Corn Biscuits and Sausage-n-Coffee Gravy

Corn Biscuits and Sausage-n-Coffee Gravy

By: Lori - Denton, TX - 2016 Recipe Contest

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


Featured Ingredient: Elite Espresso 10 oz. Bag Ground


    • 1-1/2 cups all-purpose flour
    • 1/2 cup yellow cornmeal
    • 3 teaspoons baking powder
    • 2 teaspoons sugar
    • 1/4 to 1/2 teaspoon salt
    • 1/2 cup cold butter
    • 1/2 cup shredded cheddar cheese
    • 1 cup milk

For the gravy:

    • 1 lb bulk breakfast sausage
    • olive oil, if needed
    • 4 T all-purpose flour
    • 2 C milk
    • 2 tsp. finely ground Door County Coffee Elite Espresso
    • 30 grinds fresh pepper
    • 1/2 tsp sea salt


Directions for Biscuits:

    1. In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened.
    2. Drop by 1/4 cupfuls 2 inches apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. (Makes 12 biscuits)

Directions for gravy:

    1. In a large skillet, sauté the sausage over medium heat until cooked through. If your sausage is lean and doesn't release much fat add about 1/2 T olive oil. Sprinkle with the flour. Stir while cooking for 1 minute.
    2. Mix the espresso into the milk. Stir slowly into the sausage. Cook while stirring until thick and creamy. If it is too thick stir in a little more milk. Stir in the pepper. Taste and add salt as needed.
    3. Cut biscuits in half or leave whole and top with sausage and gravy.

Makes 12 biscuits with gravy.