Biscuits and Scrapple Gravy
Biscuits and Gravy, Made Better with Scrapple
Biscuits and gravy gets a scrapple twist. Jones Scrapple is crumbled and browned with onion, celery, and garlic, then built into a creamy milk gravy seasoned with sage, salt, and black pepper. Spoon it generously over hot biscuits for a breakfast that’s rich, savory, and deeply satisfying. Good for a weekend morning when a bowl of cereal won’t come close to cutting it.
Ingredients
- 1 tablespoon canola oil
- 1/2 medium white onion, small diced
- 2 stalks celery, small diced
- 1/4 pound Jones Dairy Farm Scrapple, defrosted
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 1/2 teaspoons black pepper
- 2 sage leaves, chopped
Directions
Cook store bought biscuits according to directions.
In medium sized pot, add canola oil with onions, celery, and garlic. Sweat until onions are translucent.
Crumble defrosted scrapple into same pot, cook until mostly brown. Continuously scrape bottom of pot with wooden spoon to prevent scrapple from burning.
Add butter to pot. Once melted, dust in all-purpose flour and stir continuously for 2 minutes.
Slowly add milk while stirring continuously. Add salt, pepper and sage. Simmer 10 – 15 minutes until gravy is thickened.
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