Biscuits and Sausage Gravy
A from-scratch, comfort food breakfast
Ingredients
Biscuits
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt I use Redmond Sea Salt
- 7 tbsp Butter I have substituted coconut oil with good results if I'm low on raw butter
- 3/4 cup Whole Milk (raw of course) Or buttermilk- either works
- 4 tbsp Butter for the frying pan
- 1/2 cup Extra flour for rolling out the biscuits
Sausage Gravy
- 1 lb Bulk Breakfast Sausage- seasoned Or plain ground pork (see notes)
- 1/2 cup Real Butter (raw if possible)
- 1/2 cup All Purpose Flour
- 2 cups Whole Milk (raw of course) If you don't have whole raw milk, use 1 3/4 cups milk, 1/4 cup of heavy cream
Instructions
To make the biscuits-
- Preheat oven to 450 degrees- Add about 2 tbsp of butter to your cast iron skillet and place it in the oven to heat.
- I usually start the biscuits first so that I can get them baked while I prepare the sausage gravy.
- Place all dry biscuit ingredients into a mixing bowl and mix together thoroughly. Cut in cold butter (or cold coconut oil if substituting) until well incorporated. Stir in milk, adding enough that the dough holds together, but is not wet.
- At this point you can either use this dough to make drop biscuits on a cookie sheet, or choose to roll it out and cut rounds. For me, it just depends on how much time I have to fuss, and though the rounds are fussy, they are sooooo much better when prepared using the roll-out method.
- If rolling out, flour your rolling area and roll dough to about 1/2" -3/4" thick depending on your preference. I usually do about 1/2", and use a 2-3" round cup or biscuit cutter to cut them out.
- Remove your pre-heated pan from the oven and spread the butter around to coat the whole bottom of it. Place biscuits in the pan and flip to coat with butter on both sides. Leave about 1/2" of space between the biscuits.
- Bake in batches for about 12 minutes, until they are golden brown, adding 2 tbsp of butter to the pan for each batch. Make sure to flip the biscuits before baking each batch so that they are buttered on both sides!
- Set biscuits aside, keep warm.
Sausage Gravy-
- Brown your breakfast sausage in a medium size sauce pan, making sure to chop it up as you go.
- If you choose to use plain ground pork for this recipe, season with- 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt (to taste), 1/2 tsp pepper (to taste), while browning. Instead of that, I have used about 2 tsp of Montreal Seasoning, with good results too.
- Once the sausage is thoroughly cooked through (do not drain), add the butter and cook a bit longer until it is melted.
- Once the butter is incorporated add the flour, stirring well and allow to saute for a minute or two.
- Then add the milk in 1/2 cup increments and stir continuously until gravy is thickened to your liking. Taste test the gravy and adjust your seasoning if needed. Serve immediately over warm biscuits!