Sausage Gravy & Buttermilk Biscuit Breakfast Pie
By
Andy Anderson !
@ThePretentiousChef
15
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.
So, you ready… lets get into the kitchen.
Ingredients
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PLAN/PURCHASE
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THE SAUSAGE GRAVY
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1/2 lbbreakfast sausage (homemade if you have it)
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3 Tbspflour, all purpose variety
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1.5-2 ccups whole milk
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
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sliceprovolone cheese, sliced
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THE BISCUITS
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2 tspactive dry yeast
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1/4 cwarm water, about 105f (40c)
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4 cflour, all-purpose variety
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1 tspwhite sugar, granulated variety
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1 Tbspbaking powder
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1 tspbaking soda
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1 tspsalt, kosher variety
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1/2 clard, cut into pieces
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1/2 csweet butter, unsalted, cold and cut into pieces
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1 cfresh buttermilk
How to Make Sausage Gravy & Buttermilk Biscuit Breakfast Pie
- 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.
About Sausage Gravy & Buttermilk Biscuit Breakfast Pie
Course/Dish: Breakfast Casseroles
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy Heirloom
