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Please tell me that you’ve stayed at one of those roadside hotels where they offer free biscuits and gravy for breakfast? The biscuits and gravy aren’t that good, but even the sad beds look enticing after hours and hours on the highway. It’s been a while since I’ve stayed in one of those hotels but biscuits and gravy always remind me of road trips.

I have fond memories of biscuits and gravy on road trips, and not just at roadside hotels. I’m one of those people who always look up where the best breakfast is to be had and biscuits and gravy are one of my top choices. When I was thinking of a stand in for the scone and clotted cream tier of my afternoon beer, biscuits and gravy seemed like the obvious choice.

I went for teeny-tiny scones because I recently bought the cutest, most miniature round biscuit cutter. And so, these guys are TINY! I wish I had a banana for scale, but alas, there were no bananas to be found at home. You’re just going to have to imagine it. They’re a wee bit bigger than a quarter. They were so cute I almost died. Plus, they were tasty. I’m a big fan of green onions in biscuits and when I have a choice between a sweet biscuit and a savoury one I almost always choose savoury.

These itty-bitty guys are addictive, so much so that I wish I made a double batch. In fact, the day after our afternoon beer extravaganza, Mike was going to heat up some gravy to eat the leftover biscuits, but I had already ate them all. Oops! I imagine they would go down well at parties – just skewer them onto little sticks and have a big ol’ bowl of gravy for dipping!

Mini Cream Cheese and Green Onion Biscuits slightly adapted from How Sweet it Is
makes 12 mini biscuits

• 1/2 cup flour
• 1/4 tablespoon baking powder
• 1/8 teaspoon baking soda
• pinch of salt
• freshly ground pepper to taste
• 1 tablespoon sliced green onions
• 1 tablespoon cold, unsalted butter, cut into small pieces
• 2 tablespoons shredded cheddar, plus extra to top
• 2 tablespoons whipped cream cheese, as cold as possible
• 3 tablespoons milk

Preheat the oven to 450°F.

In a bowl, mix the flour, baking powder, soda, salt, freshly ground pepper, and the green onions. Cut the butter (use your hands, a fork or a pastry cutter) into the flour mix until coarse crumbs form and you still have a few pea sized butter pieces. Add in the cream cheese by the small spoonful as well as the cheddar.

Add the milk and stir until just combined. Do not over mix. Turn out onto a lightly floured work surface and pat down until about 1 inch high. Use a small cookie or biscuit cutter (about 1 inch) and cut out biscuits. Place on a parchment paper lined baking sheet, top with an extra bit of freshly ground pepper and shredded cheddar and bake for 8-10 minutes or until slightly golden. Serve with gravy for dipping.

Easy Spicy Sausage Gravy
makes about 1 cup

• 1/4 pound spicy breakfast sausage, removed from the casings
• 1 tablespoon flour
• 1 cup milk
• salt and freshly ground pepper to taste

Over medium-high heat, in heavy bottomed skillet, cook the sausage, breaking into pieces, until brown and cooked through. Sprinkle on the flour, stir and cook for a minute or two. Pour the milk into the pan in a slow stream, stirring constantly.

Cook, stirring frequently until the gravy thickens. Season with salt and plenty of freshly ground pepper. Enjoy hot.

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