Breakfast Biscuits & Gravy
There’s nothing quite like a plate of biscuits & gravy to kick off your morning with hearty comfort food. This recipe takes a modern twist, replacing the traditional roux-based gravy with a rich, creamy sauce featuring heavy cream & cream cheese.
Ingredients
- 1 tablespoon tallow or other heat-tolerant fat of choice for the pan
- 1 pound bulk breakfast sausage
- 1 cup heavy cream
- 4 ounces ½ cup cream cheese
- 4 to 6 English muffins sliced in half, for serving
Instructions
- Preheat a large skillet over medium-high heat until hot and just beginning to smoke.
- Add the tallow to the skillet and swirl it to coat the pan. Crumble in the sausage and cook, stirring occasionally to break it apart, until browned and fully cooked, about 8 to 10 minutes. Drain all but 1 tablespoon of the fat.
- Pour in the heavy cream and add the cream cheese. Stir constantly until the cream cheese is fully melted and incorporated into the mixture. Allow the gravy to cook for an additional 3 to 4 minutes, stirring occasionally, to warm through and thicken.
- Serve immediately by spooning the hot gravy over split English muffins.
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