Southern style Biscuits and Gravy

breakfast sausage

🥗Healthier: turkey sausage

💰Cheaper: ground pork

Turkey sausage reduces fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber.

Start by gathering all ingredients: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 12 tablespoons salted butter, 1 cup buttermilk, 10 ounces breakfast sausage, 3 strips bacon, and seasonings.

In a food processor, combine 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pulse to mix.

Add 12 tablespoons of cold, cubed salted butter to the flour mixture and pulse 10 to 12 times until the butter is cut into the flour.

Transfer the mixture to a large bowl and add 1 cup of cold buttermilk. Stir until the dough comes together and is sticky.

Lightly flour a surface and place the dough on it. Form the dough into a rectangle that is 10 inches long, 5 inches wide, and 1 inch thick.

Using a homemade biscuit cutter (3 1/2 inches in diameter), cut out biscuits from the dough. Gather excess dough, re-form, and cut out remaining biscuits until you have 8 total.

Preheat the oven to 425°F. Prepare an 11 by 17 inch baking pan by spreading salted butter around the bottom.

Place the cut biscuits onto the prepared baking pan, ensuring they are evenly spaced. Bake in the preheated oven for 15 to 17 minutes.

While the biscuits are baking, chop 3 strips of bacon into small pieces and add them to a bowl with 10 ounces of breakfast sausage.

In a large saucepan, heat over medium heat for 2 minutes, then add the sausage and bacon. Sauté for 8 minutes, stirring occasionally until golden brown.

Remove the sausage and bacon mixture from the pan and strain it using a mesh strainer to separate the pan drippings. You should have about 3 tablespoons of drippings left in the pan.

In the same saucepan, heat the 3 tablespoons of pan drippings over medium heat for 30 seconds, then whisk in 3 tablespoons of all-purpose flour for 30 seconds.

Gradually add 2 cups of whole milk to the flour mixture, stirring continuously. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon granulated onion, and 1/2 teaspoon granulated garlic. Stir to combine.

Let the gravy simmer for 3 to 4 minutes, stirring occasionally until it thickens.

Turn off the heat and stir in the sautéed bacon and sausage. Let the gravy cool for 15 minutes before serving.

For best results, serve the gravy the next day to allow the flavors to settle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens