If I ever need to come up with a death row last meal request, this is it.
In my pre-gluten free days I used to make this at least twice a month. Since the Celiacs, I’ve tried a version over GF waffles that I call Country Eggs Benedict. Tasty, but not the real deal, so I kind of gave up making it altogether.
But prompted by my success with making gluten-free biscuits and Nobel Pig’s great sausage gravy post, I decided to try whipping up a batch of honest-to-god-clog-your-arteries-and-put-a-smile-on-your-face biscuits and gravy.
1 pound pork breakfast sausage (Jimmy Dean’s in the case)
2 cups whole milk
1/4 cup gluten-free flour (I like Pamela’s Amazing Bread Mix or Gluten-Free Pantry Country French Bread Mix)
3 tablespoon pancetta, diced
1 tablespoon bacon grease
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Melt the bacon grease in a large skillet. Add the sausage and pancetta and cook until the sausage is uniformly brown and the pancetta is a little crispy. Do not drain. Add the sage, red pepper, salt, and black pepper and stir to combine. Add the flour and cook over low heat for 5 minutes until it forms a roux and begins to brown.
Remove pan from heat and stir in milk a little at a time. Scape the bottom to get up any brown bits. Return to medium-high heat and stir occasionally until gravy comes to a simmer and starts to thicken, about 10 minutes. Remove from heat and ladle over warm biscuits.
Man, they were good! The pancetta added some crispy bits and porky goodness, while the bacon fat added a smoky richness. The red pepper and a shot of hot sauce warmed up the gravy, and the soft biscuits did a fine job of soaking up all that wonderfulness. Perfect. They could strap me in ol’ sparky tomorrow and I’d be a happy man.