Build a steady campfire and set a grate over it, or heat a cast-iron Dutch oven with coals on the lid; aim for a moderate, even heat.
Serves 4
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- 3/4 cup whole milk, plus 2 cups for the gravy
- 1 pound breakfast pork sausage
- 3 tablespoons all-purpose flour, for the gravy
- 1/2 teaspoon coarse black pepper
- 8 large eggs
- 2 tablespoons butter or sausage drippings, for griddling
- 2 tablespoons chopped chives, to finish
Instructions
- Build a steady campfire and set a grate over it, or heat a cast-iron Dutch oven with coals on the lid; aim for a moderate, even heat.
- Whisk the flour, baking powder and salt, then cut in the cold butter until the mixture looks like coarse crumbs. Stir in 3/4 cup milk just until a shaggy dough forms.
- Pat the dough into a 1-inch slab, cut into 8 biscuits and arrange in a greased cast-iron skillet. Cover and bake over the coals 15-18 minutes until golden and set.
- In a second skillet over the fire, brown the sausage, breaking it up, until cooked through. Sprinkle in the 3 tablespoons flour and stir 1 minute.
- Slowly whisk in 2 cups milk and simmer, stirring, until the gravy thickens. Season with the black pepper and a pinch of salt.
- Griddle the eggs in butter on the cast-iron until the whites set and the yolks are still runny.
- Split the warm biscuits, smother with sausage gravy, top with griddled eggs and scatter with chives.
- Sausage gravy and biscuits is a Southern U.S. breakfast born of frugal farm kitchens, where day-old biscuits and a little sausage stretched into a filling start to a working morning. Cooked over a campfire it becomes the ultimate Father's Day camp breakfast - hearty, smoky and made for eating straight from the skillet around the fire.
Nutrition (estimated, per serving)
- Calories: 720 kcal
- Protein: 28g
- Fat: 48g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1180mg
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