Country-Style Biscuits and Pork Sausage Gravy

With Cracked Peppercorns

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

You don't have to get up with the sun and work the land to enjoy this farmer's breakfast. Enjoy fluffy buttermilk biscuits slathered in homemade pork sausage gravy. The dish is made extra delicious with fresh herbs, cracked peppercorns, and a zesty arugula topping. This hearty, stick-to-your-ribs breakfast is fit for a farmer, weekday warrior, and everyone in-between.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Green Onion
  • Info
    8 oz. Buttermilk Biscuit Mix
  • 6 Breakfast Sausage Links
  • Info
    8 fl. oz. Whole Milk
  • Info
    6 fl. oz. Liquid Egg
  • Nutrition (per serving)

  • Calories
    818
  • Carbohydrates
    67g
  • Fat
    40g
  • Protein
    40g
  • Sodium
    1133mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut shallot into fine dice. Mince garlic. Remove sausage from casings by running a knife lengthwise along sausages. Measure ½ cup water. In a medium mixing bowl, combine biscuit mix, half the water, and ¼ tsp. salt. Mix together, adding water 1 Tbsp. at a time, until a sticky dough that just hold together forms, 1-2 minutes.

  • Step 2 - Make the Biscuits
    2

    Make the Biscuits

    Place 6 equal sized portions of biscuit mix on prepared baking sheet. Brush each drop biscuit with olive oil. Bake 15-18 minutes, or until golden brown. While biscuits bake, begin making the gravy.

  • Step 3 - Start the gravy
    3

    Start the gravy

    Heat a medium pan over medium-high heat. Add 1 tsp. olive oil, shallots (to taste), and garlic. Cook until soft, about 1 minute. Add breakfast sausage to pan and cook for 6-8 minutes, or until no pink remains and meat has begun to brown. Use a spatula or spoon to break up the meat into small pieces as it cooks. Cooking garlic and shallots (aromatics) in oil at the beginning of a dish helps release all the flavor of the aromatics into the oil, which in turn, flavors the whole dish.

  • Step 4 - Make the Gravy
    4

    Make the Gravy

    Keep pan over medium-high heat and add flour to pan. Stir to coat meat evenly. Add milk. Stir to combine. Boil, reduce to simmer and cook 4-6 minutes, or until desired thickness is achieved. Season to taste with salt and pepper. Set aside. Adding flour to fat in order to thicken a sauce is a technique called making a "roux", pronounced "roo". Starches in this flour and fat mixture are what turn liquids into smooth sauces when brought to a boil.

  • Step 5 - Cook the Eggs
    5

    Cook the Eggs

    Return pan to medium-high heat and add (butter or oil). Just after butter melts but before it turns brown (once oil heats), add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and just a little wet, about 2-3 minutes. Remove from heat, season to taste with salt and pepper, and set pan with eggs in it aside. Eggs will cook a little more in warm pan. This “carryover” cooking will finish the eggs so that they're perfectly cooked.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange 3 warmed biscuits on each plate. Cover biscuits with pork sausage gravy. Garnish with arugula and freshly ground black pepper if desired.