Biscuit and Sausage Gravy Breakfast Pasta
When you think of comfort food, most often than not, you’re thinking of a big ol’ bowl of soul-warming pasta. Spaghetti and meatballs or lasagna, the cheesier the better. Or maybe you’re thinking of fried chicken or pizza or even chicken pot pie. Those all are filed under comfort food in my book. I also think of breakfast for dinner because it reminds me of my childhood. There were days when mom really didn’t feel like cooking so she would cook up breakfast on a weeknight and we absolutely loved it, never realizing that it was her easy way out of cooking.
One of my favorite breakfast dishes is biscuits and gravy. I’d order that sometimes when we went to a diner for weekend brunch. The other day I had this crazy idea of turning that classic Southern dish into a spectacular pasta meal. This Biscuit and Sausage Gravy Breakfast Pasta is the epitome of what comfort food should be. It’s carb on carb action and you need to make it the next time you just want something so satisfying and so guilty, and believe me, it’ll be just the thing you didn’t even know you wanted or needed.
Biscuit and Sausage Gravy Breakfast Pasta
Equipment
- Mixing bowl
- Pastry blender
- Round biscuit cutter
- Rolling Pin
- Pastry Brush
- Large pot
- Skillet
Ingredients
- Biscuits:
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon granulated sugar
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter chilled and diced
- 1/2 cup chilled buttermilk
- Pasta:
- 8 ounces orecchiette pasta or other short cut pasta shape
- 2 tablespoons unsalted butter
- 12 ounces hot or milk breakfast sausage
- 1 cup diced yellow onion
- 2 garlic cloves minced
- 1/4 teaspoon dried chili flakes optional
- 1/4 cup all-purpose flour
- 1 1/2 cups cups chicken stock
- 1 cup whole milk
- 1 teaspoon kosher salt
- 3/4 teaspoon coarse cracked black pepper
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 6 fried eggs
- 2 scallions thinly sliced
- Hot sauce for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside.
- To make the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar and baking soda. Add the cold butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs the size of peas. Add in the buttermilk and stir with a wooden spoon or rubber spatula until everything is evenly moistened. Transfer to a lightly floured work surface and knead until it comes together. Roll out to a 1-inch thick rectangle and cut with a 3-inch round biscuit cutter. You should get about four biscuits the first round. Rework the dough and cut out the remaining two. Place all six biscuits on the prepared baking sheet and chill in the freezer for about 10 minutes. Bake until golden brown on top, about 20 to 25 minutes. Remove from oven and let cool.
- Bring a large pot of cold water to a boil and season liberally with salt. Cook the pasta according to the package directions.
- In the meantime, place a large saucepan over medium-high heat with the butter. Once hot add in the sausage and break it up with a wooden spoon. Cook until crispy and no longer pink, about 8 to 10 minutes. Add in the onion, garlic and crushed red pepper, if using, and cook for a minute or so longer. Stir in the flour and cook for about 30 seconds. Stir in the chicken stock and milk and bring up to a simmer. Cook until the sauce has thickened, and then season with salt, pepper, sage, and parsley. Stir in the cheese until melted through. Drain the pasta and add to the sauce, stirring until combined.
- Serve pasta in plates or bowls and top with a fried egg, scallions, hot sauce and a biscuit. It’s comfort food on a plate! Enjoy!
