Are you ready for awesome?
Whenever I’m looking for inspiration, I tend to head over to the Noble Pig. This is the first recipe blog I ever discovered and actually followed. All of her recipes are tried and true and usually outta control. As it happens, I was looking for a make ‘n take to a St. Patty’s Day breakfast party. I ended up going healthier for the party with some kind of paleo egg bake nonsense but kept this recipe in the back of my mind.
Oh. My. God. Make it. Now. Go. Having been raised in the south, I love biscuits and gravy. Having parents that aren’t from the south, I almost never had it growing up. Having said that, I don’t order it at restaurants very often due to my addiction to fad diets (first vegetarianism, now I’m less on wheat. Unless it’s sprouted grains, of course.) Part of the problem is that I never want just biscuits and gravy for breakfast. I like a little of this, a little of that, and biscuits and gravy is about the biggest pile of make-you-really-full you can get. Enter the dip.
This dip is great. It’s kind of like a spinach dip, only without spinach. And with gravy in it. And you serve it with little quarter sized biscuits, so you can have your biscuits and gravy and still leave room for whatever else you want for breakfast. Assuming you don’t gorge yourself on the dip. Which you will, but I digress.
This dip is a great make-n-take, though I suggest baking it wherever it is you end up taking it just so it’s piping hot when you serve it. I used a tube of 8 biscuits and the biscuit-to-dip ratio was perfect. The other nice thing about this recipe is that while the dip is baking, you quarter the biscuits and stick them in at the end and everything is finished at the same time. Thanks again for a perfect recipe Noble Pig!
Biscuits and Gravy Dip
- 1/2lb venison breakfast sausage (give or take)
- 6 cloves garlic (minced)
- 2 tablespoons all purpose flour
- 1 3/4 cup whole milk
- salt and pepper to taste
- 8oz cream cheese (room temperature)
- 1/4 cup parmesan cheese
- 6-8 Pillsbury Grands biscuits (quartered)
|Preheat the oven to 350. Cook the sausage in a pan over medium-high heat until brown and starting to crisp. Add the minced garlic and cook until fragrant, 2-3 minutes. Remove the sausage, keeping the drippings in the pan. Add in the flour and whisk until the mixture thickens and the flour begins to brown. Whisk in the milk with salt and pepper and continue to cook until the gravy reduces and thickens, and the flour taste is gone.|
|Add the gravy to a bowl with the cream cheese in it and blend with a stand or hand mixer until combined. Pour in a pie pan or baking dish and sprinkle the parmesan on top. Put the dip in the oven for 30 minutes. Meanwhile, quarter your biscuits and put them on a baking sheet or in a mini muffin tin. Put them on the bottom rack of the oven the last 15 minutes the dip is cooking and everything will finish at about the same time. Serve piping hot.|
Non game substitution: Any old breakfast sausage will do!
Vegetarian Substitution: I’m sure those little faux vegetarian sausage crumbles will work just fine in here. Or you can start with the base of your favorite vegetarian gravy recipe.