As I make my way back and forth to the winery for daily fermentation management, I have been dreaming up this dip. We had a beautiful grape harvest this year, and as a result of all that sunshine, we have some really high sugar musts. They require a little more attention (but taste amazing), so I have been away from my stove.
BUT, this dip, I have been thinking about and was finally able to bring it to life. You see, I love biscuits and gravy, but not always as a main course. I love serving fancy pancakes for brunch, but also want something savory in the mix. This kind of lets you have it both ways. You get to serve your awesome pancakes for the main course and this can be out when guests arrive! You can thank me later.
I didn't make my own biscuit dough, you can if you want. It just depends how long you want to spend making dip. Instead, I used Pillsbury Grands Biscuits. I cut six biscuits into four pieces each. I popped each piece into my favorite mini muffin pan. These biscuits are the perfect size for this dip and they come out perfect. Every time. Look at their cuteness.
I also still have a garden full of sage, which is a perfect addition to this dip.
I do hope you can try this soon, it will be the hit of your brunch.
Biscuits and Gravy Dip
- 2 strips thick cut bacon, diced
- 1/2 pound breakfast pork sausage
- 1 Tablespoon minced fresh sage
- 1/8 cup all-purpose flour
- 1-3/4 cups whole milk
- salt to taste
- 1/2 teaspoon white pepper
- 1/8 teaspoon cayenne
- 1/8 cup shedded Parmesan cheese
- 8 ounces cream cheese, softened
- 6 Pillsbury Grands Refrigerated Biscuits, cut into 24 pieces
- Cook bacon in saute pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.
- Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 8 minutes. Season gravy with pepper and cayenne. Stir bacon and sausage into gravy.
- Add gravy to the bowl of a stand mixer, along with cream cheese. Mix until both are fully combined. Add salt to taste. Pour dip into a small baking dish and sprinkle with Parmesan.
- Prepare biscuits, placing each piece into a greased, mini muffin tin. Place dip onto a baking sheet and put into a 350 degree oven for 30 minutes. At the 15 minute mark, place biscuits on the bottom rack of the oven and bake for 12-15 minutes. The dip and biscuits should be ready at the same time. Serve dip alongside biscuits.
One Year Ago: Caramel Fruit Toffee Dip
Two Years Ago: Pumpkin Crumb Coffee Cake
Three Years Ago: Upside Down Apple Pie