Biscuits and gravy is a classic breakfast staple. We took the idea of a "tear and share", combined it with savory apple and sage gravy, and created an incredible twist on one of our favorite morning meals.
Source: BigOven Editorial
1. Melt butter in a large skillet set over medium-high heat. Add the apples and saute until just softened. Transfer the apples to a clean bowl and set aside.
2. Crumble the breakfast sausage into the skillet. Add the onion and cook until no pink remains in the sausage and the onion is softened. Sprinkle the flour over the sausage and onion mixture. Stir to coat and cook for 1-2 minutes.
3. Slowly pour in the milk and apple cider. Add the apples back to the skillet and stir to combine well. Season with black pepper, parsley, and sage. Bring the mixture to a boil, then reduce heat to simmer until gravy has thickened. Remove from heat.
4. Preheat the oven to 350 degrees Fahrenheit. Grease an oven-safe skillet with cooking spray or butter.
5. Prepare the biscuit dough by whisking together the flour, salt, sugar, and baking powder in a mixing bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until a coarse texture is reached. (Note: You can also do this in a food processor.) Pour the milk into the dough and mix until just incorporated and the dough begins to pull away from the sides of the bowl.
6. Transfer dough to a lightly floured work surface. Use your hands to gently knead the dough 5 to 10 times. Use a roller to roll the dough out about ¾-inch thick. Use a 1 to 2-inch diameter biscuit cutter or round cookie cutter to cut biscuits.
7. Arrange biscuits in a ring around the perimeter of the greased skillet. Transfer the sausage gravy to the center of the biscuit ring. Brush the tops of the biscuits with the beaten egg. Bake for 25 to 30 minutes or until the tops of the biscuits are golden brown. Let cool for 5 to 10 minutes then serve out of the skillet.
To save time, you can also make the biscuits with store-bought dough. Omit the dough ingredients from the recipe and replace with 1 16-ounce tube of refrigerated biscuit dough. Cut each biscuit round in half and roll each quarter into a ball. Arrange the balls around the skillet and follow baking directions the same as above
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 260 (55%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 77mg||24 %|
|Sodium 1407.6mg||49 %|
|Potassium 372.5mg||10 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 37.1g|
|Protein 14.4g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 476
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