Breakfast Biscuits and Gravy Recipe

Origin: America      Period: Traditional

Ingredients

This has to be one of my favourite methods for preparing eggs for breakfast. But the secret is to cook your eggs properly so they come out creamy and not rubbery

245g plain flour
2 tsp baking powder
1 tsp salt
4 tbsp unsalted butter, chilled
80ml natural (plain) yoghurt
120ml milk
2 tbsp milk

For the Sausages:
675g pork sausage meat
1 1/2 tbsp fresh sage leaves, finely chopped
1/4 tsp salt
freshly-ground black pepper
1/2 tsp paprika
1/2 tsp ground allspice
For the gravy:
3 tsp unsalted butter
3 tbsp plain flour
600ml milk
salt and freshly-ground black pepper
a few drops of Tabasco (optional)

Breakfast Biscuits and Gravy Preparation:

Method:

Begin with the biscuits. Sift together the flour, baking powder and salt into a large bowl. Then, using tow pastry knives or your fingertips cut or rub the butter into the mixture until the mixture resembles coarse meal. Add the yoghurt and mix in with a fork then add enough milk to that the mixture comes together as a soft dough (it should be slightly sticky). Turn onto a lightly-floured surface and knead briefly then roll out to about 18mm thick before cutting into 5cm rounds. Transfer to a baking tray covered with parchment paper and place in an oven pre-heated to 200°C. Bake for about 20 minutes, or until crisp and lightly golden.

Whilst the biscuits are baking prepare the sausage meat. Combine all the ingredients in a bowl and mix thoroughly using your fingers. Adjust the seasoning to taste then shape into patties. Fry the sausage meat patties in a large frying pan over medium-high heat until they have coked through and are crisp and brown on the outside (about 8 minutes per side). Transfer to a warmed plate to keep warm. (You should have 8 patties.)

Add the butter to the pan and mix with the sausage fat. Reduce the heat to medium, scatter the flour over the top and stir to form a smooth paste. Fry, stirring continuously, until the flour mixture has browned (at least 2 minutes) then slowly add the milk, stirring constantly, so that the mixture is smooth. Bring to a gently simmer and continue cooking until the mixture reaches the consistency of double cream. Season to taste with salt, black pepper and Tabasco (if desired).

To serve, split two biscuits in half. Place two halves on the base of a warmed plate and arrange the sausage patties on top. Pour a generous ladleful of the gravy over the patties then lay the two remaining biscuit halves on top. Serve immediately.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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