Biscuits and Gravy
12:42 PMI have to start off by saying that I'm a firm believer that biscuits and gravy for breakfast is the ultimate hang over cure. Here in Carbondale, there are several restaurants that serve biscuits and gravy, none of which have disappointed me. (If you're ever in town, you've gotta try Harbaugh's, Long Branch's, and Mary Lou's biscuits and gravy!) I honestly hadn't tried biscuits and gravy until moving down to Carbondale... now it's one of my favorite cravings.
Sometimes, when feeling hung over, you're not really in the mood to cook in the morning. Maybe all you can muster is to put the coffee pot on. Lucky for you, this recipe is easily made ahead of time, stored, and reheated in the morning. :)
Okay, so this isn't exactly biscuits and gravy - maybe a biscuits and gravy... muffin? No matter what you want to call this, it's a great, very easy make ahead breakfast. In our pictures we used chorizo because Josh and I both really love our food spicy, however, feel free to use breakfast sausage, spicy sausage, or mild, whatever sounds good to you - go meatless!
This recipe makes 12 biscuits!
What You'll Need:
Biscuits:
-2 Cups All Purpose Flour
-1 tsp Baking Soda
-3/4 tsp Salt
-3 Tbsp Butter
-1 Cup Buttermilk
(If you don't have buttermilk,
just stir in a Tbsp of lemon juice to a cup of milk)
-9 oz Sausage/Chorizo/Ground Beef
-2.75 oz Packet Peppered Gravy Mix
-1/2 tsp Oregano
-1/4 tsp Red Pepper Flakes
-1/4 tsp Coriander
-A Pinch of Salt and Pepper
1. Pre-heat the oven to 350º F. Mix together the dry ingredients for the biscuits. Cut in the butter, make sure that it starts to look like a coarse grain before you add in the buttermilk. Then add the buttermilk, and mix until a dough forms. Do not over mix!
2. Brown the meat, drain and set aside. Make the gravy packet according to instructions. Add in the spices, and mix in the meat.
3. Spray a muffin tin with non-stick spray. Fill each cup with 1 heaping Tbsp of batter, 2 tsp of gravy, another Tbsp of batter, and topping it with another tsp of gravy. The muffin tin should be filled about halfway.
4. Bake in the oven for about 15-20 minutes, rotating once to ensure even baking. :)
Start off with preparing the batter for the biscuits. Mix together all the dry ingredients into a medium/large bowl. Add the butter, sliced, and cut it in with a pastry blender. If you don't have one, two forks or two knives will do!
Then add in the buttermilk, and stir together until a rough dough forms. You do not want to over mix the dough!
Distribute the batter: 1 heaping tablespoon of batter,make sure to press down the batter till it fills in the bottom of the tin. Add 1 tsp of gravy for the second layer, repeat with a heaping tablespoon of batter, and another tsp of gravy.
Your biscuits are now ready to bake!
Enjoy your new favorite breakfast right away, or put it in the fridge for the next couple days, or freeze it for weeks of upcoming use! Just bake to reheat when you're read to eat! :)
If you've got leftover gravy, feel free to top your biscuits with that to make it extra gooey and decadent. Hope you enjoy!
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