OK. This is a little bit of a task, but well worth it. This is my husband’s all-time favorite breakfast, and since it was his birthday, we took it on. There are four steps: 1. Making biscuit dough (you can buy dough, but my husband insists it isn’t the same. I must agree!), 2. Cooking bacon and scrambling eggs, 3. Stuffing and cooking the biscuits, 4. Making the sausage gravy. Also, if you like hashbrowns, that is another step. We went all out for my husband. I must say it is very good, but not very healthy. If you are looking for a healthy, fat-free breakfast, STOP! Don’t go forward. But this will fill tummies and satisfy your meat-eaters. Good thing we only do this a couple times a year!
This also feeds a lot of people. We fed about 10-12 people with these. I usually cut them in half because they turn out large! Also, if you have extras, you can refrigerate the biscuits and eat them the next day. They reheat pretty well! Just keep the gravy separate.
Step 1: Biscuit dough (Taken directly from Better Homes and Gardens Cookbook, p. 123):
3 cups flour
4 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 1/4 cups buttermilk or I cup milk with 1 Tbsp. vinegar (If you do it this way, let it sit about five minutes to thicken)
Stir the dry ingredients together. Using a pastry blender, add butter/shortening, cutting until it is crumbly. Add milk all at once and stir together.
Step 2: Bacon and eggs (you can leave out the bacon or substitute sausage if you prefer. Put in your favorite egg mixture to stuff the biscuits).
7-8 eggs, scrambled
bacon (my husband did a pound, as we wanted some to eat and we were feeding a crew)
shredded cheddar cheese
Scramble eggs according to your preference. Add cooked crumbled bacon and/or sausage to your eggs. Season to taste.
Step 3: Stuffing and baking biscuits
Pat out small circles of biscuit dough, about 1/4 inch thick. Put scrambled egg mixture and top with shredded cheese. Top each biscuit with another biscuit top and press together.
Step 4: Make sausage gravy.
OK. So we don’t have an exact recipe for our sausage gravy. It is all about eyeing it. To the best of my ability I will give you my recipe, but you may have to adjust to your taste.
1/2 to 3/4 lb. sausage
3 heaping Tbsp. flour mixed with 4-5 Tbsp. cold water (stir together until creamy, add more water if necessary. This should be pourable.)
2-2 1/2 cups milk
seasoned salt/pepper to taste
Brown sausage and crumble. You may want to remove some of the excess fat, but leave a little in the pan to season the gravy. Add cold milk to cooked sausage and let warm over medium heat. Season with seasoned salt and pepper. Add flour/water mixture a little at a time until the mixture starts to thicken and make a gravy. You may not need to use all the flour/water mixture.
Serve! It may seem like a lot of work, but makes it worthwhile for a special occasion. I hope you enjoyed it honey!
Stay tuned for my Sunday message tomorrow. Enjoy this beautiful day!