Campfire Skillet Sausage Gravy and Buttermilk Biscuits

Set a cast-iron skillet over the campfire grate and let it heat until a drop of water sizzles.

Serves 4

Ingredients

• 1 tube (16 oz) refrigerated buttermilk biscuit dough
• 1 lb bulk breakfast pork sausage
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/2 teaspoon kosher salt
• 3/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• Pinch of ground sage
• 2 tablespoons butter
• Chopped chives, for garnish

Instructions

1. Set a cast-iron skillet over the campfire grate and let it heat until a drop of water sizzles.
2. Arrange the biscuits in a second buttered cast-iron pan, cover with a lid, and bake over low coals for 15 to 18 minutes until golden, rotating once.
3. In the hot skillet, crumble and brown the sausage over medium coals until no longer pink, about 6 minutes.
4. Sprinkle the flour over the sausage and stir constantly for 2 minutes to cook out the raw taste.
5. Slowly pour in the warm milk while stirring, scraping up the browned bits from the bottom.
6. Simmer the gravy for 5 to 7 minutes until thickened, then season with salt, pepper, garlic powder and sage.
7. Split the hot biscuits, ladle the peppery sausage gravy generously over the top, and finish with chopped chives.
8. Sausage gravy and biscuits is the ultimate stick-to-your-ribs American camp breakfast, born in the boarding houses of the Appalachian South where cheap flour, milk and pork drippings fed hungry laborers before dawn. Cooked over an open fire on a cool summer morning, it fuels a full day of hiking and river-swimming better than anything else in the cooler.

Nutrition (estimated, per serving)

• Calories: 620 kcal
• Protein: 24g
• Fat: 38g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 8g
• Sodium: 1180mg