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Holiday Biscuits and Gravy Bake using @Tramontina USA 4 qt. Enameled Cast Iron Covered Braiser. This is one of my most used pieces as it’s a beautiful cooking vessel that can move from the stovetop to the oven and straight to your table. Servings: 6-8 Ingredients 16oz. Can Buttermilk Biscuits quartered (8 biscuits) 1 lb Breakfast Pork Sausage 8 oz. Bacon cut into strips 8 oz. Baby Bella Mushrooms halved and thinly sliced 1 Shallot minced 1 Tbsp Fresh Sage Chopped 1 tsp Fennel Seed 2 Tbsp Unsalted Butter 1 Tbsp Bacon Fat 1/4 C + 1 Tbsp Flour 2 1/2 Cup Whole Milk 1 Cup Heavy Cream Salt and Pepper Parsley for garnish How I made it Preheat oven to 350ºF Using a tramontina 4qt Enameled Cast iron covered braised on medium high heat cook the bacon until crispy, stirring occasionally. Once crispy remove from the pan and set aside. Remove all but 2 Tbsp of bacon fat in the pan (save the bacon fat for later)! Add breakfast sausage. Break into bite size chunks and cook for 7-9 minutes until cooked through. Remove and set aside. Add mushrooms to the pan in a single layer. Leave them undisturbed for 3 minutes before stirring. After three minutes, stir. Add fennel seed and chopped sage. Once herbs have bloomed and become fragrant lower the heat to medium low, add shallots. Cook for two minutes. Once shallots appear translucent add butter and a tbsp of the bacon fat. Once melted slowly add in flour. Mix until a creamy paste has formed. Lower the heat to low. Slowly add in whole milk and heavy cream. Whisk until a creamy smooth consistency is reached. Add back in the cooked bacon and sausage. Season with salt and pepper to taste. Place a single layer of quartered biscuits on the top. Place in the oven and bake for 10 minutes. After 10 minutes add a layer of egg wash to the top of the biscuits to create a nice golden brown top. Once fully cooked finish with a little garnish of parsley. Serve and enjoy! #tramontinausa #tramontina #sponsored #holidayrecipe #biscuitsandgravy #gravy #sausagegravy #brunchrecipe #yum
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Holiday Biscuits and Gravy Bake using @Tramontina USA 4 qt. Enameled Cast Iron Covered Braiser. This is one of my most used pieces as it’s a beautiful cooking vessel that can move from the stovetop to the oven and straight to your table. Servings: 6-8 Ingredients 16oz. Can Buttermilk Biscuits quartered (8 biscuits) 1 lb Breakfast Pork Sausage 8 oz. Bacon cut into strips 8 oz. Baby Bella Mushrooms halved and thinly sliced 1 Shallot minced 1 Tbsp Fresh Sage Chopped 1 tsp Fennel Seed 2 Tbsp Unsalted Butter 1 Tbsp Bacon Fat 1/4 C + 1 Tbsp Flour 2 1/2 Cup Whole Milk 1 Cup Heavy Cream Salt and Pepper Parsley for garnish How I made it Preheat oven to 350ºF Using a tramontina 4qt Enameled Cast iron covered braised on medium high heat cook the bacon until crispy, stirring occasionally. Once crispy remove from the pan and set aside. Remove all but 2 Tbsp of bacon fat in the pan (save the bacon fat for later)! Add breakfast sausage. Break into bite size chunks and cook for 7-9 minutes until cooked through. Remove and set aside. Add mushrooms to the pan in a single layer. Leave them undisturbed for 3 minutes before stirring. After three minutes, stir. Add fennel seed and chopped sage. Once herbs have bloomed and become fragrant lower the heat to medium low, add shallots. Cook for two minutes. Once shallots appear translucent add butter and a tbsp of the bacon fat. Once melted slowly add in flour. Mix until a creamy paste has formed. Lower the heat to low. Slowly add in whole milk and heavy cream. Whisk until a creamy smooth consistency is reached. Add back in the cooked bacon and sausage. Season with salt and pepper to taste. Place a single layer of quartered biscuits on the top. Place in the oven and bake for 10 minutes. After 10 minutes add a layer of egg wash to the top of the biscuits to create a nice golden brown top. Once fully cooked finish with a little garnish of parsley. Serve and enjoy! #tramontinausa #tramontina #sponsored #holidayrecipe #biscuitsandgravy #gravy #sausagegravy #brunchrecipe #yum

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