Biscuits + Gravy
Erica Lea K on Nov 9th 2010
When I was a little girl (around eight or ten) I would always request Biscuits and Gravy for my birthday. To me, there was no meal more delicious.
Hot, homemade biscuits.
Crumbled, ready to received some gravy goodness.
Drenched in sausage gravy. Seriously delicious.
Notes: I have included my favorite recipes for homemade sausage, gravy, and biscuits. You could, of course, use store-bought sausage, but I find that it is often filled with MSG.
We usually double or 1.5 times the biscuit recipe. One recipe makes about 12 biscuits.
I know this recipe looks long, but it’s definitely worth it.
Homemade Biscuits & Gravy
Ingredients:
For the Biscuits: (Makes about 12, double if desired)
- 2 cups (8 oz) whole-wheat pastry flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons cold butter, cut into small pieces or lard
- 3/4 cup plus 2 tablespoons buttermilk, plus more if needed
For the Sausage:
- 1 1/2 teaspoons salt
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 3/4 teaspoon marjoram
- 1/2 teaspoon ground pepper
- 1 pound ground pork
For the Gravy:
- 12 tablespoons butter or lard
- 3/4 flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 6 cups milk
Directions:
For the Biscuits:
Preheat oven to 450° F.
1) In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Add the butter and toss lightly with a fork to coat the butter with flour. Using a pastry cutter, a fork, two knives, or your fingertips, cut the butter into the flour. Work quickly to keep the butter firm.
2) Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.
3) Transfer dough to a flat surface sprinkle with remaining 1/4 cup flour. Roll the dough to coat with flour then pat out into a rough rectangle about 1/2-inch thick and fold into thirds. Repeat the patting and rolling. Pat the dough out to a thickness of about 1 inch. Using a 2-inch round cutter, cut out biscuits and place onto an ungreased baking sheet, placing the biscuits 1 inch apart as they will spread.
4) Bake 10-12 minutes or until the biscuits are golden brown.
For the Sausage:
1) Mix all seasonings with the pork thoroughly.
2) Crumble into a pan. Cook on medium heat until no longer pink. Set aside.
For the Gravy:
1) Melt butter in a saucepan set over medium-low heat. Blend in the flour, salt, and pepper. Cook over medium-low heat, stirring, until smooth and bubbly.
2) Slowly stir in milk. Increase heat to medium and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir one minute. Add the sausage and stir.
To Eat:
Crumble one or two biscuits onto your plate. Ladle some gravy over the top. Season with salt and pepper to taste. Enjoy!
Serves approximately eight.
Filed in Baking, Main Dish, Quick Bread, Reuben Approved
Good idea on the sausage, honestly I hadn’t thought of making mine own sausage! Amazing how the simple ideas seem to escape us!
great recipe! I make my own sausage all the time, but I havn’t found a paticular recipe the I use every time..maybe this will be the one!
love,
cathy b. @ brightbakes
Yum - this is the ultimate comfort food. Beautiful pics and great recipe! Thanks!
You’d have my fiancée eating out of the palm of your hand with these! And to think he grew up in WI like me. Huh. Looking tasty!
Cheers,
*Heather*
Biscuits and Sausage Gravy is my absolute favorite breakfast!!!! YUMMY!
Those look truly delicious. Biscuits and gravy are a wonderful, wonderful thing indeed.
When I was in the US I tried my best to find a recipe for sausage gravy from scratch - it seems I was asking the impossible, thank you so much for sharing this. Biscuits and gravy was my absolute favourite thing to eat while I was there.
I thought that was going to be too much gravy so I lessened it. I should have just stuck to what you said and made that much gravy! Mine was a little lumpy, any tips? I made mine with bacon grease because I had made bacon and butter is expensive here in Singapore.
Ashley: My dad always complains if there isn’t enough gravy, so I try to make lots! As to lumpiness: Did you use a whisk? Did you add the milk slowly? I find if I add the milk all at once it tends to be lumpier. Bacon grease sounds wonderful! Last time we made it we used lard. Yum!
this looks really really good! I can see why you requested it for your special meal. Yum!
Hi,
Today I came across your blog {via lens and needle} and have fallen head-over-heels in love. There are eleven or so of your recipes bookmarked and one printed off to cook tomorrow morning, as it’s getting late here.
I’d never heard of biscuits with gravy. Here {in England} biscuits are cookies, so it would basically be cookies with gravy… Surely an interesting take on the flavours, but perhaps not the tastiest? Anyway, this recipe sounds scrumptious!
Thanks Erica. No, I didn’t pour it in slowly. There is the problem. Thanks for letting me know. I’ll be sure to do it that way next time.
Just want to let you know, I really enjoy your blog. I’ve got 4 sisters and one brother, youngest sister is only 10 months though, so I know all about cooking for seven!
I was wondering can I substitute sausage with anything else not containing beef, pork or turkey?
Kiran: I have only made biscuits & gravy with beef or pork sausage. I’m sure it would work with another kind of sausage, it would just have a different flavor and texture.
Ohhhh this looks so yummy!! I love your pictures .
I’m curious about the lighting in these pictures…are they taken by a window? Do you find it hard to take pictures in artificial lighting? Also, do you use photoshop for any of them?
This looks soooo delicious. Have been a longtime fan of your blog but haven’t commented very often. Happy holidays!
I love biscuits with gravy. I noticed you crumbled them up first, just like we used to do at home when I was a girl.
Oh my goodness, my daughters also request this for their birthday breakfast! Growing up we never took the time to make biscuits, ours came out of a can. But I make my own now, yummy!
[...] Biscuits and Sausage Gravy. A perfect morning demands sausage gravy. Biscuits and Sausage [...]
I just went on pinterest to find some good biscuits and gravy recipes! I decided I had all the ingredients for this one and wanted to try! Just a heads up, you didn’t write tsp, tbsp, or cup next to flour for the gravy part. I’m assuming it’s teaspoons but I guess I’ll find out! Just wanted to let you know so you could add that in!
I love biscuits and gravy. It’s the perfect Sunday Breakfast!
I love sausage and biscuits….i did not start eating it until i moved to the south though…..i like your recipe, but when i make this i cook my sausage and make the gravy in the same pan…..you add your flour and butter to the sausage and cook it for about two minutes (essentially a roux) and then you add your milk into the pan and cook until the gravy boils then turn it way down and simmer gently for about 5 minutes. this way the gravy has much more flavor. just a suggestion.
Oh my goodness. You are a girl after my own heart. Biscuits and gravy for birthday breakfasts is one of the top ten best things in the whole world. I cannot wait to try your recipe! Thank you for posting this!
To keep your gravy from getting lumpy - add the flour to coat the browned sausage and then brown slightly again so that the flour isnt sticky anymore before adding your milk. You shouldnt have any lumps
Works the same with chicken fried steak gravy 