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Breakfast Biscuits and Gravy

 
One serving costs about $2.62 One serving costs about $2.62

$2.62 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 morning meal,brunch,breakfast Southern
spoonacular Score:67%

Spoonacular Score: 67%

 

The recipe Breakfast Biscuits and Gravy could satisfy your Southern craving in roughly 45 minutes. This morn meal has 1164 calories, 43g of protein, and 83g of fat per serving. For $2.52 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 3 would say it hit the spot. A mixture of butter, ground allspice, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Southern Biscuits and Sawmill Gravy (Sausage Gravy), Sausage Gravy for Biscuits and Gravy, and Red Eye Biscuits and Gravy for similar recipes.

Riesling, Zinfandel, and Sparkling Wine are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Zind-Humbrecht Rangen de Thann Clos St. Urbain Grand Cru Riesling. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 65 dollars per bottle.

Zind-Humbrecht Rangen de Thann Clos St. Urbain Grand Cru Riesling

The nose is unmistakable Rangen, showing intense flinty, aromatic herbal aromas. The palate is rich and powerful with good balance.Savor as an aperitif or with simple dishes that showcase the wine. The Riesling vines are spread all over the 13.6 acres of the Clos-Saint-Urbain in the Rangen Grand Cru vineyard. Being located at the opening of a cold and higher altitude valley, the Rangen enjoys a late ripening climate, but eventually catches up in October, when the steep slope (90%) and dark warm volcanic rocks allow the grapes to reach a high ripeness level. Zind-Humbrecht's dedication to terroir expression guides all winemaking practices, which include extended pressing cycles, abbreviated clarification cycles (to retain natural yeasts and proteins in the must), natural malolactic fermentation and extended aging on the lees. The wine is aged 18 months in 40-year-old French barrels.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
0.5 cups
0.5 cups butter
butter
3 Tbsps
3 Tbsps flour
flour
2 tsps
2 tsps fresh sage leaves
fresh sage leaves
0.25 tsps
0.25 tsps ground allspice
ground allspice
0.5 tsps
0.5 tsps paprika
paprika
1.5 lb
1.5 lb pork sausage
pork sausage
1.5 tsps
1.5 tsps salt
salt
some
some black salt and pepper
black salt and pepper
1.75 cups
1.75 cups unbleached flour
unbleached flour
some
some unsalted butter
unsalted butter
4 cups
4 cups whole milk
whole milk
1 cup
1 cup plain yogurt
plain yogurt
2 tsps baking powder
2 tsps
baking powder
0.5 cups butter
0.5 cups
butter
3 Tbsps flour
3 Tbsps
flour
2 tsps fresh sage leaves
2 tsps
fresh sage leaves
0.25 tsps ground allspice
0.25 tsps
ground allspice
0.5 tsps paprika
0.5 tsps
paprika
1.5 lb pork sausage
1.5 lb
pork sausage
1.5 tsps salt
1.5 tsps
salt
some black salt and pepper
some
black salt and pepper
1.75 cups unbleached flour
1.75 cups
unbleached flour
some unsalted butter
some
unsalted butter
4 cups whole milk
4 cups
whole milk
1 cup plain yogurt
1 cup
plain yogurt

Equipment

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


Instructions

  1. 1. Preheat the oven to 425F. Cover a baking sheet with a piece of parchment paper.
  2. 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. Roll it out so it is about 1 1/4 inches thick, and cut it into 2 i
  3. 3. While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers.
  4. To test the seasoning, fry a tiny patty and taste; adjust if necessary.
  5. 4. 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. Transfer the sausage patties to a warmed platter and keep warm.
  6. 5. Make the gravy: 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.<
  7. 6. To serve, split two biscuits in half. 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.
  8. 4 servings (with extra biscuits).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.62
Ingredient
2 teaspoons baking powder
½ cups butter
3 tablespoons flour
2 teaspoons fresh sage leaves
¼ teaspoons ground allspice
½ teaspoons paprika
1.5 pounds pork sausage
1.75 cups unbleached flour
some unsalted butter
4 cups whole milk
1 cup plain yogurt
Price
$0.06
$0.97
$0.03
$0.41
$0.05
$0.05
$5.28
$0.49
$0.17
$1.32
$1.63
$10.47

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1164 Calories
42g Protein
83g Total Fat
59g Carbs
22% Health Score
Limit These
Calories
1164
58%

Fat
83g
128%

  Saturated Fat
38g
238%

Carbohydrates
59g
20%

  Sugar
15g
17%

Cholesterol
226mg
76%

Sodium
2487mg
108%

Get Enough Of These
Protein
42g
86%

Copper
3mg
166%

Phosphorus
698mg
70%

Selenium
34µg
49%

Calcium
477mg
48%

Vitamin B12
2µg
47%

Vitamin B1
0.69mg
46%

Vitamin B2
0.78mg
46%

Vitamin B3
9mg
46%

Vitamin D
5µg
40%

Zinc
5mg
37%

Vitamin B6
0.66mg
33%

Potassium
1121mg
32%

Vitamin A
1542IU
31%

Manganese
0.61mg
31%

Vitamin B5
2mg
26%

Magnesium
74mg
19%

Iron
3mg
17%

Folate
47µg
12%

Vitamin E
1mg
11%

Fiber
1g
7%

Vitamin K
4µg
4%

Vitamin C
1mg
2%

covered percent of daily need

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