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.
Salisbury Steak is an old American dish. Contrary to its name, it’s not steak at all. It’s actually hamburger smothered with gravy. I used to make this all the time for my kids when they were little. They love it with rice or mashed potatoes. And they love it when I add mushrooms to the gravy. Fancy name notwithstanding, it’s really quite simple to prepare and makes a hearty and satisfying dinner.
SALISBURY STEAK WITH MUSHROOM GRAVY
1 lb. lean ground beef
⅓ cup bread crumbs
¼ medium onion, chopped
1 egg, beaten
1 Tbsp. Worcestershire sauce
½ tsp. salt
¼ tsp. pepper
1 can (14.5 oz.) beef broth
2 Tbsp. soy sauce
1 small onion, thinly sliced
1 can sliced mushrooms, drained and juice reserved
1½ Tbsp. cornstarch dissolved in reserved juice from can of mushrooms
Combine ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, salt and pepper until well mixed.
Divide beef into four balls and form into oval shaped patties.
In a large skillet, fry patties over medium heat until brown and cooked through.
Remove cooked patties from skillet.
Add beef broth, soy sauce, sliced onions, and mushrooms to pan.
Bring to a boil, stirring and scraping up all brown bits from bottom of pan.
Reduce heat to low and pour cornstarch mixture into pan, stirring constantly until well dispersed.
Return beef patties to skillet and cook a little longer, stirring carefully, until gravy is thickened and patties are well-coated with sauce.
Transfer to a platter and serve with hot rice or mashed potatoes.