Biscuits and Gravy

Biscuits and Gravy
Biscuits and Gravy

I’ve mentioned before my habit of making breakfast for dinner when I’m in the mood for easy cooking or a change of pace. One of our favorite breakfast dinners is biscuits and gravy. There is just something about the combination of a hot flaky biscuit and creamy sausage gravy that is heaven.

I have a couple different biscuit recipes I use. I totally love the Callie’s Hot Little Biscuit copycat recipe. If you have never tried Callie’s in Charleston it is an experience. The biscuits are very soft and loosely formed… extremely tender. I love those, but I feel like they don’t quite stand up to all the gravy poured on top, so for this recipe I use a more standard biscuit recipe.

I mix my biscuit dough as I do my scone and pie dough, with my hands. But you can also use a pastry cutter or a fork or whatever tool you are comfortable with. I just prefer the control of my hands, but you do need to work fast and carefully as to not warm the butter too much. You can see my tutorial on working butter into flaky doughs here in my post on making a galette.

Making biscuits

The gravy for this recipe is super simple. Just ground sausage, some flour, dried sage, pepper, salt and whole milk. It is soooo delicious though.

I almost always serve with this fried eggs since I always have extra eggs around from my hens. It doesn’t need anything extra though, so you can skip that if you want. Biscuits and gravy is delicious any time of day… try for breakfast, brunch, or even for dinner. 🙂

Biscuits and Gravy

Tender, flaky buttermilk biscuits in rich sausage gravy with fried eggs
Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast, Main Course
Servings 5 people


For the biscuits:

  • 3 cups AP flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbsp unsalted butter cold and cut into pieces
  • 4 tbsp crisco cold (or 4 more tbsp butter)
  • 1 1/4 cups buttermilk cold

For the gravy:

  • 1 tsp ground fennel or fennel seed optional but yummy
  • 1 tsp ground sage
  • 1 1/2 tsp pepper
  • 1 lb ground pork breakfast sausage
  • 1/4 cup flour
  • 3 cups whole milk
  • salt to taste


For the biscuits:

  • Heat oven to 450. Line a baking sheet with parchment paper. In a large bowl combine the flour, sugar, baking powder, baking soda and salt and whisk until combined.
  • Add the cubed butter and shortening and work into the flour until it resembles a coarse meal. I use my hands but you can use a pastry cutter. Just make sure the butter stays cold. Pour in the buttermilk and toss until it starts to come together.
  • Turn onto a lightly floured surface and use a bench scraper to bring the dough together and fold over onto itself, working it just enough to bring together into a mass. Pat into a 3/4 inch circle. Use a floured circle cutter about 3 inches across and cut out the biscuits and place on baking sheet. Gather the extra dough and repeat. You should get about 8 biscuits.
  • Bake for about 5 minutes and reduce the oven temp to 400. Rotate the pan and bake for another 10-15 minutes until they are golden brown and cooked through.

For the gravy:

  • Combine the flour, fennel, sage and pepper in a bowl. Cook the sausage until browned and cooked through. Sprinkle the flour over and cook until it is absorbed, stirring constantly. Slowly pour in the milk and whisk until it comes together. Simmer for about 5 minutes and season with salt.
  • Split a biscuit and pour the gravy over. Serve with fried eggs if you like.
Keyword Breakfast, Eggs, Main Dish

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