But really, this recipe could give you a heart attack. Will it be worth it? Well, yes actually because it’s that over the top good, but at least I’ve warned you. Sometimes you just need a good biscuits and gravy recipe with bacon, cheese and fried chicken or in other words, The Heart Attack… oh, wow. It’s the type of recipe I could see happening every once in a blue moon on a family friendly, hard working farm like the ones I’ve been reading about on the Cow Locale. Plus it’s loaded with dairy which makes it the perfect post for my Utah Dairy Council Partnership.
So let’s jump right into life. I mean this recipe. Or both. We start out with a little Jimmy Dean Breakfast Sausage. No, this isn’t sponsored. It just works and tastes exactly like a good, southern sausage for gravy so it’s what you need to get. And while the sausage is browning let’s talk about kids. The other day the girls were hauling every huge blanket out of the closet and attempting to stack books, vases, frames etc on counters to create a blanket fort. I find myself getting so frustrated and angry and demanding they clean up before something gets broken. And then I heard myself.
Oh my gosh, I’m that mom. I was so busy making this recipe, cutting out home made, crazy delicious biscuits that I had just been experimenting with King Arthur Self Rising flour (it rocks and totally made a better biscuit. Sold!) and our new Biscuit Cutters from KA that I was all wrapped up in my own world. No! I’m a mom first. This is not going to be my life. I had so much fun as a kid especially when making forts. So, I did what any mom should do, I dropped the cooking (hence the reason you don’t have any more in process photos, and went to build a blanket fort. And you know what? It was perfect. No, I didn’t have gobs of fun to the point that I didn’t want to come down for dinner, I’m not 6 years old anymore, but I did have so much fun watching them laugh and be filled with so much joy that I was playing with them. WORTH. IT.
Why do we do this to ourselves? Why do we forget what it really means to be a parent? Was it really that long ago that we were kids begging to play and get wild? Well, I’m not going to let myself forget. I know I wont be perfect at it and sometimes things do need to get done, it can’t be play all the time. I just want to one day say that I was present with my children.
Here are a few things we do to be present and have fun, but I’d love to hear what works for you too, and any experiences you’ve had to teach you how important it is.
*Read together-especially at night when things are getting quiet, and taking turns so they learn to read better and more confident.
*Cook together-And I don’t only do by recipe. Sometimes I’ll make something half way and then let them experiment. More on this later.
*Go on walks- This may seem odd, but going on a walk without phones allows us to talk
*Mommy-daughter and Daddy-Daughter dates-Everyone needs a little one on one time with each parent.
* Cleaning the house-Seriously. Kids need to have rules and learn about hardwork. We do it together with music and dancing. It’s fun and it keeps our home organized and peaceful.
*Kids choice-We always let our kids pick an activity to go do so everyone gets a chance at their own idea of fun.
So what about you? How are you making strides to be the parent you should be?
Are Biscuits Made With Yeast?
Biscuits are made with baking powder or baking soda as a chemical leavening agent rather than yeast.
Can Biscuits Be Frozen?
Unbaked biscuits can be frozen for later use by transferring the unbaked, cut biscuits to a parchment lined cookie sheet.
Cover lightly with plastic wrap and stick the cookie sheet in the freezer.
When the biscuits are frozen solid, stack them in a resealable freezer bag, label the bag, and keep frozen until needed, or for up to 3 months.
To freeze cooked biscuits, cool completely and place in heavy duty freezer bags and freeze.
Is Breakfast Sausage Pork or Beef?
Breakfast sausage is typically made from pork.
There are newer versions now that are made from a combination of beef and pork or even poultry.
The Heart Attack
For the Biscuits
- 2 Cups Self Rising Flour
- 1/2 Teaspoon Salt
- 1/4 Cup Cold, unsalted Butter, cut in chunks
- 3/4 Buttermilk
- Fresh Black Pepper for tops
- Heavy cream for tops* see note
For the Gravy
- 1 pound Jimmy Dean Sausage
- 1 Tablespoon Butter (I know, but it adds a little more flavor)
- 1/3 Cup plus 1 tablespoon Flour
- 1 Cup Heavy Cream
- 3 Cups Milk
- 2 Teaspoons Black Pepper
- 1 pinch nutmeg
- 1 dash of hot sauce
- Salt to taste, about 1/4 to 1/2 teaspoon
- 8 Slices of Bacon, cooked
- Medium Cheddar Cheese, sliced Fried Chicken
For the biscuits
- Heat the oven to 425 degrees f.
- Place the flour and salt in a large bowl and whisk to combine.
- Add the butter and using a pastry cutter or two forks, cut the butter into the flour mixture.
- Slowly add the buttermilk and stir in using a fork. Once the dough is pulled together roll it out on a lightly floured surface and fold over onto itself a few times, adding more flour to the counter as needed until the dough is not sticky.
- Cut out biscuits, and brush the biscuits with a little heavy cream and sprinkle with fresh black pepper.
- Place the biscuits on a parchment paper lined baking sheet and bake for 10 to 11 minutes.
- Remove from oven and set aside on a cooling rack.
For the gravy
- Heat a large skillet over medium high heat.
- Crumble the sausage into a large skillet and add the butter. see note
- Cook until all of the sausage is browned and add the flour, stirring with a wooden spoon to cover all of the meat.
- Add the heavy cream and milk and bring to a boil.
- Turn down to low heat and simmer until thickened, adding the black pepper, nutmeg and hot sauce as it cooks.
- Salt to taste and serve immediately.
- Open a biscuit and add the fried chicken, bacon, cheese and gravy and top with the biscuit lid.
I accidentally brushed too much cream on the biscuits which weighed them down a little while baking. Make sure you use a light hand.The gravy has a few secrets that make it a little different than most gravies, however while there is plenty of grease it's the butter that keeps it tasting creamy and buttery and the nutmeg gives a hint of warmth instead of a bland gravy.
Amount Per Serving:Calories: 415 Saturated Fat: 0g Cholesterol: 86.9mg Sodium: 0mg Carbohydrates: 27.3g Fiber: 1g Sugar: 4.9g Protein: 12.9g