Maisie’s tavern wasn’t the finest establishment, but it certainly was the coziest. No matter the day, it always smelled of freshly baked bread when you walked in. In the colder months you could always count on a roaring fire in the hearth and a warm mug of mead right when you sat down. Whatever adventure you had returned from, the cooking at The Stone Hearth Inn was sure to heal your body and your soul.
Hi all you hungry Barbarians. Welcome to Feasting and Fighting, where we make Dungeons and Dragons inspired food you can make for your D&D group. Today we’re making Drop Biscuits and Sausage Gravy from the Stone Hearth Inn. This stick to your ribs recipe is as easy to make as it is to eat. Let’s get to it.
In a large bowl, add two cups of all purpose flour.
To that add
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of sugar
- ¾ teaspoon of salt
Mix those bad Jacksons around so everyone gets nice and friendly. Then make a well in the dry ingredients and add 1 cup of heavy cream and 8 tablespoons of melted butter. Stir everything around until you can’t see obvious pockets of flour. You want the ingredients incorporated, but not over-mixed.
With a ¼ measuring cup, add your dough to a parchment paper lined baking sheet. You should be able to get 9 biscuits out of this recipe. Plop them on your baking sheet at least an inch from each other.
Once you’ve got your arrangement sorted, stick those doughy mounds in an oven heated to 475 degrees Fahrenheit for 15 minutes, or until golden brown.
While your biscuits are in the oven you can make your sausage gravy. In a medium pan, cook about a half pound of sausage over medium heat. You can pinch off small pieces of the sausage and toss them individually into the pan for added ease.
We’re going for dime sized to quarter sized pieces, but if you prefer bigger or smaller chunks of sausage, do that instead.
Once your sausage is beautifully browned, sprinkle it with about 2 tablespoons of all purpose flour. This is going to help thicken the gravy once we add the liquid to the sausage. Mix the sausage for about one minute or until you no longer see the white of the flour.
Next, lower the heat to medium/low and add 1 cup of beef broth. Stir everything in the pan together and watch the color of the broth lighten. This is the flour seeping out of the sausage.
Next add your heavy cream and stir to combine. The heavy cream will thicken the gravy more than other milks. The extra fat equals extra yum. You may apologize to your cholesterol levels.
Add in some black pepper to your desired taste. I used about ½ teaspoon, but I can just hear people from the South telling me I didn’t use enough.
Simmer until the gravy thickens. The best way to tell is by using the back of the spoon method. When you can coat the back of a spoon and run your finger though the liquid with the sides maintaining their form, the gravy is ready.
All that’s left is plating. Take a biscuit or two and coat those golden fluffs with tasty sausage gravy. If you’re feeling fancy, garnish with some parsley or more pepper.
And there you have it folks. Drop biscuits and sausage gravy. A low stress meal for those early morning D&D sessions.