Breakfast Bites: Turkey Sausage & Shitake Mushroom Gravy with Homemade Biscuits
What I am about to say to you is going to leave you skeptical for a few reasons, the first being how one can do this entire recipe in under 30 mins and the second being how easy substitutions are here. I call this one my basically I'm cleaning out my fridge and it's breakfast time in the weekend in our house and I need something to make that will satisfy everyone. This happens to be one of my husbands favorites as well as I love a challenge of taking recipes that are originally pork based and converting them into a poultry or plant based recipe based on him not eating pork.
2 tbsp. butter
2 tbsp. olive oil
1 package of turkey sausage
1/2 sprig of Rosemary chopped
1 cup mushrooms of your choice chopped roughly
3 cloves of minced garlic
¼ cup flour
2 ½ cups half and half
Salt and ground black pepper to taste
2 cups all-purpose flour
1 tbsp. baking powder
1 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup heavy cream
Preheat oven to 450°. In a food processor, pulse flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and pulse just until moistened.
Turn onto a cold lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased sheet. Bake until golden brown, 10-15 minutes.
Add butter and oil to heated pan. Cook sausage in large skillet over medium heat 5 minutes or until halfway thoroughly heated, stirring frequently. Add in mushrooms half way through and minced garlic and rosemary. Cook for a few more minutes until mushrooms breakdown and meat is cooked through. Stir in flour. Gradually add half and half; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.