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Maple Sausage Gravy and Buttermilk Biscuits

10.21.19

Breakfast truly is my favorite meal. Nothing sets the tone for a great day like a warm, lovingly made breakfast (even better when served in bed!). My favorite part about staying in hotels as a kid (besides the pool) was the continental breakfast. Unlimited juice, bacon, fruit, yogurt and if I was lucky, biscuits and gravy. When I was quite a bit older, I had a biscuit and gravy dish that was sweet instead of peppery. Since then I have sought to recreate that meal and perfect it. And here it is!

Using maple sausage initially adds that sweetness, and I like to almost overcook my sausage, so it starts to get those sweet crunchy bits of caramelization before I add the flour and milk. The hint of sage and Maple syrup at the end really drive home the taste and elevate the flavor of the gravy to compliment the sausage. Then drown those flaky buttermilk biscuits in a pool of gravy for the perfect treat! I usually crave it most in the fall and winter when everything reminds me of maple and warmth. So, add it to your fall bucket list to make this breakfast for you, your friends or your family sometime and enjoy those crisp fall mornings together.

Prep time: 30 minutes

Cook time: 15-20 minutes

Total time: 45-50 minutes

 

Ingredients:

Biscuits:

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon baking soda

3 1/2 Tablespoons unsalted butter, sliced and chilled in freezer

1/3 cup cold Charlie’s Old Time Buttermilk Find It

1 tablespoon buttermilk for brushing

 

Maple Sausage Gravy:

1 Tablespoon butter

1/2 lbs maple pork sausage

1/4 cup flour

1 1/2 cup Turner’s Whole Milk Find It

1/2 Tbsp syrup

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon ground sage

 

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. Make biscuit dough. Combine flour, baking powder, salt and baking soda in large bowl.
  3. Cut butter into flour mixture with pastry blender or fork for five minutes until mixture resembles course crumbs.
  4. Make a well in flour mixture, pour buttermilk into well, stir until just combined.
  5. Turn dough onto a floured work surface. Pat together into a rectangle. Fold into thirds, turn dough a half turn and pat into a rectangle again. Do this a total of three times.
  6. Roll dough into 1/2 inch thickness. Cut out biscuits using 3″ biscuit cutter or drinking glass.
  7. Place biscuits on baking sheet, press and indent in the top of each biscuit and brush with buttermilk.
  8. Bake until browned, about 15 minutes.
  9. While biscuits bake, make maple sausage gravy. Melt butter in a large pan or Dutch oven over medium high heat, then add sausage and brown.
  10. Once all sausage is cooked, turn down the heat to medium low and add flour. Stir to coat.
  11. Slowly add milk while continuously stirring. Once all the milk is added, stir until smooth. Add syrup, salt, pepper, and sage.
  12. Simmer until thickened, about 5-10 minutes. Serve over buttermilk biscuits.

Enjoy!