This comfort food dish is perfect for brunch, with freshly baked scones, maple breakfast sausages and fresh blueberries.
Directions for: Biscuits and Blueberry Gravy
Ingredients
5 cups fresh blueberries
3 cups cooked maple breakfast sausage, crumbled and fat drippings set aside
1 cup white sugar
lemon, zested
2 Tbsp cornstarch
2 Tbsp water
2 cups flour
2 tsp sugar
2 tsp baking powder
tsp baking soda
tsp salt
cup cold butter, cubed
1 cups milk
1 egg, plus 1 egg for egg wash
1 cup whipping cream
1 tsp vanilla
2 Tbsp icing sugar
2 sprigs mint, leaves chiffonade
Directions
1. Place blueberries, sausage fat, sugar, and lemon zest into a small pot over medium heat. Bring to a boil. Stir in cornstarch and water and reduce heat. Remove half the gravy into a small bowl and place the bowl in a larger bowl full of ice to cool down. Save the other half for garnish.
2. In a large bowl mix flour, sugar, baking powder, baking soda, and salt. Add the cubed butter using your hands until its incorporated and the texture changes into coarse crumbs. In a separate bowl mix together milk and eggs. With a fork add the liquid into to coarse crumb mixture. Fold in 1 cup of the crumbled breakfast sausage and combine.
3. Preheat the oven to 400F (200C). Set up a baking sheet with lined parchment paper and spray with non-stick cooking oil.
4. Roll the dough out onto a floured surface. Gently knead for 8 minutes. Take a rolling pin and roll out the dough to inch thick. Using a 3-inch cutter cut out as many even numbered rounds as you can. Once you have cut all of the dough, cover with a towel.
5. Take the rounds and press an indentation in the bottom of the scone. Fill the indentationtightly with blueberry gravy and crumbled sausage. Make sure each base has a round to go on top. Take a brush and wash the rim of the rounds with egg wash. Then place a round on top of the filling. Press the sides of the scones tightly. Dip a fork in a bit of flour and press the edges around each scone. Use a cutter to clean up the edges of each stuffed scone.
6. Place onto a baking sheet and brush the tops with the egg wash. Bake until golden brown, about 12-15 minutes. Place on wire rack to cool.
7. Mix the whipping cream in an electric mixer until it starts to thicken. Add vanilla extract and whip for 2 more minutes. Then gradually add in the icing sugar until fully incorporated. Whip until it has stiff peaks then place in a piping bag with a star tip.
8. With the other half of the blueberry gravy, spoon two tablespoons onto the base of the serving plate in a straight line. Place 3 stuffed scones onto the plate. Pipe a round circle of whipping cream onto the each scone and scoop a teaspoon of gravy onto the centre. Garnish with mint and dust with icing sugar. Repeat for the remaining scones.
See more: Berries, Brunch, Comfort Food, Eggs/Dairy, Herbs, Pork