Breakfast Biscuits and Gravy

Health score
25%
Breakfast Biscuits and Gravy
45 min.
4
1163kcal
38.76%sweetness
95.53%saltiness
41.4%sourness
20.2%bitterness
71.49%savoriness
100%fattiness
0%spiciness

Ingredients

  • teaspoons double-acting baking powder 
  • 0.5 cup butter 
  • tablespoons flour all-purpose
  • teaspoons sage fresh
  • 0.3 teaspoon ground allspice 
  • 0.5 teaspoon paprika 
  • 1.5 pounds pork sausage 
  • 1.5 teaspoons salt 
  • servings pepper black freshly ground
  • 1.8 cups flour all-purpose
  • servings butter unsalted or as needed
  • cups milk whole
  • cup yogurt plain

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • blender

Directions

  1. Preheat the oven to 425F. Cover a baking sheet with a piece of parchment paper.
  2. 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 rangers 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.
  3. Roll it out so it is about 1 1/4 inches thick, and cut it into 2 i
  4. 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.
  5. 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.
  6. Transfer the sausage patties to a warmed platter and keep warm.
  7. Add enough of the butter to the skillet so the bottom is covered with 1/8 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.<
  8. To serve, split two biscuits in half.
  9. 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.4 servings (with extra biscuits).

Nutrition Facts

Calories1163kcal
Protein14.64%
Fat64.21%
Carbs21.15%

Properties

Glycemic Index
109.75
Glycemic Load
38.71
Inflammation Score
-8
Nutrition Score
35.427826086957%

Taste

Sweetness:
38.76%
Saltiness:
95.53%
Sourness:
41.4%
Bitterness:
20.2%
Savoriness:
71.49%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:1163.49kcal
58.17%
Fat:82.68g
127.2%
Saturated Fat:38.07g
237.93%
Carbohydrates:61.31g
20.44%
Net Carbohydrates:59.46g
21.62%
Sugar:14.8g
16.44%
Cholesterol:231.47mg
77.16%
Sodium:2471.31mg
107.45%
Protein:42.41g
84.81%
Copper:3.24mg
162.19%
Vitamin B1:1.1mg
73.42%
Phosphorus:652.68mg
65.27%
Vitamin B3:11.91mg
59.53%
Vitamin B2:0.95mg
55.59%
Calcium:533.06mg
53.31%
Vitamin B12:3.05µg
50.78%
Selenium:26.79µg
38.28%
Zinc:5.54mg
36.93%
Vitamin B6:0.72mg
36.12%
Vitamin D:5.03µg
33.54%
Vitamin A:1541.89IU
30.84%
Folate:117.55µg
29.39%
Iron:5.14mg
28.53%
Manganese:0.55mg
27.73%
Potassium:968.5mg
27.67%
Vitamin B5:2.6mg
25.98%
Magnesium:77.43mg
19.36%
Vitamin E:1.37mg
9.11%
Fiber:1.84g
7.37%
Vitamin K:4.42µg
4.21%
Vitamin C:1.55mg
1.88%
45 min.
12
86kcal