Sausage Gravy & Buttermilk Biscuit Breakfast Pie

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, here’s a great breakfast to serve to your morning guests. Most can be made up the night before, and assembled in the morning. As a matter of fact, you can even use store-bought biscuits, and save making the biscuits from scratch.

So, you ready… lets get into the kitchen.

Rating:
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Comments:
Serves:
3
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

THE SAUSAGE GRAVY

1/2 lb
breakfast sausage (homemade if you have it)
3 Tbsp
flour, all purpose variety
1.5-2 c
cups whole milk
salt, kosher variety, to taste
black pepper, freshly ground, to taste
slice
provolone cheese, sliced

THE BISCUITS

2 tsp
active dry yeast
1/4 c
warm water, about 105f (40c)
4 c
flour, all-purpose variety
1 tsp
white sugar, granulated variety
1 Tbsp
baking powder
1 tsp
baking soda
1 tsp
salt, kosher variety
1/2 c
lard, cut into pieces
1/2 c
sweet butter, unsalted, cold and cut into pieces
1 c
fresh buttermilk

Step-By-Step

1PREP/PREPARE
2THE SAUSAGE GRAVY
3Gather your ingredients.
4Add the sausage to a skillet over medium heat.
5Cook, breaking the sausage apart with a wooden spoon until no longer pink, about 5 to 8 minutes.
6Reduce the heat to medium low, and then add the flour.
7Stir, using the wooden spoon, until the flour is completely incorporated into the sausage, about 2 minutes.
8Pour 1.5 cups of the milk into the pan.
9Stir until the mixture begins to thicken.
10Chef’s Note: If the mixture is too thick use the remaining milk, a bit at a time, until the desired consistency is achieved.
11Season with a generous amount of pepper, and a bit of salt, to taste.
12Keep warm, and reserve.
13THE BISCUITS
14Gather your ingredients.
15Add the sugar to the warm water and mix.
16Add the yeast and allow it to proof for 5 minutes.
17Chef’s Note: After 5 minutes the top of the water should be nice and foamy. If it isn’t then your yeast is dead. Give it a proper burial, and buy more yeast.
18Add the flour, baking powder, baking soda, and salt to a food processor fitted with an S-blade.
19Give the mixture a few one-second pulses until fully incorporated.
20Add the cold butter and the lard to the flour mixture, and give it a few one-second pulses, until you have small pea-size bits of butter.
21Add the flour mixture to a large bowl.
22Combine the yeast/water mixture with the buttermilk.
23Add the liquid to the flour and gently mix until all the flour is moistened.
24Place the dough on a lightly floured board.
25Kneed until just incorporated, about 1 minute. Gently pat the dough out to about a 1/2-inch thickness, and cut out the biscuits to the size of the container.
26Place a rack in the middle position, and preheat the oven to 400f (205c).
27Add some of the sausage gravy to a small ovenproof serving dish.
28Add a slice of Provolone to the top of the sausage gravy.
29Cut a biscuit to size, and place on top.
30Chef’s Note: Repeat for additional servings.
31Place in the preheated oven and bake for 20 minutes, or until the biscuit is golden brown.
32PLATE/PRESENT
33Serve by itself, or with a couple of eggs, over easy. Enjoy.
34Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom