Just about anything you might be craving for breakfast or brunch can be found in Gooseberry Patch’s Our Best Breakfast & Brunch Recipes. From grab-and-go breakfast muffins to waffles and pancakes and various breakfast juices, this book has it covered.
And if you’re someone who normally only enjoys a certain breakfast dish in a restaurant — like my husband and sausage gravy over biscuits — Gooseberry Patch has that covered, too. It’s a simple dish we’ve enjoyed in the past at a bed and breakfast, alongside scrambled eggs topped with chives. Wanting to bring back memories of autumn travels, we enjoyed it at home on a recent weekend morning. Feel free to halve the recipe, which serves 10-12.
Sausage gravy ingredients:
- 1/2 cup all-purpose flour
- 2 pounds ground pork sausage, browned and drained
- 4 cups milk
- salt and pepper to taste
Biscuit ingredients:
- 4 cups self-rising flour
- 3 tablespoons baking powder
- 2 tablespoons sugar
- 7 tablespoons shortening
- 2 cups buttermilk
Sausage gravy directions:
- In a medium saucepan over medium heat (or a skillet), sprinkle flour in with sausage, stirring until flour is dissolved.
- Gradually stir in milk and cook over medium heat until thick and bubbly.
- Season with salt and pepper; serve warm over biscuits.
Biscuit directions:
- Sift together flour, baking powder and sugar; cut in shortening.
- Mix in buttermilk with a fork, just until dough is moistened.
- Shape dough into a ball and knead a few times on a lightly floured surface. Roll out to 3/4-inch thickness and cut with a 3-inch biscuit cutter.
- Place biscuits on a greased baking sheet. Bake at 450 degrees for about 15 minutes or until golden.
Gooseberry Patch’s Our Best Breakfast & Brunch Recipes is available for request here or by calling Whitehall Public Library at 412-882-6622.
