Southern comfort meets local island tradition in this unforgettable breakfast dish by Chef Mari Wills, Season 1 Fan Favorite on Kitchen Scraps. Drawing inspiration from her years living in Georgia and her hands-on experience as a kitchen researcher in Hawaiʻi, Chef Mari reimagines the classic biscuits and gravy with a nutritious, local twist.
By utilizing steamed, blended ʻulu (mature breadfruit) as the creamy foundation for the gravy, this recipe achieves a rich, velvety texture with a fraction of the heavy butter and cream typically required. Paired with savory diced Portuguese sausage and baked over freshly made herb biscuits, it’s a hearty meal that celebrates local staple ingredients.
For more unique island-inspired treats from Chef Mari, be sure to try her famous Ube Haupia Cheesecake Eggrolls. To learn more about incorporating sustainable breadfruit into your everyday cooking, visit the Hawaiʻi ʻUlu Cooperative.
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Biscuits & ʻUlu Gravy By Chef Mare Wills
Ingredients
‘Ulu Gravy:
- 1 cup Portuguese sausage small diced
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour
- 1 cup low-fat milk
- 1 cup steamed ʻulu mature breadfruit
- 1 cup chicken stock more as needed
- 1/4 tsp smoked paprika
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1 tsp shoyu optional
- to taste Salt and pepper
- 1/2 cup sliced green onion for garnish optional
Savory Biscuits:
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp parsley chopped
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 cup heavy cream more as needed
- 5 Tbsp unsalted butter cubed and chilled
- 1 egg yolk
- Furikake or pa’akai for garnish optional
Instructions
'Ulu Gravy:
- Add steamed ‘ulu to blender with chicken stock, blend until smooth and set aside.
- In a saucepan over medium heat, cook the Portuguese sausage until lightly browned and some fat has rendered. Remove half and reserve for garnish.
- Add the onions to the pan. Cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds.
- Whisk in the pureed ʻulu until fully incorporated and velvety smooth. Thin out gravy with more chicken stock until desired consistency.
- Season with black pepper, white pepper, thyme, smoked paprika, salt, and shoyu if
- using.
- Simmer for 5–10 minutes, stirring occasionally. If the gravy becomes too thick, add additional chicken stock or milk until it reaches your desired consistency.
- Fold the reserved Portuguese sausage back into the gravy or sprinkle it on top when serving.
For the Biscuits:
- Add dry ingredients to a large mixing bowl and whisk until combined.
- Using a biscuit cutter or fork, blend in the cubed butter into the flour mixture until sand-like consistency
- Make a well in the bowl and pour in heavy cream, gently fold the cream until dough forms.
- Using a scooper, scoop the dough and place on to a parchment lined sheetpan, spacing biscuits 2 inches apart.
- Mix egg yolk with heavy cream and egg wash the tops of the biscuits.
- Top biscuits with a dash of furikake or pa’akai before baking
- Bake at 400°F for 15 minutes or until golden brown.
- Serve biscuits with generous amount of ‘ulu gravy.