Sausage Gravy & Buttermilk Biscuit Breakfast Pie

Name: Sausage Gravy & Buttermilk Biscuit Breakfast Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Cuisine: American
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

By Andy Anderson !
@ThePretentiousChef

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:

☆☆☆☆☆ 0 votes0

Comments:

17 Comments

Serves:

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

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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

How to Make Sausage Gravy & Buttermilk Biscuit Breakfast Pie

Step-by-Step

PREP/PREPARE
THE SAUSAGE GRAVY
Gather your ingredients.
Add the sausage to a skillet over medium heat.
Cook, breaking the sausage apart with a wooden spoon until no longer pink, about 5 to 8 minutes.
Reduce the heat to medium low, and then add the flour.
Stir, using the wooden spoon, until the flour is completely incorporated into the sausage, about 2 minutes.
Pour 1.5 cups of the milk into the pan.
Stir until the mixture begins to thicken.
Chef’s Note: If the mixture is too thick use the remaining milk, a bit at a time, until the desired consistency is achieved.
Season with a generous amount of pepper, and a bit of salt, to taste.
Keep warm, and reserve.
THE BISCUITS
Gather your ingredients.
Add the sugar to the warm water and mix.
Add the yeast and allow it to proof for 5 minutes.
Chef’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.
Add the flour, baking powder, baking soda, and salt to a food processor fitted with an S-blade.
Give the mixture a few one-second pulses until fully incorporated.
Add 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.
Add the flour mixture to a large bowl.
Combine the yeast/water mixture with the buttermilk.
Add the liquid to the flour and gently mix until all the flour is moistened.
Place the dough on a lightly floured board.
Kneed 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.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Add some of the sausage gravy to a small ovenproof serving dish.
Add a slice of Provolone to the top of the sausage gravy.
Cut a biscuit to size, and place on top.
Chef’s Note: Repeat for additional servings.
Place in the preheated oven and bake for 20 minutes, or until the biscuit is golden brown.
PLATE/PRESENT
Serve by itself, or with a couple of eggs, over easy. Enjoy.
Keep the faith, and keep cooking.