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.


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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

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1PREP/PREPARE

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2THE SAUSAGE GRAVY

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3Gather your ingredients.

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4Add the sausage to a skillet over medium heat.

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5Cook, breaking the sausage apart with a wooden spoon until no longer pink, about 5 to 8 minutes.

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6Reduce the heat to medium low, and then add the flour.

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7Stir, using the wooden spoon, until the flour is completely incorporated into the sausage, about 2 minutes.

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8Pour 1.5 cups of the milk into the pan.

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9Stir until the mixture begins to thicken.

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10Chef’s Note: If the mixture is too thick use the remaining milk, a bit at a time, until the desired consistency is achieved.

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11Season with a generous amount of pepper, and a bit of salt, to taste.

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12Keep warm, and reserve.

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13THE BISCUITS

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14Gather your ingredients.

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15Add the sugar to the warm water and mix.

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16Add the yeast and allow it to proof for 5 minutes.

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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.

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18Add the flour, baking powder, baking soda, and salt to a food processor fitted with an S-blade.

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19Give the mixture a few one-second pulses until fully incorporated.

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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.

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21Add the flour mixture to a large bowl.

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22Combine the yeast/water mixture with the buttermilk.

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23Add the liquid to the flour and gently mix until all the flour is moistened.

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24Place the dough on a lightly floured board.

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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.

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26Place a rack in the middle position, and preheat the oven to 400f (205c).

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27Add some of the sausage gravy to a small ovenproof serving dish.

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28Add a slice of Provolone to the top of the sausage gravy.

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29Cut a biscuit to size, and place on top.

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30Chef’s Note: Repeat for additional servings.

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31Place in the preheated oven and bake for 20 minutes, or until the biscuit is golden brown.

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32PLATE/PRESENT

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33Serve by itself, or with a couple of eggs, over easy. Enjoy.

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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