Drop biscuits.
Never before was such an easy baked good produced.
The whole concept is of a drop biscuit is based on ease while producing glorious benefits. When a recipe requires you toss all the ingredients in a food processor and BOOM, it’s ready for the oven – you’ve been handed a gift. A glorious, crumbly, buttery gift.
I love biscuits and gravy for breakfast, brunch, lunch or dinner. It’s filling, it’s simple, it’s affordable. Biscuits and gravy are essentially the wise, yet poor man’s supper. And I love those kind of suppers.
I enjoy the nuttiness of the whole wheat drop biscuit against the heat of the hot sausage and creamy gravy. It soothes my soul and fills my belly, and what more could you want?
Recipe for whole wheat drop biscuits and spicy sausage gravy
Biscuit
- 1 cup AP flour
- 2 cups whole wheat pastry flour
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 1/2 sticks of butter, cut into pieces
- 1 3/4 cups of milk
Gravy
- 2 hot Italian sausage links
- 1 tablespoon AP flour
- 1 cup milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
Preheat the oven to 400 degrees.
Mix the flours, baking powder and salt in the food processor. Toss in the cubed butter. Pulse until it’s crumbly. Slowly pour in the milk, pulsing until well combined.
Using a large spoon, place dollops of the dough onto a greased and lined baking sheet. Bake for about 15 to 18 minutes or until a light brown.
While the biscuits bake, remove the casings from the sausage links. Crumble the sausage into a greased skillet. Brown the meat.
Toss the flour over the meat and stir until coated. Add the paprika, garlic powder and nutmeg. Slowly stir in the milk. Bring it to a boil and then immediately turn to a simmer. Let it cook down for about five minutes.
Serve the gravy over the warm biscuits.
