Everything is different but yet the same. My house is strangely quiet because everyone has gone back to school, but it’s a different kind of quiet. Usually, I have a house full of kids rushing to get ready and massive amounts of school supplies waiting at the front door. But not this year, Brennan has graduated from college and is now working at his “adult” job, and Sophia and Amorette are away at school. This year, there is only Michael – one backpack, one lunch to make, one little bag of school supplies. I’m not sure how I feel about this. On the one hand this is great – only one kid to worry about! On the other hand, this isn’t so great – only one kid to worry about. I came home from dropping him off at school and made a big batch of buttermilk biscuits and sausage gravy to make myself feel better. Judging by my hunger for comfort food, I think I might be sad … only one kid to worry about.
Everything is different but yet the same. I can’t explain it, it’s a strange feeling. Logically I know this is how it is supposed to be. The facts are, kids grow up and leave your house. I can’t seem to convince my heart, my heart doesn’t care about the facts. Unwilling to listen, my heart asked for a double serving of buttermilk biscuits with sausage gravy. My weeping heart uncomforted with just the biscuits and gravy then pleaded with me to top the biscuits with a runny egg. How could I say no? The heart wants what the heart wants.
Everything is different but yet the same. These biscuits and sausage gravy are a little lighter and healthier than your typical diner version, that are made with shortening and heavy cream. Since I don’t ever use shortening, these are made with real butter and since I still have to zip my dress, I used chicken sausage and 1% milk. Don’t worry, even though they are different, the flavor is the same, maybe even better!
So things are going to be different around here, but who am I to say – it might even be better! After all, I only have one kid to worry about!
|Buttermilk biscuits and sausage gravy|| || |
- 2 cups all-purpose flour + extra for dusting board
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 6 Tablespoons of ice-cold, unsalted butter, cut into small cube like pieces
- ¾ cup of cold buttermilk
- 6 links of chicken or pork breakfast sausage (about 6 ounces) removed from the casings
- 2 Tablespoons of yellow onion, small dice
- ¼ cup all-purpose or whole wheat white flour
- 2 cups of 1% or whole milk, warmed
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon ground sage
- 6 poached or fried eggs
- 1 cup of arugula
- Preheat your oven to 425 degrees and adjust the rack to the upper third.
- In a medium bowl combine the flour, baking, powder, salt and ice-cold butter. Using the tips of your fingers, cut the butter in by smashing the butter between your fingers into the flour. Do this until all the butter has been combined into the flour and the butter is in pea size pieces.
- Pour in the buttermilk and stir until just combined.
- Place the dough out onto a floured surface and then gently press down to form a 6x8" rectangle. Use a 2-3 inch round biscuit cutter (or the rim of a small glass) and place biscuits onto a lined baking sheet. Gather up scraps and gently press together to cut the remaining biscuits. Discard any dough left after this point.
- Brush the tops of the biscuits with a little bit of buttermilk (this helps them to turn golden)
- Place into the oven and bake for 15-20 minutes or until the tops and bottoms are golden brown.
- In a medium nonstick skillet or saute pan, brown the sausage over medium heat. Break the sausage up into crumbles while it is cooking. Once the sausage is browned, add in the onion and cook for an additional minute.
- Sprinkle the flour over the top of the onions and sausage and stir to combine. Cook for about 30 seconds ad then slowly add in warmed milk. Whisk to combine until all the milk has been incorporated.
- Season with salt & pepper, and sage, the reduce heat to low and simmer for 5 minutes.
- Slice the very top of the biscuits off to create a flat surface and place onto your plate or serving dish lined with arugula. Spoon warm gravy over the biscuits and top with cooked eggs. Sprinkle with salt and pepper and serve warm.