Simple Biscuit Ingredients:
- 2 Cups all-purpose flour
- ½ tsp baking soda
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1½ Cups heavy cream
- 2 Tbsp unsalted butter, melted
- As needed finishing salt
Sausage Gravy Ingredients:
- 6 breakfast sausages, casings removed
- 1 Tbsp unsalted butter + more if needed
- 2 Tbsp all-purpose flour
- 1 Cup whole milk
- To taste kosher salt
- To taste freshly ground black pepper
Homemade Breakfast Sausage Ingredients:
- 3 lbs (fatty) pork butt
- 1 lb thick cut bacon
- 1½ tsp (per lb of meat mixture) fresh sage, chopped
- 1 tsp (Per lb of meat mixture) fresh rosemary, chopped
- 1 tsp (Per lb of meat mixture) fresh thyme, chopped
- ¼ tsp (Per lb of meat mixture) red pepper flakes (optional)
- ⅛ tsp (Per lb of meat mixture) freshly ground nutmeg
- ¼ tsp (Per lb of meat mixture) garlic powder
- ¼ tsp (Per lb of meat mixture) ground fennel
- 1 tsp (Per lb of meat mixture) light brown sugar
- 1 tsp (Per lb of meat mixture) kosher salt
- ¾ tsp (Per lb of meat mixture) freshly ground black pepper
Simple Biscuits and Gravy:
Simple Biscuit Method:
- Preheat the oven to 375 °F.
- Combine all dry ingredients in a large bowl.
- Add the cream and mix until just combined.
- Dump the dough out onto a lightly floured surface.
- Roll the dough out to a rectangle about ½ inch thick.
- Using a floured biscuit cutter, cut out biscuits.
- Place the cut biscuits on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
- Once the biscuits have come out of the oven, brush them with melted butter and finishing salt.
- Allow to cool slightly before serving.
Sausage Gravy Method:
- In a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.
- Add butter and allow it to melt and combine with the rendered pork fat. If there is less than 1 tablespoon of rendered pork fat, add an additional tablespoon of butter.
- Add the flour and stir to combine with a wooden spatula. Once the flour and fat has combined to form a roux, cook for an additional minute to cook the raw flour.
- Slowly add milk in multiple additions, making sure each addition has been fully incorporated before adding the next. Continue cooking the mixture over medium-low heat until thickened, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve atop freshly baked biscuits.
Improved Biscuits and Gravy:
Biscuit recipe credit: America’s Test Kitchen
Homemade Breakfast Sausage Method:
- Place meat-grinding tools in the freezer for 30 minute to 1 hour before using.
- Cube pork butt, removing any pieces of pure fat. Likewise, cut the bacon into 1 inch square and combine both meats.
- Transfer the meats to a rimmed baking sheet lined with parchment paper and place in the freezer to firm up before grinding. Make sure not to overcrowd the sheet tray, use two if necessary.
- Using the largest grinder setting or slide, grind the chilled meat.
- Add chopped herbs, red pepper flakes, nutmeg, garlic powder, brown sugar, and salt.
- Using your hands, gently fold the meat together a few times to improve the texture.
- Refrigerate or freeze until ready to cook.
Biscuits and gravy are one of the most common dishes served at breakfast in the United States. It is a delicious combination of soft dough biscuits covered with a thick gravy. It is typically made from the drippings from cooked pork sausage. White flour, milk, and bits of meat are used to create the dish. While this meal is not unique to the United States, it is a popular breakfast choice throughout the country.
Biscuits and gravy are traditionally made with two or three ingredients, but the recipe is flexible and easy to make ahead of time. For example, sausage gravy can be frozen and kept in an airtight container. Then, when you want to reheat it, just place the leftovers in a pan and reheat over medium heat. Alternatively, you can freeze the sausage gravy and reheat it in the microwave, or store it in the freezer. The biscuits can be frozen and thawed overnight in the refrigerator.
To make the biscuits, whisk together flour, baking powder, salt, and pepper. Stir in butter and then add milk until the dough is crumbly and soft. Bake the biscuits in a preheated oven or at a hot oven. Meanwhile, make the sausage gravy by cooking the sausage in a large skillet. Sprinkle flour on the sausage and add milk to create a thick sauce. Once the biscuits are done, serve them with hot gravy.