My sister-in-law, Anna, loves Biscuits and Gravy. It’s one of her favorite American breakfasts. Whenever she comes to visit, we always make sure to go out for breakfast and invariably, that’s what she orders. Biscuits and Gravy is an old American favorite, especially down south. It’s literally a biscuit topped with sausage gravy, sometimes also called Sawmill Gravy.
For this recipe, instead of just baking my biscuits in the oven, I cooked them in a waffle iron. The little wells made by the waffle iron made perfect little pockets to catch more of the savory gravy. Yum! Added to that, they looked so darn cute! If you don’t have a waffle iron or you’re feeling lazy to pull it out, just bake your biscuits in the oven like normal.
WAFFLED BISCUITS AND GRAVY
- 1 lb. bulk breakfast sausage
- 1/3 cup flour
- 3 cups milk
- 2 green onions, chopped
- 1/2 tsp. dried sage, optional
- 1/4 tsp. pepper, or to taste
- 1/4 tsp. salt, or to taste
- 8 biscuits, homemade or purchased refrigerated biscuit dough (like Pillsbury)
- butter for greasing the waffle iron
- Brown sausage in a medium pot, breaking up with a spoon, until completely cooked.
- Sprinkle in the flour and stir till flour is all absorbed.
- Pour in the milk, stirring well.
- Add green onions, sage, pepper, and salt. If using refrigerated biscuits, you may want to omit the salt because store-bought biscuits are pretty darn salty.
- Continue to cook, stirring until thickened.
- Cover and keep warm over low heat.
- Preheat waffle iron on medium-high heat. Brush center lightly with melted butter.
- Place 1 biscuit round into waffle iron and gently close without pushing down.
- Cook halfway, then close lid completely and continue cooking until biscuits are golden and cooked through.
- Repeat with remaining biscuits.
- To serve, place a biscuit on a plate and top with sausage gravy.