Want that perfect breakfast made from scratch? Then I have you covered with this easy and tasty Homemade Biscuits and Gravy Recipe. This will become your new favorite breakfast recipe!
Homemade Biscuits and Gravy, what can I say about that! So many things, one is that it has been my favorite breakfast meal pretty much my whole life.
There is nothing that I have found that trumps this recipe breakfast recipe in my opinion, it is just one of those comfort meals that once you have it you really just can’t resist it.
My mom used to make this for me growing up, but she would always make canned biscuits which I get and we use from time to time too, but I love homemade biscuits.
So with this recipe you will get homemade biscuits and the homemade Sausage Gravy as well. A double whammy in my opinion! Or the best of both worlds.
Everything combined together is a nice filling meal perfectly served with a glass of your favorite fruit juice or coffee and you will be satisfied! Even leftovers are amazing.
Some of my other favorite breakfast recipes that we have on our site include French Toast, Chocolate Glazed Donuts and Easy Pecan Sticky Buns!
WHY THIS RECIPE WORKS:
- Everything is 100% homemade.
- This serves a crowd and can be easily doubled.
- You can use canned biscuits as a time saver if you’d like.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Baking soda
Salt
Butter
Buttermilk
Egg
Whole milk
Ground pork breakfast sausage
Garlic powder
Onion powder
Pepper
HOW TO MAKE THIS HOMEMADE BISCUITS AND GRAVY RECIPE:
Biscuits:
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt.
- Add the butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas.
- Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined.
- Turn out onto a floured surface, or a large piece of parchment.
- Press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ยฝ inch thick.
- Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching.
- Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.
- Whisk together the egg and 2 tsp milk and brush over biscuit tops.
- Place in the oven and bake for 20 minutes until risen and golden, remove to a cooling rack to make your gravy.
Sausage Gravy:
- In a large skillet over medium-high heat add the sausage and break it up into crumbles. I like to keep the sausage in larger crumbles, but you can chop it up as fine as you want. Brown the sausage well and cook it until there is no pink left, stirring occasionally.
- Add the flour to the pan and toss it in the sausage to coat in the sausage fat.
- Add the garlic powder, onion powder, and black pepper, cook for about 30 seconds until fragrant, stirring constantly.
- Slowly stream in the whole milk while stirring it in constantly. Sometimes I like to add a little milk, stir it in completely, then add a little more, repeating this process until all the milk is poured in, this helps to make sure there are no lumps.
- Cook, stirring occasionally until the mixture simmers, simmer for about 2-3 minutes until thickened. Keep in mind that the gravy will thicken as it cools. Taste, add more pepper if desired, also add a little salt in if you think it needs it. Sometimes the sausage can be on the saltier side so I wait to taste before adding any in.
- Serve immediately over your favorite biscuits.
How easy and tasty is that. I really like making my own homemade Buttermilk Biscuits because they are technically easy and absolutely delicious.
The biscuits we use in this recipe are actually my Cheddar Biscuit without the cheese in the, if you want a little cheese in your biscuit you can use the way the original recipe is written!
WHAT IS A BISCUITS AND GRAVY RECIPE?
Biscuits and Gravy is a popular dish in the us and most particularly the southern part. It is made up of fluffy soft biscuits, homemade or canned and then it is covered in either a sawmill or meat gravy.
The meat gravy is used from the drippings of the sausage with milk, seasonings and flour added to it to give it a nice and thick consistency.
CAN I USE CANNED BISCUITS?
Absolutely, if you are not in the biscuit making mood or don’t have the ingredients available or are just wanting something quicker you can absolutely use store bought canned biscuits.
The bigger the biscuits the better, we like to use Pillsbury Grands when we make these, flaky, buttermilk, doesn’t matter they all taste delicious with this recipe.
HOW TO STORE:
The Sausage Gravy can be stored in an airtight container or ziptop bag in the refrigerator for up to 3-4 days. It can be reheated on the stove in pan you might need a little milk to thin it out.
The gravy can also be stored in the freezer. Let cool then place in a freezer bag and it will keep in the freezer for up to 1 month. To defrost place in refrigerator overnight then reheat on stove.
The biscuits can be stored at room temperature covered or in a ziptop bag for up to 2 days or you can place them in the refrigerator for up to 1 week.
You can reheat these in the microwave while you reheat your Sausage Gravy before serving.
TIPS AND TRICKS:
- Make sure you use breakfast pork sausage and not regular pork sausage.
- You can use any kind of breakfast pork sausage you like, milk, regular, flavored, it is up to you and your flavor preference.
- Some people like to spice their gravy up, you can add some red pepper flakes if you want a more spicier gravy.
- Add more salt and pepper as needed, we just taste as we go.
- The sausage gravy can be frozen, see my tips above.
- If you want to use canned biscuits you can.
- This recipe is easy able to be doubled, so if you have a large family you can double it or double and store for later consumption.
If you are looking for that perfect breakfast that is both comforting, easy and absolutely mouthwatering then you have to make my Homemade Biscuits and Gravy Recipe!
If you like this recipe you might also like:
If you’ve tried these EASY PECAN STICKY BUNS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Homemade Biscuits and Gravy Recipe
Ingredients
Biscuits:
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cut into small pieces
- 1 cup buttermilk
- 1 egg beaten
- 2 tsp milk
Sausage Gravy:
- 1 pound ground pork breakfast sausage
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp fresh black pepper or more to taste
- 3 cups whole milk
Instructions
Biscuits:
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt.
- Add the butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas.
- Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined.
- Turn out onto a floured surface, or a large piece of parchment.
- Press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ยฝ inch thick.
- Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching.
- Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.
- Whisk together the egg and 2 tsp milk and brush over biscuit tops.
- Place in the oven and bake for 20 minutes until risen and golden, remove to a cooling rack to make your gravy.
Sausage Gravy:
- In a large skillet over medium-high heat add the sausage and break it up into crumbles. I like to keep the sausage in larger crumbles, but you can chop it up as fine as you want. Brown the sausage well and cook it until there is no pink left, stirring occasionally.
- Add the flour to the pan and toss it in the sausage to coat in the sausage fat.
- Add the garlic powder, onion powder, and black pepper, cook for about 30 seconds until fragrant, stirring constantly.
- Slowly stream in the whole milk while stirring it in constantly. Sometimes I like to add a little milk, stir it in completely, then add a little more, repeating this process until all the milk is poured in, this helps to make sure there are no lumps.
- Cook, stirring occasionally until the mixture simmers, simmer for about 2-3 minutes until thickened. Keep in mind that the gravy will thicken as it cools. Taste, add more pepper if desired, also add a little salt in if you think it needs it. Sometimes the sausage can be on the saltier side so I wait to taste before adding any in.
- Serve immediately over your biscuits.
Notes
- Make sure you use breakfast pork sausage and not regular pork sausage.
- You can use any kind of breakfast pork sausage you like, milk, regular, flavored, it is up to you and your flavor preference.
- Some people like to spice their gravy up, you can add some red pepper flakes if you want a more spicier gravy.
- Add more salt and pepper as needed, we just taste as we go.
- The sausage gravy can be frozen, see my tips above.
- If you want to use canned biscuits you can.
- This recipe is easy able to be doubled, so if you have a large family you can double it or double and store for later consumption.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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