Biscuits and gravy is a popular southern breakfast dish. Like in Europe and the UK, biscuits in Hong Kong are what Americans would typically refer to as a type of cookie or cracker– crisp and dry. But in the US and particularly in the south, biscuits are a delectable, soft, buttery, flaky bread (similar to an unsweetened scone).
When served warm and topped with a heaping spoonful of gravy cooked with milk (and sometimes cream) and the flavorful fat from sausage or bacon, you have a sinful and indulgent breakfast that’s sure to become a classic in your home.
For our biscuits and longganisa gravy, we substitute bacon and your usual breakfast sausage with longganisa. Longganisa is a Filipino chorizo that is usually made with ground pork, vinegar and garlic creating a unique and distinct blend of flavors. It’s always such a treat when I get to eat longganisa for breakfast– when Peter and I were in El Nido, our resort realized I was a huge fan and made it especially for me every morning.
If you decide to use a sausage with a thick casing for your gravy, I find it easiest to nip off one end of the casing, squeeze out the sausage and crumble it before cooking. If you are using a skinless version or one with a thinner casing, you can simply chop the longganisa into smaller chunks.
Longganisa is extremely flavorful and really makes this sausage gravy special. You can add salt and pepper to taste, but honestly you likely won’t need much, if any, of either. There are several varieties of longganisa– some come with a thick casing, some come skinless or even loose and others with an easily edible skin. They are all delicious.
So let’s skip the Jimmy Dean sausages my friends and eat longganisa instead.
- 1 lb longganisa (Filipino chorizo)
- 1.5 tsp oil
- 1/3 cup flour
- 3-4 cups whole milk
- salt & pepper to taste
- 1 tsp chili flakes (optional)
- 6-8 buttermilk biscuits
- If using longganisa with thick casing, cut open casing, remove and crumble sausage
- Alternatively, chop longganisa into small pieces
- In a large pan, heat oil over medium heat
- Add longganisa pieces and cook through
- Lower heat to low
- When pan is slightly cooled, add in flour and mix well
- Stir in 1 cup of milk
- Keep adding in milk cup by cup, stirring constantly
- Add in chili flakes, salt and pepper
- Continue cooking until gravy has thickened
- Add more milk or flour based on your preferred consistency
- Serve hot over warm buttermilk biscuits