This is a favorite breakfast dish in the south, and is certainly hearty if you are planning on a day of hard field work. I'm not sure it's good for you otherwise, but it certainly does taste wonderful.
This dish became popular after American Revolutionary War in the late 1700's , when food was in short supply. It was usually made up of leftover pan drippings from the night before, sausage bits and day old soft country biscuits. Today I'm using my 7-Up biscuits, that have been around for a few days. They are still soft and delicious so I thought I'd make Sunday brunch that includes this southern classic dish.
In the south they even have restaurant chains specializing in biscuits and gravy such as Biscuitville (North Carolina) and Tudor's Biscuit World (West Virginia). Of course national chains such as Cracker Barrel and Bob Evan's also find this dish popular.
In my recipe I like to include mushrooms, but that is not traditional and certainly optional. I think they add flavor and reduce the quantity of sausage required, but you can decide for yourself what your family likes best. Instead of homemade biscuits, you can also use the canned Pillsbury or other brand of round dinner biscuits. Whatever you use, you do not need to use them fresh. Day old is just fine.
Ingredients (serves 4-6)
4-6 day biscuits, day old preferred
8-16 ounces bulk pork sausage
1 small onion, chopped
4 ounces canned mushrooms, stems and pieces
1/4 cup all-purpose flour
3 cups whole milk, cream or half & half
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
Instructions
In a large non-stick skillet or well seasoned cast iron skillet set over medium-high heat, crumble the sausage and cook until browned, stirring frequently. Add the chopped onion and stir while cooking another 2-3 minutes. Stir in the optional mushrooms.
Sprinkle the flour over the mixture and stir in with a wire whisk and cook for another minute while stirring. Gradually stir in milk/cream. Cook until mixture thickens, stirring constantly.
Warm the biscuits in a 200F degree oven if you prefer. Split biscuits in half and place on serving plates. Spoons the sausage mixture over biscuits and garnish with chopped parsley (fresh or dried).
This dish became popular after American Revolutionary War in the late 1700's , when food was in short supply. It was usually made up of leftover pan drippings from the night before, sausage bits and day old soft country biscuits. Today I'm using my 7-Up biscuits, that have been around for a few days. They are still soft and delicious so I thought I'd make Sunday brunch that includes this southern classic dish.
In the south they even have restaurant chains specializing in biscuits and gravy such as Biscuitville (North Carolina) and Tudor's Biscuit World (West Virginia). Of course national chains such as Cracker Barrel and Bob Evan's also find this dish popular.
In my recipe I like to include mushrooms, but that is not traditional and certainly optional. I think they add flavor and reduce the quantity of sausage required, but you can decide for yourself what your family likes best. Instead of homemade biscuits, you can also use the canned Pillsbury or other brand of round dinner biscuits. Whatever you use, you do not need to use them fresh. Day old is just fine.
4-6 day biscuits, day old preferred
8-16 ounces bulk pork sausage
1 small onion, chopped
4 ounces canned mushrooms, stems and pieces
1/4 cup all-purpose flour
3 cups whole milk, cream or half & half
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
Instructions
In a large non-stick skillet or well seasoned cast iron skillet set over medium-high heat, crumble the sausage and cook until browned, stirring frequently. Add the chopped onion and stir while cooking another 2-3 minutes. Stir in the optional mushrooms.
Sprinkle the flour over the mixture and stir in with a wire whisk and cook for another minute while stirring. Gradually stir in milk/cream. Cook until mixture thickens, stirring constantly.
Warm the biscuits in a 200F degree oven if you prefer. Split biscuits in half and place on serving plates. Spoons the sausage mixture over biscuits and garnish with chopped parsley (fresh or dried).
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