Maple Cornmeal Biscuits
July 3rd, 2009 by chuck
I wanted to make something quick and easy, yet special for breakfast a few Sunday’s ago. I decided to make biscuits with a sausage gravy. Here in Vancouver Canada you can never find a restaurant that serves Biscuits and gravy. Every time we go to the States I always order it. I was starting to crave them and that’s why I made these.
I didn’t want to make the regular biscuits and decided to add maple syrup and cornmeal. They turned out amazing, and had a fluffy, soft texture with a slight crunch from the cornmeal. The Maple syrup added a sweetness that I love. These are the best biscuits I’ve had, but when you add the Sausage gravy …. well it’s over the top. This is a perfect breakfast if you have a large family or special guests visiting this summer. Below I have added the recipe for the sausage gravy to go with the biscuits.
Sausage Gravy
Ingredients:
1 pound mild pork sausage
3 tablespoons butter
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1 tablespoon fresh chopped thyme
4 -5 tablespoon flour
3 cups whole milk
1 ) Cook the sausage meat in a skillet.
2 ) Add in the butter and all the spices. Cook for a few minutes.
3 ) Add in the flour, stirring constantly for 3 minutes.
4 ) Add in the milk and stir using a whisk till the gravy comes to a slow boil. Turn down the heat and continue to stir till the gravy comes to the desired thickness. I cooked mine for about and extra 8 minutes to reduce the gravy and create more flavor. Add salt and pepper to taste. Pour over freshly baked biscuits and enjoy.
For a step by step class for this great bread recipe Maple Cornmeal Biscuits click here
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Those biscuits look so pretty! I love the presentation and pairing!
Cheers,
Rosa
These biscuits look delicious. Loved the layers.
Wow….Canadian biscuits and gravy! It does look good …better I am sure than my introduction to the pair in not so great hotels south of the border. Yum…maybe worth a try afterall.
Wow, those are some seriously flaky layers you’ve got there! The biscuits look really good.
- Jackie
The biscuits look wonderful and the photos are great!
Stunning photos. I love biscuits and sausage gravy! The biscuits are especially gorgeous–such clean lines!
Your biscuits look lovely!
These look great. You should know though that Deacon’s Corner a new breakfast place in Vancouver on Main and Alexander, has pretty darn good biscuits and gravy.
The sausage gravy is a perfect pair! Sweet and savory=good.
I’ll have to try this — my boyfriend has been begging me to make biscuits n sausage gravy.
love the layers and how you splatter gravy on it! yum yum!
Biscuits and gravy, a match made in heaven!
These sound amazing. I really want to try this one out–consider it on my to-do list!
I didn’t think it was possible to make biscuits and gravy look elegant, but you managed it. Beautiful photos.
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Those biscuits… YUM! and what a great snapshot of them. I could frame it.
The biscuits are delicious–my only error was not to use a razor-sharp knife; as a consequence my biscuits were not as high on the edges as in the center (or yours are in the picture). Next time I’ll try a pizza cutter. But the flavor is wonderful, and the cornmeal texture is heavenly. I used Kerrygold butter and an organic Grade B maple syrup. They seem a bit sweet, however, for a gravy, especially one with garlic notes. But next time I make them I’ll do the gray, too!
Used your recipe the other day for both the biscuits and gravy, it was great. The biscuits were awesome, texture, taste, aroma, everything about them was excellent. The only critique I will do next time is use much less thyme and omit the butter in the gravy. It was great though, thank you. Your sundried tomatoe bread was good too! I made a sudried tomatoe and garlic aoili with it, excellent!