Biscuits & Thanksgiving Gravy
It’s one of the best breakfast dishes around. Hands down, no debate. Don’t let anyone tell you otherwise. It’s hearty, filling, comforting, and delicious. And it’s as simple as biscuits and gravy.
In all honesty, there’s no need to really ever put a twist on this dish. It’s one of those classics that’s totally fine without interferences. But today, I tried a new biscuit recipe and made a seasonal gravy to go with it. Check out Bon Appétit for the Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt recipe. Pro tip: these can be mixed, rolled, cut, and in the oven before your lunch hour Zoom call ends. Just don’t forget to turn your camera off.
Don’t have buttermilk? My other quick BA go-to is Sour Cream and Onion Biscuits.
Biscuits and honey or biscuits and gravy? Tell me your favorite on Instagram, @andrewjvagner.
Try a dusting of this on buttered popcorn for an evening snack.
Just here for the gravy?
For little backstory on that secret ingredient, I’ve been trying to find a good use for Trader Joe’s Everything but the Leftovers Seasoning Blend. Besides sprinkling it on popcorn, I couldn’t really think of a recipe to include it in…until now, that is.
Here’s how to make it:
Makes about 1 cup of gravy.
1 Tbsp. butter
4 oz. breakfast sausage
1 Tbsp. flour
½ cup milk
½ cup turkey or chicken broth
½ Tbsp. Everything but the Leftovers Seasoning Blend
1 tsp. dried thyme
½ tsp. dried parsley
Red pepper flakes, salt, and black pepper to taste
Heat the butter in a saucepan over medium heat and cook the sausage until browned, breaking up into small pieces. Add flour and cook one minute more.
Slowly pour in milk and broth, whisking constantly to avoid clumps, and heat until gentle bubbles begin to form. Lower the heat and simmer for five minutes. As the gravy continues to heat, it will thicken. Add all seasonings and stir.
If the gravy is too thick, add some milk, just a splash at a time. If it’s too thin, add a few pinches of cornstarch to thicken.
Smother warmed biscuits with the gravy and serve with a fried or poached egg on the side. Top with sliced green onions.