Biscuits and gravy is a traditional Southern American breakfast dish that has been a staple since the Civil War era. It was originally made as a hearty breakfast for farm workers and soldiers. This recipe combines the classic biscuits and gravy with the sweet and savory flavors of candied bacon and grapefruit, making it a unique and delicious breakfast option.
The inspiration for this recipe came from a visit to the Egg restaurant in Williamsburg, which has since closed and reopened as Little Egg in Prospect Heights. Despite the mixed reviews about Egg, the menu items such as fried chicken, duck hash, and biscuits and gravy were intriguing. This recipe focuses on the traditional biscuits and gravy, enhanced with candied bacon and grapefruit.
This recipe serves 4 people and takes approximately 75 minutes to prepare and cook. It’s perfect for a weekend brunch or a special breakfast occasion.
Biscuits and Gravy with Candied Bacon and Grapefruit
A delicious breakfast recipe combining traditional biscuits and gravy with candied bacon and grapefruit, perfect for a weekend brunch.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 pound sausage (such as breakfast sausage), casings removed
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 6 slices of bacon
- 1/2 cup raw sugar
- 2 grapefruits, halved
- Fresh mint leaves
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Add the heavy cream and stir until the dough comes together in a shaggy mass.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- Roll the dough out to about 1 inch thickness and use a biscuit cutter or the rim of a glass to cut out the biscuits.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
- While the biscuits are baking, cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink.
- Remove the cooked sausage from the skillet with a slotted spoon and set it aside on a plate. Leave the drippings in the skillet.
- Add the flour to the skillet and whisk it into the drippings to make a roux, cooking for 1-2 minutes.
- Gradually add the chicken broth and heavy cream to the skillet, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Stir the cooked sausage back into the gravy and season with salt and pepper to taste.
- To make the candied bacon, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lay the bacon slices on the prepared baking sheet and sprinkle with raw sugar.
- Bake the bacon for 15-20 minutes, or until crispy and caramelized.
- To prepare the grapefruit, cut it in half and sprinkle with a little sugar. Top with fresh mint leaves.
- Serve the biscuits with the sausage gravy, candied bacon, and grapefruit on the side.
Notes
For variations, you can use different types of sausage or add herbs to the gravy. You can also substitute heavy cream with milk or buttermilk in the biscuits. Adding a sprinkle of cinnamon or nutmeg to the candied bacon can enhance its flavor.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 720Total Fat: 46gSodium: 1040mgCarbohydrates: 54gFiber: 2gSugar: 12gProtein: 28g
