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Recipe Name: Breakfast Biscuits And Gravy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

1 3/4 Cup(s) Unbleached all-purpose flour
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
4 Tablespoon(s) 1/2 stick unsalted butter
1/3 Cup(s) Plain yogurt
1/2 Cup(s) +2 Tbsp milk
1 1/2 Pound(s) Pork sausage
1 1/2 Tablespoon(s) Minced fresh sage leaves, or
1 t. dried
Freshly ground black pepper
1/2 Teaspoon(s) Paprika
1/4 Teaspoon(s) ground allspice
!!!-FOR THE GRAVY-!!!-
3 Teaspoon(s) 3 tsp
Unsalted butter, or as
3 Tablespoon(s) All-Purpose Flour
2 1/4 Cup(s) Milk
Salt and freshly ground
Black pepper
2 Teaspoon(s) Fresh sage leaves
-- !!!-FOR THE SAUSAGES-!!!- Preheat the oven to 425F. Cover a baking
sheet with a piece ofparchment paper. Make the biscuits: sift the
flour, baking powder, and salt togetherinto a large bowl. Using two
knives or a pastry blender, cut in thebutter until the texture rangers
from cornmeal to the size of smallpeas. (These two steps can be done
quickly in a food processor.) Using afork, gradually mix in the yogurt,
then the milk, until the dough isquite soft and somewhat sticky. Work
quickly without overworking thedough. Turn it out onto a lightly
floured surface and knead it briefly,just long enough to get it to hold
together. Roll it out so it is about1 1/4 inches thick, and cut it into
2 inch rounds. (You will have 10biscuits.) Arrange the rounds on the
prepared baking sheet, and bake inthe center of the oven until they are
deep golden, puffed and cookedthrough, 18 to 20 minutes. While the
biscuits are baking, prepare the sausages: place all thesausage
ingredients in a large bowl and mix thoroughly, using yourfingers. To
test the seasoning, fry a tiny patty and taste; adjust ifnecessary.
Place the patties in a large heavy or nonstick skillet overmedium-high
heat, and cook until they are crisp and brown on the outsideand cooked
through inside, about 8 minutes per side. Transfer thesausage patties
to a warmed platter and keep warm. Make the gravy: Add enough of the
butter to the skillet so thebottom is covered with 1/8 inch of fat.
Stir, scraping up the brownedbits from the bottom of the skillet.
Reduce the heat to medium and addthe flour slowly, stirring until it
has absorbed the butter. Cook,stirring constantly, until it turns
golden brown, at least 2 minutes.Then slowly pour in the milk, stirring
constantly, and cook until thegravy thickens to the consistency of very
heavy cream. Season to tastewith salt and a generous amount of black
pepper. To serve, split two biscuits in half. Place the bottom halves
on awarm plate, top them with sausage patties, and pour a generous
amount ofgravy over the sausage. Mince the fresh sage and sprinkle some
over thesausage and gravy. Set the biscuit tops at an angle, partially
coveringthe sausages and serve immediately.4 servings (with extra
biscuits).From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1235
Calories From Fat: 833
Total Fat: 93.3g
Cholesterol: 233mg
Sodium: 2413.7mg
Potassium: 765.5mg
Carbohydrates: 61.3g
Fiber: 2g
Sugar: 11.4g
Protein: 36.9g

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