Melt in your mouth buttermilk biscuits smothered in creamy sausage gravy. It’s the ultimate made from scratch breakfast comfort food.
Biscuits & Gravy
- baking sheet
- Glass or biscuit cutter
- large skillet
- Pastry brush
- 3 cups all-purpose flour
- ¾ cup coconut oil softened
- 1 Tbs. baking powder a level tablespoon
- 1 tsp. salt a level teaspoon
- 1¼ cups buttermilk
- ½ stick butter melted
Creamy Sausage Gravy
- 1 lb pork breakfast sausage cooked and crumbled, do not drain
- ⅓ cup all-purpose flour
- 3 cups whole milk
- Dash hot sauce
- Preheat oven to 425°
- With the mixer on low, combine the dry ingredients and the coconut oil until the mixture resembles course oatmeal and sticks together.
- Add the buttermilk, and with a spatula gently work it into the mixture. Never knead biscuit dough. The less the dough is handled, the lighter the biscuits will be.
- Add a splash of milk if the dough is too dry.
- Sprinkle flour into a cutting board and place the biscuit dough on the cutting board. With your hand, flatten the dough to about an inch thick.
- With a glass or biscuit cutter, cut the biscuits out and place them on a baking sheet.
- Melt the butter and brush it all over the tops of the biscuits.
- Bake at 425° for 20-25 minutes until the biscuits are golden brown.
Creamy Sausage Gravy
- Sprinkle ⅓ cup of flour over the hot sausage crumbles until the crumbles are well coated. This makes the roux that thickens the gravy.
- With the burner on medium-high, add 3 cups of whole milk to the sausage/flour mixture in the skillet.
- Add a splash of hot sauce and salt and pepper to taste.
- Stir the gravy continuously on medium-high until it thickens and gets bubbly – about 5 minutes.
Putting it Together
- On a serving plate, cut a biscuit in half and ladle sausage gravy generously over both halves and serve.
The Ultimate Breakfast Comfort Food
Soft, flaky buttermilk biscuits. Creamy, savory, sausage gravy. Add a piping hot cup of dark roast coffee and a fruit salad and you have a breakfast made in heaven.
Biscuits and gravy are lazy Sunday mornings in the country. They’re family gathered around the table in PJs enjoying conversation about the fun had together over the weekend. They are that last hurrah before Monday morning.
The Key to Great Biscuits
The key to making light, fluffy biscuits is working the dough as little as possible. Don’t worry about the dough being crumbly when you put it on the baking sheet. Good biscuit dough will feel like its about to fall apart in your hands when picking it up to put on the baking sheet.
Brushing the tops of the biscuits with butter just before baking gives that wonderful crunch. Southrons (like me) save their bacon drippings in jar in the refrigerator. They melt bacon drippings to brush on biscuits. Go ahead and give that a try as well! I used butter for this recipe because its what most people will have on hand.
Smooth Gravy: It’s in the Flour
There’s a reason to not drain the fat from the sausage crumbles when browning them. Flour is the gravy’s thickener. Fat and flour combined with heat create a roux, which thickens liquids.
In sausage gravy, the fat absorbs the flour coating the sausage crumbles when the flour is added. The fat and flour create the roux. When the flour-coated sausage is hot when the milk is added, the gravy begins to thicken slowly and without lumps.
Medium-high is just the right setting for the burner when making gravy. Set the heat too low and the gravy will take forever to thicken and get lumpy. Set the heat too high and the gravy will scorch. The gravy should bubble slightly as its being stirred while cooking. Consistent stirring on medium-high heat will yield a smooth gravy with a lovely consistency.
Making both biscuits and gravy well is more than following the recipe and getting the ingredients right. There’s a “feel” to it. Fortunately, video helps with getting that intuition down because its possible to see what good biscuit dough looks like and what good gravy looks like and how to get it.
Enjoy this recipe! May it make your lazy mornings extra special.