Breakfasts at our house are, typically, organic fruit followed by proteins like organic bacon and eggs. Daughter Heather and at least her sister Robin, and maybe her brother, love biscuits and gravy. Back in the day when we did fast food, they’d get their fill of them.
Sort of in honor of those breakfasts, Heather changed up our routine-but-delicious breakfast yesterday with homemade biscuits (no gravy, but stay with me) made with Beeler maple extract flavored sausage. Man, were those biscuits awesomely good! We’ll have the rest of them tomorrow.
From start to finish, it took about 45 minutes:
- Sausage–She thoroughly cooked the sausage, drained it, and let it cool.
- Biscuits–Next, she made biscuits from a fairly standard buttermilk biscuit recipe. She used butter only and organic flour.
- Buttermilk–Because we’re not buttermilk drinkers, Heather makes her own when recipes call for it. Easy-schmeasy: Add 1 T of vinegar or lemon juice to measuring cup, then fill the cup with regular milk. She used So Delicious coconut milk, which works beautifully well. The concoction sat for 5 or 10 minutes, while “it did its thing.”
- All together now, 1, 2, 3–The cooled sausage went into the dough after she added the buttermilk.
- Finishing touches–Before baking, she brushed each biscuit with melted butter, then sprinkled kosher salt and cracked pepper on top.
Bake time!
Homemade buttermilk biscuits with Beeler sausage baked inside
Remember, Heather loves her gravy…on just about everything but especially on biscuits. In the interest of eating healthier, she didn’t press for gravy, but wait! How’s this for a substitute? We’d just bought a container of fresh organic blueberries at our food co-op. The second after Heather mentioned adding blueberries to the dough next time around, I said, “Why wait? Let’s put ‘em on the outside!”
- Blueberry topping–My original thought was to macerate the berries. Bad plan! Their skins don’t lend themselves to that approach. So, Heather grabbed the saucepan, instead, and, in about 10 minutes, we were spooning “blueberry gravy” over warm biscuits. She placed one-third to one-half of the blueberries into a saucepan, along with 1 tsp. of sugar and 2 T of water. On medium-low to medium heat, she cooked the berries for about 10 minutes. To make sure the fruit didn’t scorch, she hovered nearby, stirring the mixture occasionally
Fabulous blueberry gravy on homemade buttermilk biscuits filled with sausage! Y-U-M!
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- Dough-prep tip–Heather learned from a cooking aficionado that placing dough fairly close but not touching helps the biscuits rise and not spread out. So as not to handle the dough multiple times—which makes biscuits tough—she rolls the dough into a rectangle, places it directly onto a cookie sheet, and pats it into shape, then cuts them into squares. Minimal handling makes the biscuits tender and flaky.
Heather doesn’t often pat herself on the back when she prepares knock-your-socks-off dishes. When I asked her what she thought of these biscuits, she said, “It’ll sound arrogant.”
“Go ahead,” I pushed. “I want to know what you think.”
“I think they’re awesome!”
She’s 100% right!
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