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Ingredients Easy Biscuits & Gravy:
- Make ready 8 - buttermilk biscuits
- Make ready 16 oz of pork breakfast sausage
- You need 2 2/3 C for milk
- Make ready 1/4 C for all purpose flour
- Get 1 - small yellow onion; minced
- Provide 2 cloves of garlic; minced
- Get 2 t of herbes de Provence
- Provide 1 t of poppy seeds
- Get 1/2 t fennel seed
- Prepare 1/2 t of celery seed
- Get 1/4 t for crushed pepper flakes
- Need 3 T for butter
- Make ready 1 T - butter; melted
- Prepare kosher salt & black pepper; as needed
Easy Biscuits & Gravy making:
- Heat a large, 2 inch deep saute pan. Drop chunks of pork into the pan. Season. Save 1/2 t of poppy seeds and 1 t of herbes de procence. Sear one side over medium heat without stirring for about 5 minutes.
- Add 2 T of butter and onions. Stir. Break up the chunks of sausage with a wooden kitchen spoon. Turn up heat to medium-high. Cook sausage for approximately 2-3 minutes or until sausage is thoroughly cooked. Add garlic just before sausage is cooked.
- Bring milk to a simmer in a seperate saucepan.
- Reduce heat to low. Add milk to pan and stir. Add 1/2 t herbes de provence and a pinch of salt and pepper. Simmer while biscuits are cooking.
- Lay biscuits out a sheet pan atop parchment paper. Brush melted butter atop each biscuit and sprinkle salt, pepper, herbes de provence, and poppy seeds. Bake at 375° for approximately 15 minutes.
- Slice open each biscuit and ladle gravy atop. Garnish with chives if desired.
- Variations; Buttermilk, sage, coriander, parsely, basil, oregano, marjoram, thyme, tarragon, star anise, cardamom, espresso powder, coffee, vinegar, corn, wine, bourbon, lavender, lemon zest, cayenne, chile powder, chives, scallions, leeks, ramps, shallots, habanero, celery, bacon, carrots,
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