Description:

Biscuits with the sausage cooked right in them. Cream gravy for topping.

Source:

The Northern Exposure Cookbook

Serves/Makes:12 biscuits

Ingredients

• Biscuits:
• 2 cups (475 ml) bulk breakfast sausage
• 2 cups (475 ml) all-purpose flour
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) salt
• 2 large eggs, beaten
• 3/4 cup (175 ml) whipping cream
• Gravy:
• 1/4 cup (60 ml) all-purpose flour
• 2 cups (475 ml) milk
• 1/4 tsp (1 ml) salt
• Freshly ground black pepper to taste

Preparation

• Preheat oven to 400 degrees (200 C.).
• Grease cookie sheet.
• Biscuits:
• In a heavy frying pan, cook sausage until slightly browned, breaking it up with a fork.
• Remove sausage from pan and let drain on paper towels.
• Remove frying pan from heat and allow drippings to cool.
• Combine 2 cups (475 ml) flour,baking powder, and 1/2 tsp (2 ml) salt in mixing bowl.
• Crumble in cooked, drained sausage and mix until sausage is well coated.
• In a separate bowl, combine eggs and cream. Add all at once to flour mixture, stirring just enough to moisten dry ingredients. Do not overmix.
• Drop batter by heaping tbspfuls onto cookie sheet. Bake about 15 minutes.
• Gravy:
• Over low heat, add 1/4 cup (60 ml) flour to pan drippings. Stir with fork until smooth.
• Continue to cook and stir until mixture browns. While stirring gradually add milk.
• Add salt and pepper. Continue to cook, stirring constantly until gravy is smooth, thick, and bubbly.
• Place 2 hot biscuits on a plate and top with hot gravy.

Comments

This is a really good biscuit and gravy recipe. It's the only one that I 've seen with the sausage in the biscuit.