Biscuits with Mushroom and Sausage Gravy

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Biscuits with Mushroom and Sausage Gravy

A delicious brunch idea, or make the gravy ahead for busier weekday mornings that need a little extra warmth.

This recipe does not include instructions for making biscuits-I'll leave that for another post, or use just your favorite biscuit recipe with Camas Country Mill flour!

While our Sweet Italian Sausage is delicious cooked in links, it can also be taken out of the skins and formed into patties. One patty per biscuit is a nice size. 

Instructions: 

  • 1 pk sweet italian sausage
  • 1 # yellowfoot mushrooms, sliced and sweated
  • 4 tbsp butter
  • 1 1/2 tbsp organic buckwheat flour
  • salt and pepper to season
  • 2 cups raw milk
  • 1 1/2 tbsp smoked mustard, or whole grain dijon mustard
  • 2 cloves minced garlic
  • 1 cup yellowfoot mushrooms, sliced and sweated 
  • 1 pk sweet italian sausage
Cook the sausage patties in your pan and remove, leaving the extra grease and sausage bits in so that you can get the extra flavor in the gravy
FOR THE GRAVY
  1. Sauté the mushrooms in the butter, garlic and extra sausage bits for a few minutes, then remove them from the pan temporarily.  Use a slotted spoon to remove them so that the butter stays behind in the pan.
  2. Add the flour and cook in the butter until it gets foamy; only about a minute or so.
  3. Slowly whisk in the milk, stirring rapidly and constantly. Continue to cook until the gravy thickens.
  4. Season with salt and pepper and stir in the mustard along with the mushrooms.
  5. Cook for only another minute or so, stirring constantly until the mushrooms are reheated thoroughly.
  6. Serve over the sausage patties and biscuits.
This recipe was adapted from: rockrecipies.com

ea, Raw Cultured Butter (1/2#)

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ea, Raw Fresh Whole Milk (1/4 gal)

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Organic Buckwheat Flour - 4 lb

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