Chive Biscuits with Sausage Gravy and Roasted Tomatoes
 
 
This recipe has several steps but none are overwhelming or hard. Biscuits and gravy have been a southern staple because of their deliciousness and ease. The roasted tomatoes compliment the Italian sausage and chive biscuits and also cut the richness and bring some bright acidity to this dish.
Author:
Recipe type: Breakfast
Serves: 4-6 servings
Ingredients
  • ROASTED CHERRY TOMATOES
  • 2 pints cherry tomatoes
  • 2 T olive oil
  • Salt and pepper
  • SAUSAGE GRAVY
  • 1lb Italian sausage, casing removed (use hot Italian if you prefer more spice)
  • ⅓ C flour
  • 4 C whole milk
  • ½ tsp black pepper
  • Salt to taste
  • CHIVE BISCUITS
  • 2 ¼ C Flour
  • 1 T sugar
  • ¾ tsp salt
  • ½ tsp baking soda
  • ½ C finely chopped fresh chives
  • 9 T cold butter, cubed
  • ¾ C cold buttermilk
Instructions
  1. -ROASTED CHERRY TOMATOES-
  2. Preheat oven to 375 degrees
  3. Slice the tomatoes in half
  4. Spread the tomatoes in a single layer on a half-sheet pan or jelly roll pan
  5. Sprinkle the tomatoes with the olive oil
  6. Roast tomatoes for 35-40 minutes until tomatoes collapse and start to caramelize
  7. Remove from oven and season with salt and pepper
  8. -SAUSAGE GRAVY-
  9. lb Italian sausage, casing removed (use hot Italian if you prefer more spice)
  10. ⅓ C flour
  11. C whole milk
  12. ½ tsp black pepper
  13. Salt to taste
  14. -CHIVE BISCUITS-
  15. Preheat oven to 425 degrees
  16. In the bowl of a stand mixer combine dry ingredients and chives
  17. Add the butter to the flour mixture and mix on medium speed until the butter is the size of peas
  18. Remove the bowl from the mixer, add the buttermilk and stir with a fork until a shaggy dough forms.
  19. Using your hands, gently knead the biscuit dough in the bowl to incorporate remaining flour mixture
  20. Empty the bowl onto a lightly floured surface.
  21. Use your fingertips to pat the dough into a ½ -¾ inch thick rectangle
  22. Use a knife to trim and straighten the dough edges
  23. Cut the biscuits into 12 equal squares and arrange on a half-sheet pan or cookie sheet lined with parchment or a non-stick baking mat.
  24. Bake for 12-15 minutes until the biscuits are golden brown
  25. -TO SERVE-
  26. Break or cut two biscuits in half and arrange on a plate
  27. Scoop a generous amount of sausage gravy over the biscuits
  28. Garnish with roasted cherry tomatoes
Notes
Feel free to substitute any herb for the chives. These biscuits would be delicious with sage, scallions, parsley, thyme or any combination. The sausage can also be substituted with breakfast sausage or any of your favorite fresh sausages from your butcher.
Recipe by Tart of Gold at https://atartofgold.com/chive-biscuits-with-sausage-gravy-and-roasted-tomatoes/