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Leftover Champagne Gravy and Biscuits

Buns in my Oven Recipe by
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Leftover Champagne Gravy and Biscuits
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Leftover Champagne Gravy and Biscuits

A new twist on a traditional breakfast favorite!

Ingredients

For the biscuits

2 1/4
cups Original Bisquick™
2/3
cup milk

For the gravy

1
pound breakfast sausage
1
tablespoon butter
1/4
cup flour
2
cups flat champagne, plus more as needed

Directions

  • 1 Preheat the oven to 450ºF.
  • 2 Add the Bisquick and milk to a medium bowl and stir with a wooden spoon.
  • 3 Sprinkle a sheet of parchment paper with more Bisquick and turn the dough out on the surface. Knead 10 times, adding more Bisquick if needed to keep the dough from sticking to your hands.
  • 4 Pat into a uniform shape about 1/2-inch thick.
  • 5 Cut into biscuits with a biscuit cutter or the rim of a glass.
  • 6 Bake on an ungreased baking sheet for 8-10 minutes or until golden brown. Set aside.
  • 7 While the biscuits are baking, add the sausage and butter to a large skillet over medium heat. Use a spatula to break up the sausage into small pieces.
  • 8 Cook, stirring often, until no longer pink.
  • 9 Sprinkle the flour over the sausage, stir and cook for 1 minute.
  • 10 Pour 1/4 cup of the champagne into the pan and scrape up the browned bits on the bottom of the pan.
  • 11 Add the remaining champagne and continue stirring and cooking until thickened. Add up to 1/2 cup more champagne to thin the gravy, if you prefer.
  • 12 Split the biscuits in half and top with the gravy. Serve immediately.
See Step By Step

Step By Step  

You rang in the New Year, but what to do with the leftover champagne? Make breakfast, of course!

As prepared by Buns in my Oven,

These easy biscuits smothered in thick champagne gravy will revive you the morning after. 

Imagine this: It’s New Year’s Day. You wake up and you’re maybe just a leeeeetle bit hungover. Or maybe you’re a lot hungover. That’s your choice and I’m not here to judge you.

You look around and, amidst the empty beer bottles and trash on the floor, you notice a couple of half empty champagne bottles.

You’re not throwing those away, right? No. You most certainly are not.

Not when we can make breakfast out of flat champagne. Besides, doesn’t everyone recommend drinking a little alcohol in the morning to help with a hangover? This is that, but better. Hangover food at its finest!

First, we’re going to make some biscuits. Now, I know you’re thinking, "Lady, I’m hungover. I don’t want to make biscuits". 

It’s okay, because these are the simplest dang biscuits ever.

 

Leftover Champagne Gravy and Biscuits

Grab some Bisquick and pour in some milk. Stir it up.

Leftover Champagne Gravy and Biscuits

Turn it out onto a sheet of parchment lined with extra Bisquick. The parchment makes for easy clean up. Knead it for a minute and then pat it into shape.

 

Leftover Champagne Gravy and Biscuits

Cut out your biscuits and bake ‘em up.

 

Leftover Champagne Gravy and Biscuits

While your biscuits are in the oven, drop some breakfast sausage in a hot skillet along with a pat of butter and start breaking it all up.

 

Leftover Champagne Gravy and Biscuits

Once the sausage is cooked through, you’ll sprinkle on some flour and stir it around. The sausage should get a little dry and freaky looking.

 

Leftover Champagne Gravy and Biscuits

Now, for the fun part! Pour in a little champagne and start scraping all that browned sausage-y goodness off the bottom of the pan. There is so much flavor to be found from deglazing your pan!

 

Leftover Champagne Gravy and Biscuits

Add the rest of the champagne and continue cooking over medium heat until it’s a nice, thick gravy. You can add more champagne if needed to thin things out to your liking. We like thick gravy up in hurr.

 

Leftover Champagne Gravy and Biscuits

Now just grab a hot biscuit, split it in half, and top with your boozy breakfast.

 

Leftover Champagne Gravy and Biscuits

Divine.

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Nutrition Information 
No nutrition information available for this recipe
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