I wanted to make something quick and easy, yet special for breakfast a few Sunday’s ago and I decided on Biscuits and Gravy. Here in Vancouver Canada you can’t find a restaurant that serves Biscuits and Gravy…
so most of the time when I go down I order it. But because I hadn’t gone down in a while I decided to make it myself with a Canadian spin on it by adding maple syrup and cornmeal.
They turned out amazing, and had a fluffy, soft texture with a slight crunch from the cornmeal. The Maple syrup added a sweetness that I love, which went so well with the Sausage gravy. This is a perfect breakfast if you have a large family or special guests staying over.
Below is my recipe for the sausage gravy to go with the biscuits.
1 pound mild pork sausage
3 tablespoons butter
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1 tablespoon fresh chopped thyme
4 -5 tablespoon flour
3 cups whole milk
1 ) Cook the sausage meat in a skillet.
2 ) Add in the butter and all the spices. Cook for a few minutes.
3 ) Add in the flour, stirring constantly for 3 minutes.
4 ) Add in the milk and stir using a whisk till the gravy comes to a slow boil. Turn down the heat and continue to stir till the gravy comes to the desired thickness. I cooked mine for about and extra 8 minutes to reduce the gravy and create more flavor. Add salt and pepper to taste. Pour over freshly baked biscuits and enjoy.
- 2¼ cups all purpose flour
- ½ cup fine ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cold shortening
- ¼ cup cold butter
- 1 cup cold whipping cream
- ⅓ cup maple syrup
- 1 tablespoon melted butter
- Pour your maple syrup into the cup of whipping cream. Place back into the fridge till needed. You want this to remain as cold as possible.
- In a stainless steel bowl combine the flour, cornmeal, baking powder, baking soda and salt. Use a wire whip and mix all the ingredients together till well mixed.
- Add in the cold shortening and cut with a pastry cutter or use your finger tips till the shortening becomes very small. Take the cold butter and cut into slices. I cut mine into about 12 pieces.
- Place the cold butter into the bowl with the dry ingredients. Using your hands cover the butter with the flour.
- Use the pastry cutter and chop the butter a few times. You want to still have fairly large pieces of butter left. Take this and place into the freezer for about 20 - 30 minutes. You want everything to be very cold.
- Remove from freezer. Take out your whipping cream and maple syrup mixture from the fridge; stir till mixed. Make a well in the center of the flour mixture and add in the whipping cream mixture.
- Just mix till combined; if there is a little flour left in the bowl, just discard. You want the dough just to come together.
- Place onto the counter and knead a few times. Sprinkle a little flour and roll out the dough to a 10 x 16 rectangle.
- Make a letter fold and brush any flour off with a pastry brush. Turn 90 degrees and roll out again. Fold into a letter again and repeat 2 more times.
- The final time roll out to about a ½ inch. Cut all the sides with a sharp knife, and then cut into 8 pieces. Place onto a parchment lined cookie sheet. Place into a 400 reheated oven for 20 minutes. Place onto a wire rack and brush the glaze of melted butter over each biscuit, cool or serve warm.