Biscuits and Scrapple Gravy

0 Reviews

SERVINGS

6

PREP TIME

30 min

TOTAL TIME

45 min

GLUTEN FREE

NO

Hot, homemade biscuits are topped with creamy scrapple gravy for a hearty, family breakfast. 

This recipe is made with Jones Scrapple.

Scrapple 16oz
ingredients
1 tablespoon canola oil
1/2 medium white onion, small diced
2 stalks celery, small diced
1 clove garlic, minced
1/4 pound Jones 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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Ingredients

1 tablespoon canola oil
1/2 medium white onion, small diced
2 stalks celery, small diced
1 clove garlic, minced
1/4 pound Jones 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.