| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 8 sandwiches |
Ingredients
- 1 roll breakfast sausage, cut into eight 3/4-inch slices
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Kosher salt and freshly ground black pepper
- 2 teaspoon chopped fresh chives
- 8 Grapevine KY Buttermilk Biscuits, recipe follows, warmed, or your favorite biscuit
- Honey, for drizzling
- 4 cups self-rising flour, plus more for dusting
- 1 stick good butter, plus 3 tablespoons melted
- 2 to 3 cups cold buttermilk
- 1 tablespoon vegetable oil
Instructions
- Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives.
- For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half — simple, yet mind blowing.
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert….strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 310 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 606 mg |
Reviews
Thick, flavorful and easy. Love both the biscuits and the gravy. Thank you
This gravy is amazing! Tastes like something you would get at a high end restaurant that serves breakfast or brunch. My 16 year old daughter, who would never order biscuits and gravy, loved it as well. She took pictures because she thought the presentation looked “post-worthy”. I have also tried adding hot sauce to the inside of my sandwich and thought it was fantastic! Highly recommend if you’re willing to step outside of the box of your typical sausage gravy (which I also love).
Blegh. Honey did not belong anywhere on this biscuit. The rest of it was absolutely divine though!
Made these this morning, decided to cut way back on the garlic, only used a half clove. The honey was a nice touch on the biscuits. I will make these again. Thank you Jeff and your Mother-in-Law for the buttermilk biscuits.
Saw this on the show this morning . Happened to have everything went for it. DELICIOUS!! We did use can biscuits though !!
I made homemade self rising flour biscuits are beautiful
I always record the Sandwich King, he is so entertaining to watch and his food is so good. This recipe was really tasty!