Hot Cheddar Biscuits + Gravy

It’s winter time and I’ve been hitting a lot of cold cities for work which makes me crave hearty and soul warming food. I decided that I would make this easy dish because it checked all of the boxes. While putting this meal together this morning, I was reminded of my time living in Atlanta. ATL is what I consider to be my US home, or my second home. As you may know, I grew up in Seoul, Korea but my Sophomore year of college my parents moved to Atlanta. I followed them my senior year of college and stayed post graduation for about 7-8 years. It’s really the first place I felt like I had roots in the US besides my grandparents home in South Carolina. I’m passionate about the city and all that comes with it…the Falcons, Braves, Hawks, Traffic, Peachtree Everything, Varsity, Waffle House, Clay Co., etc. It’s where I started my career and dreamed up my future and i’ll forever love it. But today, I’m officially missing it and this dish is helping me cope with that. It’s been a minute since i’ve been back and I needed a soul hugging meal to remind that Home is never too far away. I’d recommend this dish if you are having one of those days and can relate or if you just want a delicious savory breakfast option!

INGREDIENTS

  • 1 package of uncooked ground breakfast sausage (I used a hot flavor)

  • 3 cloves of garlic

  • 1/3 finely chopped onions

  • 1/3 cup of AP Flour

  • 3-4 cups of whole milk (depending on your preference for thickness of gravy)

  • Black Pepper

  • Salt

  • 3 Tbsp Butter

  • Red Lobster Cheddar Biscuit Mix (or any brand you would like to use)

    • Shredded cheese is needed from the above brand of biscuit mix

  • Optional: Green Onions (for garnish)

Time: 30 mins

LET’S. DO. THIS

  1. Prepare the biscuits per the package instructions.

  2. Start by browning the meat in a pan until it’s cooked all through.

  3. Add in the chopped onions and garlic and stir around the meat.

  4. Add in the butter and slowly add in the flour. I wouldn’t recommend dumping all of the flour. Do it slowly and keep stirring the meat around.

  5. Once the flour is emptied and the meat feels evenly coated add in the milk one cup at a time. I prefer to have the gravy thick for this dish so I use about 3 cups. You can add milk as you please to thin it. Add in the salt and pepper to your liking. Let it simmer on low heat for about 8-10 mins.

  6. To plate, I add a layer of the gravy first the the biscuit, and then pour over more gravy. Add shredded cheese and green onions to the top and you are ready to eat!

FoodKathy Bradhambreakfast, sausage, biscuits, savoryComment