Biscuits & Gravy Dumplings

Biscuits & Gravy Dumplings

Carson Morby

A great take on a classic American breakfast. Dutch oven friendly! **See the bottom of the blog post for more details about cooking this with a classic dutch oven and charcoal instead of the stove.

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Course Breakfast

Cuisine American

Ingredients

  

Gravy

• 1 Lb Mild Ground Breakfast Sausage
• 1/3 Cup Flour
• 1 tsp Kosher Salt
• 1 tsp Black pepper
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/8 tsp Ground Sage
• 4 Cups Chicken Broth
• 1 Cup Heavy Cream
• 1 Cup Milk

Biscuit Dumplings

• 2 Cups Flour
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/8 tsp Ground Sage
• 3/4 Cup Sour Cream
• 2 tsp Sugar
• 1/4 Cup Milk
• 4 Tbsp Melted Butter
• 1/2 tsp Baking Soda
• 2 tsp Baking Powder

Instructions

 

Gravy

• Brown the ground sausage in an enameled dutch oven
• Add the flour, salt, pepper, garlic powder, onion powder, and ground sage from the Gravy portion of the ingredients list. Mix well
• Add the chicken broth, milk and heavy cream. Bring to a slow boil.

Dumplings

• While the ground sausage is cooking, prepare the dumplings
• Add all of the dumpling ingredients to a large mixing bowl or stand mixer. Combine all ingredients until they make a soft, sticky dough.
• Roll the dough into 10-12 equally sized balls. Set aside until the gravy has been brought to a boil

Gravy & Dumpling Combination

• Add the balls of dough to gravy mixture in the dutch oven. They will be mostly submerged by the gravy. Spoon gravy over any of the dumplings that haven't been completely covered.
• Reduce heat to a low simmer, and put the lid of the dutch oven on. Let cook with the lid on for about 15 minutes. Don't take a lid off! The dumplings need to steam.
• After 15 minutes, poke the dumplings with a toothpick. If the toothpick comes out clean, they are done. If little crumbs of dumpling stick to the toothpick, let them cook for 1-2 minutes.
• Best served in a bowl and eaten with a spoon. This is a thinner gravy mixture. Be careful, they are super hot!

Keyword biscuits and gravy

Biscuits & Gravy Dumplings

This is such a great breakfast recipe. If you are the kind of person that dislikes a drier American biscuit that is commonly served with biscuits and gravy, this is a recipe for you. In dumpling form, biscuits are super soft, moist, and flavorful. On top of that, they are extremely easy to make, and don’t require more advanced baking skills like a lot of biscuit recipes.

You can cook this dish in a normal stew pot, or a classic dutch oven, but I’ve found that the enameled dutch oven does a great job, and is generally super easy to clean compared to some of the alternatives.

If you’re looking for a great recipe to stand out at your next camping trip, or dutch oven cook-off, start with this recipe. Biscuits are gravy are widely enjoyed across American, and in several other countries as well. Cook this dish up to make just about anybody happy.

**If you are cooking this dish in a classic dutch oven, try to be a bit more conservative with the amount of charcoals you use so you avoid burning the gravy or the dumplings to the bottom. You should be safe to use your best judgement on the amount of coals you place on the lid. I recommend around 8-10 small briquettes on the bottom, and 12-15 on the lid. Check the dumplings about every 10 minutes to make sure they aren’t burning.

***If you’re a fan of hot sauce, you can even throw a bit in the gravy mixture. About 1-2 tsp. It adds a great flavor with a slight hint of heat. Or heck, you could even just throw your favorite hot sauce on top when you serve it in a bowl.