parmesan Cheese
- 1-1/2 tsp Baking Powder
- 1-1/2 tsp Baking Soda
- 2 TBS Sugar
- 1 big Pinch Salt
- 1-1/2 Cup Buttermilk
- Plus another 1/4 Cup Buttermilk
- Several more turns of a Pepper Grinder
- Fresh Parsley For Garnish
- In a LARGE Heavy Cast Iron (or large Oven proof Skillet), Brown the Sausage over medium high heat.
- When the sausage has browned, tip the skillet up, I use the lip of the stove top to slant the skillet. If your stove top does not have a lip, just put a small heat proof Ramekin OFF the burner with the edge slanted down onto the center of the birner and the higher side resting on the ramekin, forming a slant.
- Using a wooden spoon, push the browned sausage away from the lower slant. Now make a Roux (thickener for the gravy). Drop the butter into the skillet (if you have the skillet slanted, the melted butter will pool in the bottom of the slant, where the sausage has been pushed out of the way.
- Add the butter to the melted pooled butter and stir to mix. COntinue to stir for about 5 minutes, when the roux begins to darken and gets a nutty aroma. BE CAREFUL and continue to stir for the five minutes. You do not want the roux to burn.
- Meanwhile, make the Biscuits. In a large bowl, combine the dry ingredients, Flour, Baking Soda, Baking Powder, Sugar and Salt and whisk to combine.
- Add the Buttermilk and fold until combined. Be careful to NOT mix too much. If you mix too much, the biscuits will become tough and dense. Mix until just combined, and they will be light and fluffy.
- By this time, the gravy has begun to thicken. Continue to simmer and thicken until the back of a spoon is coated. Now just take a TableSpoon and drop a spoonful on top of the sausage gravy, Do not submerge the biscuits, let them float.
- When you have all of the biscuits in a single layer on top of the gravy, take a brush and brush the tops CAREFULLY (so you do not submerge the biscuits) with a layer of buttermilk. Then Add pepper to taste.
- Bake the skillet (gravy biscuits and all) in a preheated 425 degree oven for 10 minutes. Check to see that the biscuits are fully cooked on the bottom and browned on top. Cook for additional 2 minutes, as needed until the biscuits are to your liking!
- Remove from the oven, garnish with fresh minced parsley.
- Serve HOT and ENJOY!!!
It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).
Here's your chance to make your guests Ooh and Aah!
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Now you're talking Dave - A big congrats to JackieReplyDelete