Hot Honey Butter Breakfast Biscuits with Charred Corn Sausage Gravy

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 1 can (8 biscuits) refrigerated buttermilk biscuit dough
• 12 oz breakfast sausage
• 1 1/2 cups fresh sweet corn kernels
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 3 tbsp unsalted butter
• 1/4 cup hot honey
• 3 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1 tsp black pepper
• 1/8 tsp cayenne
• 4 optional for frying on top large eggs

Instructions

1. 1Bake the biscuits according to package directions until deep golden, usually 12 to 15 minutes at 375°F. Keep warm.
2. 2While biscuits bake, melt one tablespoon of butter in a large skillet over medium-high heat. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 6 to 8 minutes.
3. 3Push sausage to the side, add the sweet corn kernels to the rendered fat, and let them sit undisturbed 2 minutes to char. Stir the corn into the sausage and cook one minute more.
4. 4Sprinkle the flour over the sausage-corn mixture and stir constantly for 1 minute to cook out the raw flour taste.
5. 5Slowly pour in the milk while whisking, scraping up any browned bits. Bring to a gentle simmer and cook, stirring often, until the gravy thickens enough to coat the back of a spoon, 4 to 6 minutes. Season with salt, plenty of black pepper, garlic powder, and cayenne. Stir in half the chives. Keep gravy on low heat.
6. 6In a small saucepan or microwave-safe bowl melt the remaining butter and stir in the hot honey until fluid and glossy.
7. 7Split the warm biscuits. Spoon generous ladles of charred-corn sausage gravy over the bottoms, then cap with the biscuit tops.
8. 8Drizzle hot honey butter liberally over everything so it melts into the gravy and biscuits. Scatter remaining chives on top. If using eggs, fry them sunny-side up in a separate pan and slide one onto each serving for extra protein. Serve immediately while biscuits are steamy and gravy is piping hot.