Breakfast Shortcakes

Okay, this is really just sausage gravy dressed up a bit with some chopped mushrooms and onions. Everyone one in Sunday school seemed to enjoy these.

If you don't like mushrooms and/or onions, just leave them out and have plain old country-style sausage gravy! I used Mary B.'s frozen tea biscuits for the biscuits.

Breakfast Shortcakes

Breakfast Shortcakes

1 lb. bulk pork sausage
1 container mushrooms, chopped
1/2 cup chopped onion
1/2 cup flour
3 - 4 cups (depending on how thick you like your gravy) half-and-half or milk
salt and freshly ground pepper
Biscuits, baked (I use frozen tea biscuits)

Cook the sausage, breaking up chunks, in a large skillet over medium heat until done;
Remove from pan and drain. Return to pan and add the mushrooms and onion;
Cook until onion and mushrooms are tender and any liquid is evaporated. Add the
flour, stirring until the sausage mixture is well coated with the flour.
Slowly stir in the half-and-half; cook until thickened. Add salt and pepper to taste.

To serve, split the biscuits in half, placing the bottoms on individual plates. Spoon
the gravy over the bottoms and place the biscuit top on top of the gravy.