Cottage Cheese Biscuits & Sausage Gravy
This comforting breakfast classic delivers rich, savory flavor in every bite. It is a satisfying morning meal your family will love.
Ingredients
For the Biscuits
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Sugar
- 1/2 cup Unsalted Butter, Frozen
- 1 1/4 cups Full Fat Cottage Cheese
- 2-3 tbsp Cold Milk
For the Sausage Gravy
- 1 lb Pork Breakfast Sausage
- 1/3 cup All-Purpose Flour
- 3 cups Whole Milk
- 1/2 cup Full Fat Cottage Cheese
- 3/4 tsp Coarse Black Pepper
- 1/4 tsp Salt, Or To Taste
- 1 pinch Cayenne Pepper
Equipment
- blender
- box grater
- biscuit cutter
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend all of the cottage cheese (both the biscuit and gravy amounts) until completely smooth, then transfer 1/2 cup to a small bowl for the gravy and refrigerate both.
- Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat.
- Pour in the 1 1/4 cups blended cottage cheese and stir with a fork until shaggy, adding milk 1 tablespoon at a time only if needed. Turn it onto a floured surface, pat it into a 1-inch-thick rectangle and fold it into thirds, repeating the folding 2 more times.
- Pat the dough to 1 inch thick and cut out 2 1/2-inch rounds, pressing straight down without twisting. Place them on the baking sheet so they just touch and bake for 14-17 minutes, until tall and golden.
- While the biscuits bake, cook the sausage in a large skillet over medium-high heat for 7-8 minutes, breaking it into small crumbles, until browned. Do not drain the fat, since it forms the base of the gravy; if the sausage is very lean, add 1-2 tablespoons of butter.
- Sprinkle the flour over the sausage and stir for 2 minutes to cook out the raw flour taste. Slowly pour in the milk while stirring, bring it to a gentle simmer and cook for 5-7 minutes, until thick and creamy.
- Reduce the heat to low and stir in the reserved blended cottage cheese, black pepper, salt and cayenne. Heat for 1 minute without letting it boil; the cottage cheese makes the gravy extra velvety and rich.
- Split the warm biscuits in half and spoon the sausage gravy generously over the top. If the gravy thickens while standing, loosen it with a splash of milk.
Nutrition
Serving: 1servingCalories: 759kcalCarbohydrates: 55gProtein: 29gFat: 47g