Did ‘ya get a deer this year? Use up some of that ground venison to make a delicious midwestern version of a classic southern breakfast – biscuits and gravy!
For the gravy:
- 1 ½ pounds venison (or pork) sausage
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. paprika
- Pinch of cayenne pepper
- Freshly ground black pepper
- 2 Tbsp. flour
- 3 cups whole milk
- 1 Tbsp. pure maple syrup
- Few dashes hot sauce
- 1 Tbsp. freshly chopped Ernessi Farms thyme
- 1 Tbsp. freshly chopped Ernessi Farms sage
- In a large sauce pan, brown the sausage over medium heat until fat begins to render and meat crisps – about 15 minutes. Drain fat from pan before adding seasoning and flour, stirring to coat. Pour in milk and cook gravy, stirring occasionally, until thick enough to coat the back of a spoon. Stir in syrup, hot sauce, and fresh herbs. Adjust seasoning, adding more salt if necessary.
- Keep over low heat while making the biscuits.
For the biscuits:
- 2 cup flour
- 1 Tbsp. + 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- 8 Tbsp. (1 stick) unsalted butter, grated on cheese grater
- ¾ cup buttermilk
- Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Stir in the grated butter until just combined. Pour buttermilk into dry ingredients and use a fork to bring together into a shaggy dough.
- Turn dough out onto a lightly floured surface and pat into a rectangle. Fold rectangle in half one way, and then in thirds the opposite way. Roll back out into rectangle. Give dough ¼ turn and repeat process, first a half fold, then a third fold. Repeat process once more. Cut biscuits into nine equal pieces and place on prepared baking sheet.
- Bake in preheated oven for 10 – 12 minutes, until biscuits are tall and golden. Remove from oven and serve warm, topped with prepared gravy.
