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Ahhh the ‘ole Biscuits and Gravy. A southern classic, the breakfast of champions, and… healthy? You bet. Not only will your family light up when you serve this Biscuits and Gravy recipe, but it’s so nourishing that any other version won’t compare.
To get biscuits and gravy that are satisfying and nutrient dense, quality ingredients are key. The biscuits are made from freshly milled grains and the sausage in the gravy is best sourced from a local farm.
Whole Grain Buttermilk Biscuits
I already have a dedicated post for my Whole Grain Buttermilk Biscuits. Below is an overview of how to make these delicious breakfast staples but if you want more details, be sure to check out that post as well.
To get started, preheat your oven to 450 degrees Fahrenheit.
Grease a glass pie plate (or other baking dish) and set aside. (I recently started using a well-seasoned cast iron skillet, which doesn’t need to be greased at all.)
Next, whisk together the flour, baking powder, salt, and baking soda in a heavy glass bowl. All the ingredient measurements are listed in the recipe below.
Add the lard or butter. Use a pastry blender, fork, or your *clean* fingers to incorporate the fat into the flour until it’s well mixed and crumbly.
Pour in the buttermilk and mix together using a silicone spatula or wooden spoon. Be careful not to overmix. Form a rough ball of dough.
Lightly sprinkle some extra flour over the dough. Use your hands to separate and shape the dough into 6 (or so) biscuits. Be careful not to incorporate more flour into the dough, just allow the flour to be the barrier so the dough doesn’t stick to your hands or the bowl.
Place the round biscuits in the prepared pie plate. Lightly dab the tops of the biscuits with some extra buttermilk. Roughly ½ tsp each, just so the tops are damp.
Bake the biscuits in a preheated oven for 10-14 minutes or until cooked throughout.
How to Make Sausage Gravy
While the biscuits are baking, you can make the sausage gravy. The timing is typically perfect so they will both be ready at the same time.
In a cast iron skillet or heavy bottomed sauce pan over medium-high heat, brown the pan sausage. As mentioned above, all the ingredient measurements are listed in the recipe below.
As the sausage cooks, break up the meat so that there are no large clumps. Once the meat is browned, add the extra fat (lard or bacon grease works best) and stir it in until melted. Sprinkle the flour overtop and mix until it’s well incorporated with all the grease in the pan. Allow this to cook for about 45 seconds.
Once the flour is all brown, pour in the chicken stock (if using) and the heavy cream SLOWLY. Continuously stir as you pour so that the cooked flour mixes appropriately with the liquid. It’s important to scrape the pan and keep everything moving so that the gravy will thicken.
Once the gravy is the consistency that you want, turn off the heat and add some salt to taste. Carefully remove the warm biscuits from the oven and enjoy the two together. This southern classic breakfast pairs beautifully with over-easy eggs.
Leave a comment below letting me know if you tried this recipe and what you thought! What’s another southern breakfast that you can’t live without?
Biscuits & Gravy
Ingredients
Buttermilk Biscuits
- 2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain, all purpose flour, or self rising flour – see tips below)*
- 1 tbsp Baking powder
- ½ tsp Salt
- ½ tsp Baking Soda
- 5 tbsp Lard (can substitute unsalted butter or shortening)
- ¾ cup Buttermilk (see tips below)**
Sausage Gravy
- ½ lb Pan Breakfast Sausage
- 2-3 tbsp Lard, Bacon Grease, or Butter
- ½ cup Soft White Wheat Flour, freshly milled
- ⅓ cup Chicken, Beef, or Veggie stock optional
- 1½ cups Heavy cream (can substitute milk or do a combination of the two)
- Salt to taste
Instructions
Buttermilk Biscuits
- Preheat oven to 450° F.
- Grease glass pie plate (or other baking dish) and set aside.
- Whisk together flour, baking powder, salt, and baking soda in a heavy glass bowl.2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain, all purpose flour, or self rising flour – see tips below)*, 1 tbsp Baking powder, ½ tsp Salt, ½ tsp Baking Soda
- Add lard or butter. Use a pastry blender, fork, or *clean* fingers to incorporate the fat into the flour until it's well mixed and crumbly.5 tbsp Lard (can substitute unsalted butter or shortening)
- Pour in buttermilk and mix together using a silicone spatula or wooden spoon. Be careful not to overmix. Form a rough ball of dough.¾ cup Buttermilk (see tips below)**
- Lightly sprinkle flour over the dough. Use your *clean* hands to shape into 6 (or so) biscuits. Be careful not to incorporate more flour into the dough, just allow the flour to be the barrier so the dough doesn't stick to your hands or the bowl.
- Place round biscuits in greased pie plate. Lightly dab the tops of the biscuits with some extra buttermilk. Roughly ½ tsp each, just so the tops are damp.
- Bake in preheated oven for 10-14 minutes or until cooked throughout.
Sausage Gravy
- While the biscuits are baking, make the sausage gravy.
- In a cast iron skillet or heavy bottomed sauce pan over medium-high heat, brown sausage. Break the sausage up as it cooks so that there are no large clumps of meat.½ lb Pan Breakfast Sausage
- Once meat is browned, add extra fat and stir until melted. Sprinkle in flour and stir so it's well incorporated with the grease. Allow it to cook about 45 seconds.2-3 tbsp Lard, Bacon Grease, or Butter, ½ cup Soft White Wheat Flour, freshly milled
- Once the flour is all brown, pour in the chicken stock (if using) and the heavy cream SLOWLY. Continuously stir as you pour so that the cooked flour mixes appropriately with the liquid. Stir and cook until thickened.⅓ cup Chicken, Beef, or Veggie stock, 1½ cups Heavy cream (can substitute milk or do a combination of the two)
- Turn off the heat and add salt to taste. Serve gravy over warm biscuits for a hearty breakfast your family will love!Salt
Notes
Nutrition
