Biscuits and gravy - weekend warrior breakfast
I know you’re out there, we all are, either raking leaves, mowing grass, clearing out dryer ducts, washing windows or perhaps biking, running, climbing, or paddling. It’s a beautiful fall day in Wisconsin and no matter what it is we’re doing it’s almost guanteed that we’ll be overdoing something…after all there are only a few weekends left of good outdoor weather…unless of course you enjoy snow, slush, and ice. So before you head out to do battle pause for a moment and prepare this fabulous breakfast; it’s hearty, warming, filling, and it’ll stick with you for 6 to 8 hours.
Start by mixing up a batch of my biscuits, cut them out cylinder style and bake them up. While the biscuits bake you should brown a 1/2 pound of breakfast sausage. Remove the sausage from the pan by scooping it out with a spoon. Now add 4 tablespoons of flour to the pan and cook the flour with drippings and goobs from the sausage for 2 or three minutes. Because most pork isn’t very fatty these days you’ll have to stir more when you add the milk but the end product is much less fattening than you might think. Now add some milk and start stirring with a whisk, dislodging the brown bits from the bottom of the skillet and working out the lumps. As soon as it becomes too thick to be edible you should add more milk…but just add a 1/2 cup or so at a time, stirring constantly, until you get the consistency that you like. Season with tabasco, salt, and black pepper. Add the sausage to the gravy and let it cook on medium low for about 5 minutes. Place your biscuit in a shallow bowl and add the gravy.
Sure you won’t want to eat this every morning but on ady like today it is sure to give you the fuel to go, go, go. Have fun.
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7 Responses to “Biscuits and gravy - weekend warrior breakfast”
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i could eat this every meal of the day forever.but, i would probably die (albeit happy and full) from clogged arteries
Love this biscuit idea….everything tastes better served in a bowl,,,mmmm.
Holy cow (or pig): YES.
Yup, yup. This breakfast makes its way down our hatches at least once a month. And the only thing that could make it even better would be a bloody mary!
Mmm perfect fall meal! I’ve never made bisquits and gravy (not quite the thing in New England) but I think I might need to try. Especially since the days are gonna start getting shorter and colder!
Finally tried the sausage gravy today. Soooo GOOD… I loved your recipe for biscuits. I rolled the dough in a log and used a length of quilt thread to cut them….no squishing. Thanks for such great inspiration!
I have always wanted to try this recipe. The cylinder trick sure makes alot of sense. When I lived in PA you could get dried salted beef right at the deli of any supermarket. Now I cant find any of the stuff around. Same concept as this recipe just with the “Chipped Beef” Your version seems like it would be good over home made home fries.