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Awesome Breakfast Biscuits and Sausage Gravy


Soft and scrumptious biscuits that can be served for breakfast, lunch or dinner!















1 ¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
unsalted, chilled (1/2 stick)
cup yogurt, plain
½ cup milk
+ 2 tb
1 ½ pound sausage
1 ½ tablespoon sage
leaves, fresh, minced OR 1 ts dried
¼ teaspoon salt
black pepper
freshly ground, to taste
½ teaspoon paprika
¼ teaspoon allspice
3 teaspoons butter
3 tablespoons all-purpose flour
2 ¼ cups milk
to taste
black pepper
freshly ground, to taste
2 teaspoons sage
leaves, fresh


Preheat the oven to 425℉ (220℃). Cover a baking sheet with a piece of parchment paper.

Make the biscuits:

Sift the flour, baking powder, and salt together into a large bowl. Using two knives or a pastry blender, cut in the butter until the texture ranges from cornmeal to the size of small peas. (These two steps can be done quickly in a food processor.) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky. Work quickly without overworking the dough.

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 about 1¼ inches thick, and cut it into 2-inch rounds. (You will have 10 biscuits.) Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes.

While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers. To test the seasoning, fry a tiny patty and taste; adjust if necessary.

Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side. Transfer the sausage patties to a warmed platter and keep warm.

Make the gravy:

Add enough of the butter to the skillet so the bottom is covered with ⅛ inch of fat. Stir, scraping up the browned bits from the bottom of the skillet. Reduce the heat to medium and add the 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 the gravy thickens to the consistency of very heavy cream. Season to taste with salt and a generous amount of black pepper.

To serve, split two biscuits in half. Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage. Mince the fresh sage and sprinkle some over the sausage and gravy. Set the biscuit tops at an angle, partially covering the sausages and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 51059% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1097mg 46%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 46g
Vitamin A 10% Vitamin C 2%
Calcium 15% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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