Sunday morning biscuits and gravy 

Ingredients

• 6 pieces Pre‑Made Biscuits (store‑bought, refrigerated)
• 1 Large Egg (beaten with a splash of water for egg wash)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley (chopped)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1/2 pound Breakfast Sausage (pork, crumbled)
• 3/4 cup Yellow Onion (diced (about 1 medium onion))
• 2 Garlic Cloves (minced)
• 1 tablespoon Fresh Thyme (chopped leaves)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons All‑Purpose Flour (for roux)
• 1 cup Vegetable Broth (homemade or store‑bought)
• 1 cup Whole Milk (add gradually for desired thickness)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the biscuits.

   Time: PT5M

   Temperature: 350°F

2. Prepare Biscuit Topping

   In a small bowl, beat the egg with a splash of water. Place the pre‑made biscuits on a baking sheet, brush each top lightly with the egg wash, then sprinkle grated Parmesan, chopped parsley, and rosemary evenly over them.

   Time: PT5M

3. Bake Biscuits

   Bake the topped biscuits for 15–20 minutes, or until the tops are golden brown and the cheese has melted.

   Time: PT20M

   Temperature: 350°F

4. Brown Sausage

   Heat a large skillet over medium heat. Add the crumbled breakfast sausage and cook, stirring occasionally, for 4–5 minutes until nicely browned.

   Time: PT5M

5. Sauté Onions

   Add the diced yellow onion to the skillet with the sausage. Cook, stirring, for about 5 minutes until the onions become translucent.

   Time: PT5M

6. Add Garlic and Thyme

   Stir in the minced garlic and chopped fresh thyme. Cook for 1 minute, being careful not to let the garlic burn.

   Time: PT1M

7. Make the Roux

   Push the meat‑onion mixture to one side of the pan. Add the butter to the empty side, melt, then sprinkle the flour over the butter. Stir constantly for 2 minutes until the mixture turns a light golden color.

   Time: PT2M

8. Deglaze with Broth

   Slowly pour the vegetable broth into the pan while stirring, scraping up the browned bits (fond) from the bottom. Let it simmer for 2 minutes.

   Time: PT2M

9. Add Milk and Thicken Gravy

   Gradually whisk in half a cup of milk, then continue adding milk until the gravy coats the back of a spoon (about 1 cup total). Simmer for 5 minutes, adjusting thickness as needed.

   Time: PT5M

10. Season

    Season the gravy with salt and freshly ground black pepper to taste.

    Time: PT1M

11. Assemble the Dish

    Split each baked biscuit in half (or keep whole). Spoon generous amounts of hot gravy over the bottom half, then place the top half on top or serve open‑faced. Choose your preferred style.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

35g

Fat

30g

Fiber

2g