04 Oct Biscuit Gravy for Brunch
Whip up some Biscuit and Gravy for your weekend brunch using this recipe and Bent Arrow's Biscuit Delight Sausage.
Adam and I are both thirty so this means we are also millennials.
And, despite the bad rep that millennials get, we are (…most days) proud of our generation.
Some have knicknamed millennials the “Green Generation” because of the overwhelming amount of millennials who have stated that sustainability is a shopping priority. We are rejecting cheap and highly processed and embracing the local, responsibly sourced movement.
You’re welcome.
We are passionate about how our work effects the world… so much so that we value job fulfillment over monetary reward. Millennials are driving significant social changes though our careers that benefit everything from a strong work-life balance to the environment to diversity.
You’re welcome.
All the while, we also brought on the resurgence of 90’s nostalgia (Um, hi… Boy Band reunions and sitcom revivals), made cute emoji’s a new language, and got everyone completely obsessed with brunch.
You’re very welcome.
Brunch has been a part of Adam and my relationship that dates back to our newlywed days. Because we lived and still live in the country it’s a little tricky to get to a hot brunch spot. So, instead, we bring brunch to the farm.
Some weeks it’s a little more fancy than others with Eggs Benedict or a special pastry. Other weeks it might be boozy with Bloody Mary’s or mimosas. But, it’s always fun, it’s always delicious, and it’s always full of homegrown goodness from Bent Arrow Acres.
Bacon, ham streaks, eggs, and sausage often star as brunch fare. But, this year, we had our processor, This Old Farm, make Biscuit Delight Sausage out of some of this summer’s pork. It is perfect for Biscuits and Gravy as the meat does not just have the bit of spice it should, but also a touch sweetness.
Get your own Biscuit Sausage on MarketWagon.com or at the farm and give our sausage gravy a try!
- 1 pound biscuit sausage
- ⅓ cup flour
- 3-4 cups whole milk
- ½ teaspoon salt
- 2 teaspoons black pepper
- Biscuits, homemade or not- it's up to you. Just make sure they are warm.
- Break up sausage in brown in a single layer in a skillet over medium-high heat until no longer pink.
- Reduce heat to medium-low. Sprinkle half the flour over the sausage and stir, add remaining half a little by little. Keep stirring and cook for another minute.
- Pour in milk while stirring constantly.
- Cook while stirring often until the gravy thickens. (Takes about 10 minutes or so.) Sprinkle with salt and pepper. Keep cooking and stirring until gravy reaches desired texture. If it gets too thick too fast, add more milk.
- Spoon gravy over warm biscuits and enjoy!
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