When i dip, you dip, we dip

Maple Cream Biscuits and Sausage Gravy

I'm going to have to start this post off by saying

to Chrissy Teigen for not only being you, but for writing a hella good recipe book Cravings: Recipes for All the Food You Want to Eat. People, do yourself a flavor and purchase it.

Anyways, there was a recipe in the book for Maple Cream Biscuits and Sausage Gravy that was quick to catch my eye. Biscuits, gravy, and sausage... She really had me at biscuits though, they are one of my favorite foods in the world. Seriously, I had a Dwarf Rabbit in middle school named Biscuit, one love Fam. Biscuits and the Dip were meant for each other, how else do you think I've managed to attain my athletically large physique?

Anyone who knows me knows I love to take a recipe and do my own thing with it, but full disclosure, I'm not the best with baking so the Maple Cream Biscuits are too the tee of what she had in the book. Where I differ is with the sausage gravy. I went off of her recipe for homemade sausage in the book and added the Dip spin on it. I think the wife will agree, this will be a repeat breakfast in the Dant household for years to come.


Sausage: For this recipe I only cooked 1/2 LB of the pork mixture.

  • 2 lb's of ground pork
  • 1 TBSP of Sriracha
  • 4 TBSP Light Brown Sugar
  • 1/2 TBSP Paprika
  • 2 TBSP Garlic Paste
  • 1.5 TBSP Black Pepper
  • 2.25 TBSP Salt
  • 1.25 TBSP Cayenne
  • 2 TBSP Ground Sage
  • 1 TBSP Onion Powder
  • 3 TBSP Veggie Oil


  • 4 TBSP Unsalted Butter (I used shallot butter I made earlier in the week, though not necessary)
  • 1 tsp Ground Sage
  • 2.5 Cups Fat Free Milk
  • 1/2 Cup Fat Free Half and Half
  • 1 TBSP Salt (add more to taste)
  • 1.5 TBSP Pepper
  • .5 tsp Cayenne


  • Use any biscuit, I used the book's recipe but it's not necessary. That's the YEAST baby!

Cooking Instructions:
Start of by mixing all of the ingredients for the sausage together in a large mixing bowl. Break off a small piece of the pork and put in a pan with a drop of oil, cook through. The reason you want to do this is to be sure your seasonings are right before wrapping up to sit a few hours or overnight.

When you are ready to start cooking, preheat the oven for the biscuits and cook accordingly. While the biscuits are going, break off a 1/2 lb of the sausage mixture and put in a pan with 1 TBSP of oil over medium heat. As the sausage is cooking break it up into crumbles. 

Once the sausage is browned go ahead and throw in the butter.

Once melted throw in the flour, and stir until all of the crumbles are coated.

Once coated, pour the milk mixture directly over the sausage, and stir constantly with a spoon until the gravy coats the back. It should be a thick consistency. Once you reach that consistency, the gravy is finished, so throw in the sage, salt, pepper, and cayenne. By this point the biscuits should be done, so it's time to indulge.

I could bath in that gravy... Dip, out...