Shortcut Biscuits and Gravy
“Good Morning! Did you sleep well? Are you hungry? Just give me 20 minutes to whip up some biscuits and gravy for you!”
Said no one, ever.
presto! biscuits and gravy
Some mornings beg for a hearty, warm breakfast like biscuits and gravy. A day that will be spent working on outdoor projects, early morning tailgating and feeding overnight guests before their departure are a few perfect examples. With two shortcuts, you too can “whip” some up for your family and friends.
shortcut number 1
Make the gravy a day in advance.
There are a few key ingredients for delicious “sausage” gravy. The first one is sage, the herb commonly found in pork sausage. This recipe uses ground pork instead of sausage so including a good amount of sage is essential. Crushed red pepper is the second necessary ingredient. One-half teaspoon is just enough to provide a small kick of heat. For a spicier version, increase the measure to one teaspoon. The third, and final, key ingredient is nutmeg. Many people associate nutmeg with baked sweets but it is an amazing addition to savory white sauces. Just as the crushed red pepper adds a subtle heat, the nutmeg adds an undertone of warmth.
Making the gravy a day in advance is not only a morning time saver, it also allows the flavors to develop.
shortcut Number 2
The biscuits in this recipe are a shortcut not to be missed. Self-rising flour and Greek yogurt combine to make a tangy and flaky drop biscuit, a fresh, hot, delicious foundation for that scrumptious gravy!
HINT: Looking for another recipe to use up that self-rising flour? Beer Bread
balance it out
When serving a hearty breakfast, consider serving lighter side dishes for balance. It may seem unusual but a green salad (pictured with shaved Brussels sprouts) and/or some fresh fruit will compliment the casserole beautifully.
Shortcut Biscuits & Gravy
- 1 pounds ground pork
- 3/4 teaspoon Salt divided
- 3/4 teaspoon Black Pepper divided
- 5 tablespoons butter see instructions
- 1/2 cup diced onion
- 1/2 teaspoon crushed red pepper
- 1 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- 1/4 cup all-purpose flour heaping
- 3 cups Milk
- 1/2 cup shredded sharp cheddar cheese
- 1 1/2 cups self-rising flour
- 1 1/4 cups plain greek yogurt
- Coarse ground salt and pepper
- Chopped green onions
- shredded sharp cheddar cheese
Day Before Serving Instructions
- Heat a large skillet or dutch oven over medium-low heat 2-3 minutes. Add ground pork (pork should sizzle when added to the pan), 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook pork, stirring occasionally, until crumbled and no longer pink. Remove pork from skillet and drain, reserving drippings (see note below).
- Measure the drippings and return to the pan. Add enough butter to pan to total 5 tablespoons of fat. Sauté onions in drippings/butter over medium-low heat until tender (3-4 minutes).
- Stir in remaining salt and pepper, crushed red pepper, sage and nutmeg and continue to sauté 2 minutes.
- Sprinkle flour over onion mixture and whisk together.
- Cook until bubbly and slightly browned (2-3 minutes).
- Whisk in milk, a cup at a time, allowing gravy to thicken after each addition. Continue to heat, whisking constantly, until thickened. Remove from heat. Taste the gravy and add salt or pepper if needed.
- Stir in ground pork and shredded cheese.
- Cool gravy completely. Refrigerate overnight.
Day of Serving Instructions
- Preheat oven to 425 degrees.
- Combine self-rising flour and greek yogurt in a large bowl. Gently stir (hands work great) until fully incorporated. Divide dough into 12 equal portions. Gently roll each between hands, place on a parchment-lined cookie sheet, press down lightly and brush tops with a little milk (this helps the biscuits to rise). Sprinkle each with coarse-ground salt and pepper.
- Bake for 10-14 minutes until golden brown.
- While biscuits bake, reheat sausage gravy over low heat. Add a quarter cup of milk for a thinner consistency, if desired.
- Serve gravy over biscuits and top with additional shredded cheese and chopped green onions.