We were in America in 2009 and 2011. It took us all of 5 seconds to realise that biscuits are a big deal over there.
If you don’t know, an American biscuit is basically a savoury scone but it’s laminated (when the dough is folded in on itself to create layers within the dough) so that its fluffy and tall. They’re heaven on a plate and biscuits are often served with gravy in the States. This was something that I found incredibly intriguing. I normally don’t eat gravy as I have a few issues with the store bought stuff but I had tons of my homemade stock leftover so I decided to give it a go from scratch. It was surprisingly easy.
My biscuits recipe is one that I use for my scones nowadays anyway so pop over to my Pesto and Cheese Buttermilk Scone recipe to find out how to make the biscuits. You can omit the cheese and pesto in this recipe but if you want to make something even more indulgent then pesto and cheese would go well with this gravy recipe. If you don’t have any buttermilk, just substitute it with regular milk.
- See Pesto and Cheese Buttermilk Scones Recipe for the biscuits recipe.
- 1TBsp Olive Oil
- 6 Thick Pure Pork Sausages
- 1 Onion diced
- 1TBsp flour
- 3C Chicken Stock
- Salt and Pepper
- While your biscuits are baking, dice your onion and cut your sausages into small pieces. I find that it's easier to snip the sausages with a pair of scissors to get small pieces.
- In a large pan or a pot, heat the olive oil and onion until the onion turns translucent.
- Add the sausage pieces and allow to cook all the way through.
- Add 1TBsp flour to the mixture and stir it into the sausages and onion. Allow to cook for 3-5 minutes, stirring throughout, to cook out the flour taste.
- Add a cup of stock at a time. Make sure to stir well between additions until the gravy reaches the desired consistency. I like my gravy fairly thick but you may prefer it to be thinner. If you stir well and allow the stock to bubble in between additions, you will be able to judge the consistency easily.
- Season the gravy sparingly with salt and heavily with ground black pepper.
- Serve on top of hot biscuits out of the oven.
It comes together so quickly that it’s great to serve as a breakfast, brunch or afternoon treat.
I love how simple this recipe can be or how much you can dress it up if you wanted to. The biscuits can be dressed up with some herbs, sundried tomatoes or olives. The gravy can carry a variety of veggies.
Are there any recipes you’ve heard loads about but never tried before?
I found once I’d tried this recipe in the States, it was so easy to recreate in my own kitchen. I’ll definitely be trying to recreate a lot more recipes that used to be foreign to me.