We bringin' breakfast back my friends.
It's really hard for me to resist any biscuits and gravy when I see it on a menu. So much comfort on one plate. I decided it was high time we make this for ourselves, and great news, it's not as involved as you may think.
This was my first go at making home made biscuits and I was pleasantly surprised with how simple it was!
No resting or rising or yeast or any fuss with the dough. You just mix, drop on the baking sheet and bake to golden brown, buttery deliciousness.
These biscuits are a little different from the layered ones out of a can you are most likely familiar with. There is no folding required of this dough. They are called drop biscuits, and they come out buttery and soft on the inside with a perfectly crunchy top and bottom.
The best part about them? With ingredients you probably have in your pantry, you can have freshly baked biscuits ready to eat in 20 minutes. No jokes here, carbs are too important.
Now lets talk gravy.
You could buy preseasoned sausage from the store and skip the seasoning part, but I suggest mixing your own for a few reasons...
- It only adds about 5 minutes to your prep time.
- It is so much healthier for you. There are no mysterious added ingredients here. Have you ever looked at the ingredients on a Jimmy Dean package? Hint: corn syrup and monosodium glutamate (MSG) will wave back at you.
Sage, a little brown sugar and crushed red pepper flakes add the perfect flavor combo to this sausage. Bonus, you can pronounce them and know where they come from.
After browning your sausage in the pan, add butter, flour and milk to create that silky, smooth gravy.
Be sure to taste test your gravy near the end and season to your liking. I recommend a good amount of salt and definitely freshly cracked black pepper!
If you want to knock your socks off, plop a piece of fried chicken on that biscuit, drench in gravy, top with an over easy egg and add some syrup. Then die happy.
Buttermilk Biscuits and Sage Sausage Gravy
3 cups (375 grams) all-purpose flour
2 tablespoons graunlated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
1 cup cold buttermilk
Sage Sausage Gravy
1 pound ground pork
1 tablespoon fresh sage, minced
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
3 tablespoons unsalted butter
1/4 cup (32 grams) all purpose flour
3 1/2 cups milk
1 teaspoon salt, plus more to your taste
1-2 teaspoons fresh cracked black pepper
- For the biscuits, preheat your oven to 425˚. Cut your butter into cubes and return to the refrigerator to chill. Whisk all the dry ingredients together, everything but the butter and buttermilk. Add the cold butter from the refrigerator and squeeze with your fingers until it breaks down into small coarse balls in the flour. Make a well in the center and pour in buttermilk. Combine with your hands or a wooden spoon until the dough just comes together. It will be wet and sticky. Drop 1/2 cup rounds of dough on a greased or parchment paper covered baking sheet. Bake for 15 minutes, or until tops are golden brown.
- For the gravy, first make your pork sausage mix. In a medium-sized bowl, combine the ground pork with sage, brown sugar, salt, pepper and crushed red pepper. Heat a skillet over medium heat and add the pork. Cook until browned and crumbled. If your pan has a lot of grease, drain most leaving at least 1 tablespoon in the pan. Add the butter and flour to the pan. Cook and stir for 5 minutes. Add the milk and stir until it thickens, about 7-10 minutes. If it starts to boil during this, reduce the heat to low and continue stirring. Taste and season with more salt and freshly cracked black pepper.
- Pour gravy over freshly baked biscuits and serve with runny eggs to get that yolky-gravy-magic on the plate.
A few of my other favorite breakfast posts...