Biscuits & Gravy Dumplings
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.
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!