Eric and I typically spend Sunday morning making an involved breakfast. I’m not sure when it started, but it’s one of my favorite things we do together. Sure, we cook dinner together almost every night, but there’s something special about waking up late, staying in our pajamas and spending time in the kitchen first thing in the morning. When I was visiting my friend Annie over Labor Day weekend, her husband Ben told me about a comedian who has a skit about pancakes. I can’t remember the comedian’s name, but basically he talks about how you know you’ll be in your pajamas all day when you have pancakes for breakfast. That’s kind of how I feel about biscuits and gravy.
Sausage gravy, with its whopping three ingredient list, is simple, down home food. There’s nothing fancy about it, but that doesn’t make it any less delicious. The biscuits we made, which don’t require cutting in butter or rolling dough, are also super simple. In terms of our Sunday breakfasts, this one wasn’t involved at all. I have a biscuit recipe that I adore, but these cream biscuits are wonderful when I’m feeling lazy or am in a hurry. They’re light, fluffy and can be shaped by hand. Of course, they’re wonderful on their own, but it’s hard to beat a biscuit that’s been smothered in smooth, peppery sausage gravy.
- COOK TIME:
- YIELD: about 4 servings
For the biscuits:
2 cups all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
1½ cups heavy cream
For the gravy:
12 ounces bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper, to taste
To make the biscuits, place oven rack in the upper-middle position and preheat oven to 425º. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in 1¼ cups of cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter, leaving behind any flour left in the bottom of the bowl. Use the remaining ¼ cup of cream to moisten any flour left in the bowl and add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.
Using your hands, shape the dough into a ¾-inch thick circle. Using a 2½-inch floured cutter, cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits. If desired, the baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking.
Bake biscuits until golden brown, about 15 minutes, making sure to rotate halfway through baking.
Meanwhile, prepare the gravy. Heat a medium skillet, preferably cast iron, over medium-high heat. Add the sausage and break up with a wooden spoon. Cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
Sprinkle the flour into the skillet and whisk for about 1 minute. Continue whisking while slowly adding the milk. Bring to a boil, then reduce heat and simmer for about 2 minutes. Add a generous pinch of salt and pepper to taste. Stir in sausage and serve immediately over split biscuits.