I turned a biscuits and gravy recipe into biscuit pancakes with sausage gravy. I've listed the directions for both below. Either option is delicious, the gravy is the real star here; you could practically serve this sausage gravy on a shoe and it would still be mouthwatering!
Biscuit Batter:
2 cups all-purpose flour (plus more if rolling)
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter (1 stick), cut into small pieces
1 cup cold buttermilk
Note: If you're in a hurry you can just use Bisquick and milk. Add a little melted butter to it for more flavor!
Sausage Cream Gravy:
2 tablespoons butter
1 pound ground pork
1/3 cup all-purpose flour
1 tsp garlic powder
1/2 teaspoon cayenne pepper
3 1/2 cups heavy cream (can sub milk for less calories)
Salt and pepper, to taste
Chopped Rosemary, to garnish, for color, if desired
Directions:
Whisk
together the flour, baking powder and salt in a large bowl. Add the
butter and using a mixer or pastry blender, cut the butter into the dry
ingredients until mostly combined. Add the buttermilk and stir until
the dough comes together. The dough will be lumpy but that's okay!
If
making pancakes, drop heaping tablespoons of the batter onto a griddle
at about 300 degrees and allow to cook for about 1 minute per side or
until risen. Note: for the pancake version, you may need to add more
water or milk to make the batter easier to pour.
For
biscuits, preheat oven to 425 degrees and grease a baking sheet. Place
dough onto floured surface and sprinkle with additional flour. Pat the
dough into an approximately one inch thick circle.
Use
a round cookie cutter to cut out biscuits. Transfer to the prepared
baking sheet. Gather any scraps and cut out additional biscuits. Bake
in the preheated oven until the biscuits have risen and are golden brown
on top, about 15 minutes.