Cream Biscuits & Sausage Gravy

Original Recipe HERE

This is definitely not a recipe for anyone trying to lose weight (or avoid a heart attack), but it was great "comfort"-style food.  I was a little confused on the sausage to buy, but I found a 12-ounce pack of Bob Evans links (a 12 count).  It was a bit hard to crumble it well enough, and I ended up chopping it further on a cutting board.  Next time I'll try one of those large packages that seems to be ready to burst and makes me wonder if that sudden tingling I'm feeling in my left arm is imaginary or cause for concern.  Or I'll spring for chicken sausage if I can find it.

It wasn't until I had started making this for dinner that I realized in the original post that it's a breakfast food.  Oops.  That has never stopped me before...and it just meant that I didn't have to wait another 24 hours to justify eating the leftovers.  *J* didn't eat much, but he has entered a picky phase.  *N* ate it and asked for a second bowl (which she didn't finish).  However, both kids enjoyed having the biscuits the next morning spread with honey and jelly.

Ingredients

* Cream Biscuits

2 cups all-purpose flour, plus extra for dusting the work surface

2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream [I only had 1 cup and used half-and-half for the rest]
* Sausage Gravy
12 oz bulk pork sausage
1/2 cup chopped onion [optional]
2 Tablespoons all-purpose flour
2 cups milk [I used 1 cup 2%  and 1 cup skim]
Salt and freshly ground black pepper, to taste

Directions
* Cream Biscuits
(1) Preheat oven to 425º. Line a baking sheet with parchment paper.
(2) In a medium bowl, whisk together flour, sugar, baking powder and salt.
(3) Stir in 1 1/4 cups of cream with a wooden spoon until a dough forms (about 30 seconds). Turn the dough out onto a lightly floured surface.
(4) Use the remaining 1/4 cup of cream to moisten any flour left in the bowl; add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.
(5) Shape the dough into a 3/4" thick circle. Using a 2 1/2" floured cutter (approximately), cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits.
(6) Bake biscuits until golden brown (about 15 minutes), rotating the pan halfway through baking.
* Sausage Gravy (prepare while biscuits are in the oven)
(1) Heat a medium skillet over medium-high heat. Add sausage and cook until well-browned (about 7 minutes), breaking it up as much as possible.
(2) Transfer to a plate and set aside, keeping the rendered fat in the pan.
(3) Add onion to skillet; sautee until just tender.
(4) Sprinkle flour into skillet and whisk for about 1 minute.
(5) Continue whisking while slowly adding the milk. Bring to a boil; reduce heat and simmer about 2 minutes. (6) Add a generous pinch of salt and pepper to taste. Stir in sausage.  Serve over split biscuits.

Kid Participation:
* Whisk dry biscuit ingredients
* Knead dough
* Roll dough
* Cut out biscuit shapes (or free-form their own)