I’m not much for bragging, but when it comes to the classic comfort food breakfast that is Sausage Cream Gravy and the highest, lightest biscuits this side of the Mississippi, we Coloradans sure as heckfie have it going on. For years, whenever our family treks through the mountains of Woodland Park, Colorado, we take a traditional stop at the Donut Mill, a hole-in-the-wall restaurant that serves up wickedly divine sausage gravy. This is my replica of their famous gravy. Combine that with my family’s classic recipe for Mile High Biscuits, and this is one comfort food breakfast you’ll want to eat for lunch and dinner, too.
Mile High Biscuits
2 cups unbleached all-purpose flour
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, frozen then grated
1 1/2 cups buttermilk
2 tablespoons melted butter
In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda. Use a fork to work the frozen butter into the flour mixture, until the mixture resembles coarse crumbs. Make a well in the center of the mixture and pour the buttermilk into the center, the use your fork to mix the ingredients together JUST until moistened. The mixture will be slightly stick and lumpy. That’s good! Don’t over mix it!
Preheat your oven to 500 degrees. Turn the dough out onto a lightly floured cutting board and knead it three times. Flatten the dough to 1 inch thick and cut into squares, or use a biscuit cutter to cut into rounds. Transfer to a lightly greased baking sheet. Brush the tops of the biscuits with melted butter. Bake in oven for 5 minutes, then turn the heat down to 450 degrees and bake just until golden brown, for 12-15 minutes longer. Remove and serve topped with Sausage Cream Gravy.
Sausage Cream Gravy
1 pound italian sausage
3 tablespoons flour
1 1/2 cups table cream
McCormick Italian Herb grinder
Salt & pepper to taste
In a skillet, brown the sausage over medium-high heat. Drain any fat from the pan, then sprinkle the flour over the sausage. Turn the stove to medium heat. Whisk in the cream and cook just until the mixture thickens. Grind in a generous amount of the Italian Herb spice mixture. Salt & pepper to taste. Serve over fresh Mile High Biscuits