At my house we are lovers of breakfast for dinner. What is it really called anyway? We have brunch, and around here we call a late lunch “linner”, but there really isn’t a name for eating your first meal of the day in the evening. Mostly we have breakfast for dinner because if we made a “big breakfast” in the morning, we wouldn’t eat until noon! On top of that, I don’t like to start my day with anything too heavy.
By that, I mean that I prefer a leftover cookie or cupcake. I don’t even bother calling them “breakfast cookies” or a “muffin with frosting”, although in reality that’s all it is. Some people smear a tablespoon of butter on the inside of their muffin. I just prefer my butter blended with some sugar and swirled in a pretty pattern on top. With sprinkles.
Now that we have that out of the way, let me tell you about these biscuits and gravy.
Did anyone watch “Two Dudes Catering” when it was on the Food Network? This sausage gravy is based on their recipe, but lightened up a bit by using mostly milk instead of cream, and thickened with a little flour. And it gets a little sweetness from maple syrup. I’m not going to lie about the “maple syrup”–as much as I love the stuff, more often than not around my house, I have the giant plastic container from Costco called Mrs. Butterworth’s. We love the Mrs.! Then the gravy gets some heat from Tabasco sauce and the combination is just a lovely little party in your mouth! Thank the Two Dudes and me later.
The 1-2-3-4 biscuit recipe has, you guessed it–four ingredients, and is one that I clipped out of our local paper about 10 years ago. The surprise ingredient is mayonnaise! I highly recommend using Best Foods/Hellman’s mayo. Please don’t make me go on my mayonnaise vs Miracle Whip rant again. These are best straight from the oven and slathered with butter and jam, or in this scenario doused with this sausage gravy.
The whole thing really comes together very quickly, so you could have it for breakfast and make Walt, Jr. from Breaking Bad extremely proud. As for my family, we are going to stick to having it for “suppfast,” or whatever it’s called.