When your spouse is a late sleeper and you are an early riser, it opens up all kinds of breakfast opportunities, like sausage gravy over buttermilk biscuits. Not having to consider whether he wants over-easy, sunny-side-up, or waffles is liberating. Some of my favorite breakfast finds happen while Michael is asleep. My over-the-top blueberry pancake is a perfect example. Never would I have created it for the two of us, and it is now my little secret.
My other secret is that I like biscuits and gravy. I have always hated biscuits and gravy. Now, when I find myself up early and hungry, I make biscuits and gravy! This happened because I wanted to see if I could make a version of biscuits and gravy using eggplant instead of sausage. I never planned to taste it, but while shooting photographs in my basement, I tried it. OMG, I ate the whole thing on my way back upstairs. Now I make biscuits and gravy at home and occasionally order it in a restaurant.
This rainy morning just begged for lazy biscuits and gravy using buttermilk biscuits from the refrigerator. The only scary thing about this version, is opening that little round stick of dynamite that houses the store-bought biscuits. For some reason I always think I am going to need reconstructive surgery unless I wrap it in two dish towels and bang it on the counter with my head spun around backwards. I’ve never suffered any biscuit-tube-related injuries, but I still approach these things with an abundance of caution. But once that part is over, this sausage gravy is easy and quite tasty.
The gravy part is flexible, depending on your likes. I don’t like my sausage gravy thick, so I use less flour. If you like it thicker, add a little more. My Dad told me to add a little sage, so I do, but you can leave it out. I love a little finely chopped onion and crushed red pepper in my gravy. I love peppery gravy, but you can omit the heat. As far as I am concerned, the only mistake you can make is failing to put a pat of butter on the biscuit before spooning on the hot gravy. See it seeping out through the holes in the biscuit? Yeah, that’s where you take the first bite. 🙂
You don’t have to eat this alone. Normal folks are gonna’ love sausage gravy over biscuits too!
- 1 can Refrigerated Buttermilk Biscuits (I use the 5 biscuit mini can )
- 1/4 lb Breakfast Sausage
- 3 TBS Butter
- 1.5 TBS All-purpose Flour
- 1 pinch Dried Sage
- 1/4 -1/2 tsp Salt
- 2 TBS Onion, finely chopped
- 1/2 tsp Black Pepper (less if you prefer)
- 1 cup Whole Milk
- 1/2 cup Half-and-Half (or whole milk)
- 1/4 tsp Crushed Red Pepper Flakes
- Preheat oven to 350 degrees. Open the biscuit tube and place the biscuits on a baking sheet with the sides barely touching each other. Bake per instructions on the can. Remove from oven when golden brown.
- In a non-stick skillet cook the sausage until brown, crumbling it as it cooks. Add the butter and finely chopped onion and cook on medium low heat until the onion is translucent. Sprinkle the flour over the mixture in the skillet and cook for 1 minute to remove the flour taste. Add the sage, salt, and pepper, and crushed red pepper, stirring to combine. SLOWLY pour the milk into the skillet, whisking well as you pour. If you like creamier gravy add the half-and-half, if not, using whole milk is perfectly fine. Stir until the gravy begins to simmer but do not let it come to a complete boil. Continue whacking until the desired thickness is achieved, realizing it thickens more as it cools. If it gets too thick, just add more milk. When thick, remove from heat and immediately spoon the gravy over hot, buttered biscuits.