Biscuits and Gravy is a homestyle breakfast everyone loves!
I love making breakfast on the weekends for my family. Not just cereal, but a delicious homecooked meal I know they’ll love. It’s so nice having the whole family together first thing in the morning sitting around the kitchen table. After spending all week getting up, getting the kids ready for school, my husband taking off to go to work while I work from home, some relaxed family time is a must. And what’s more relaxing than breakfast in your PJs?
I’m big on comfort food and nothing says comforting breakfast like biscuits and gravy. This recipe is super easy to make and comes together in about 30 minutes, start to finish. If you’re using canned biscuits, this meal is ready in about 10 minutes, but homemade biscuits taste SO much better! Biscuits and gravy is one of my husband’s favorite breakfasts to order when we go out. When I make this meal at home his eyes always light up. I’m kind of on the hook to keep a roll of breakfast sausage in the fridge now in case he gets a craving. Try this recipe once and you’re family will ask for it all the time too!
Biscuits and Gravy
- 1 pound breakfast-style sausage
- 2 1/2 heaping tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream or milk if you prefer
- Salt and pepper
- 2 cups flour plus more for kneading
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoon cold butter
- 2 tablespoons shortening
- 1 cup buttermilk or 1 cup milk with 1 tablespoon lemon juice
Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a fork, cut the butter and shortening into the dry ingredients until the mixture looks like crumbs.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir just until the dough comes together. (The dough will be very sticky.)
Turn the dough out onto a floured surface. Sprinkle the top of the dough generously with flour and gently fold the dough over on itself 5 or 6 times, adding flour as needed.
Press the dough flat until it is about 1/2-inch thick. Cut out biscuits with a 2-inch circular cutter.
Place the biscuits on baking sheet about 1-inch apart. Reform scrap dough, working it as little as possible; continue pressing to 1/2-inch thick and cutting more biscuits.
Bake for 15-20 minutes, or until the biscuits have risen and are golden on top.
While the biscuits bake, add the sausage to a large skillet over medium-high heat and cook until browned and no longer pink.
Sprinkle 2 1/2 heaping tablespoons of flour over the sausage and stir to coat the meat. Cook for 1 minute for remove the raw flour taste.
Stir in milk and cream, and cook the gravy over medium heat until bubbly and thick, stirring often. Season with salt and lots of pepper.
Split a few biscuits in half and top with big spoonfuls of sausage gravy. Dig in!