Breakfast on Sunday, October 10th, featured biscuits with sausage gravy. This is the cathead biscuit recipe that John Alunni, from the Cutting Edge Classroom, posted a while back. I’ve made it successfully a half-dozen times now, but I thought this one was going to fail! The dough ended up quite a bit wetter than expected but, with the bench scraper, I was able to gently fold in more White Lily flour without turning the finished biscuits into hockey pucks. They were still nice and fluffy much to my relief. The progression from practically batter to biscuit dough can be seen below.

biscuits and gravy batter
Biscuit batter?!?
biscuits and gravy dough
Ready to cut out biscuits after working in more flour. White Lily flour of course!

I fried up some Crooked Road Farm sausage and then made gravy from the sausage drippings. I did not get a photo of the biscuits and gravy after plating unfortunately.

making gravy in a cast iron skillet
Sausage gravy

A variety of starter dishes are served at The Sidecar Inn. Today the starter was sliced plums, raspberries, strawberries, and figs over greek yogurt. Home made granola makes a frequent appearance, as do other fruit and nut based dishes.

starter of Sliced plums, raspberries, strawberries, and figs over Greek yogurt
Sliced plums, raspberries, strawberries, and figs over Greek yogurt

the aftermath of making biscuits
The aftermath

Biscuits and gravy are just one of many home made breakfasts served guests at The Sidecar Inn every morning.