This version of the southern classic is comforting, delightfully savory, incredibly filling and delivers layers upon layers of flavor. The biscuits are flaky, buttery, the use of parmesan cheese adds a salty, nutty bite that you didn’t know biscuits needed and they taste great straight out of the oven. As for the gravy, its warm, rich, has a nice pork flavor, and some kick from both the sausage spices and black pepper. Upon taking that first bite, your taste buds are greeted with the creamy gravy that lightly coats the tongue. Before you know it, you get bits of sausage accompanied by the biscuit that has sopped up all that gravy goodness and, to make things better, you get to experience it all over again. For the best result, ensure the butter is cold and do not use lean sausage since fat is needed to make the roux.
Cook Time: 20 minutes
- 2 ¾ cups all-purpose flour, plus more for dusting
¾ cup cold whole milk ½ pound breakfast sausage, hot or mild ¼ cup all-purpose flour 3 cups whole milk, plus more if needed ½ tablespoon soy sauce ¼ teaspoon kosher salt 1 teaspoon black pepper
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Add the flour and cheese to a large mixing bowl with the sugar, baking powder, and salt. Whisk to combine. Add the cold butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually pour in the milk as you mix with a fork until the biscuit dough is soft and pulls away from the side of the bowl. Turn dough out onto a lightly floured work surface and sprinkle some flour on top to prevent sticking. Knead 10 times to form a smooth ball then roll the dough out until ¾ inch thick. Using a biscuit cutter or drinking glass, cut dough into 12 rounds. Avoid rotating the cutter or glass to complete the cut since this will prevent the biscuits from rising all the way around. Place onto the baking sheet. Bake for 15-18 minutes or until golden brown. As the biscuits are baking, heat a large skillet over medium-high. Break the sausage into small pieces and add to the skillet. Brown the sausage while stirring for 5 minutes or until no longer pink. Reduce heat to medium-low then slowly sprinkle in the flour while stirring. Continue to cook while stirring for a minute then gradually pour in the milk while stirring constantly. Cook the gravy while stirring frequently for 10 minutes or until thick and rich. Add more milk if the gravy is too thick. Stir in the soy sauce, salt, and black pepper. Adjust seasonings if needed. Halve biscuits, pour gravy over the biscuits with your Puking Kitty Gravy Boat, and serve.
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