Experience the unbeatable flavor of Best Biscuits And Gravy with savory, handmade buttermilk biscuits smothered in rich pork sausage gravy. Perfect for fans of Breakfast Recipes Casserole and Breakfast Brunch Recipes, this dish combines comforting texture and zesty spice to deliver an unforgettable start to your day with perfect morning delight.

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I recently tried making my Biscuits and Gravy Bombs and they turned out to be an absolute game changer for breakfast. I mix 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon baking soda, along with a pinch of salt, then I cut in 6 tablespoons cold butter until the dough is crumbly.

I add 3/4 cup buttermilk to bring it all together and sometimes I brush the top with an egg before baking. While the biscuits are baking, I cook 1 lb pork sausage and stir in 2 to 3 tablespoons all-purpose flour to thicken the gravy, slowly whisking in 2 cups whole milk.

A dash of salt, freshly ground black pepper and even a pinch of red pepper flakes give it an extra kick. These bombs deliver a hearty mix of protein and carbs that keeps me going all morning making them one of the best breakfast recipes Ive come across.

Why I Like this Recipe

I really love this recipe because the biscuits come out so light and tender even though they’re super simple to make. I like how the sausage gravy is thick and packed with flavor, and even though i sometimes mess up the timing, it always makes me feel like i nailed it. Another reason is that every bite reminds me of lazy weekend mornings and comforting flavors from home. Finally, the whole process feels fun and rewarding since i get to enjoy a hearty and satisfying breakfast without all the fuss.

Ingredients

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All-Purpose Flour: Gives sturdy carbs and structure; not very fibrous though.
Cold Unsalted Butter: Rich flavor and tender biscuits; adds fat for moist texture.
Buttermilk: Slight tang taste that helps activate leavening and softens the dough.
Pork Sausage: Hearty protein punch, fatty and savory; makes the gravy bold and flavorful.
Whole Milk: Creamy base for gravy, smooth taste with essential proteins and fats.
Baking Powder: Leavening agent making biscuits fluffier with a subtle tang note.
Baking Soda: Works with buttermilk to create a light, airy crumb texture.
Salt and Black Pepper: Seasoning essential that elevates flavor; red pepper flakes add spicy kick.

Ingredient Quantities

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

3/4 cup buttermilk

1 egg (optional, for brushing on top of the biscuits)

1 lb pork sausage

2 to 3 tablespoons all-purpose flour (for the sausage gravy)

2 cups whole milk

Salt and freshly ground black pepper to taste

Optional: a pinch of red pepper flakes for a little kick

How to Make this

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1. Preheat your oven to 425°F. Mix 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.

2. Cut in 6 tablespoons cold butter little by little until the mix looks like coarse crumbs. Then stir in 3/4 cup buttermilk until a soft dough forms.

3. Turn the dough out on a lightly floured surface and gently knead it just a few times. Roll it out about 1 inch thick and cut into biscuits.

4. Place biscuits on a baking sheet. If u want, brush the tops with a beaten egg for a shiny finish.

5. Bake the biscuits for about 12-15 minutes or until they’re lightly golden on top. Remove them from the oven and set aside.

6. In a large skillet, cook 1 lb pork sausage over medium heat until it’s browned, breaking it up as it cooks.

7. Sprinkle 2 to 3 tablespoons all-purpose flour evenly over the sausage, stirring well so it coats the meat, then cook for another minute.

8. Slowly pour in 2 cups whole milk while stirring constantly. Let the gravy simmer until it thickens up, about 3-5 minutes.

9. Season the sausage gravy with salt, freshly ground black pepper, and if u like a kick, a pinch of red pepper flakes.

10. To serve, slice your biscuits in half (or create a little pocket) and spoon in plenty of that rich, hearty sausage gravy. Enjoy your Biscuits and Gravy Bombs for a satisfying breakfast!

Equipment Needed

1. Oven – preheat this to 425°F so your biscuits bake perfectly
2. Mixing bowl – to mix all your dry ingredients
3. Measuring cups and spoons – needed to get your flour, baking powder, salt, butter and the rest right
4. Pastry cutter or fork – cut in your cold butter until it looks like coarse crumbs
5. Wooden spoon or spatula – stir in your buttermilk and mix the dough gently
6. Lightly floured surface – roll out your dough here (a rolling pin if you have one can help too)
7. Biscuit cutter or round cookie cutter – cut out your biscuits evenly
8. Baking sheet – arrange the biscuits on it for baking
9. Pastry brush – optional for giving the biscuits a shiny finish with egg wash
10. Large skillet – cook the pork sausage and make your gravy
11. Whisk or fork – slowly mix in your milk and flour while making the gravy

These are the essential utensils and equipment you’ll be needing for this recipe. Enjoy cookin it!

FAQ

Question: Can I substitute buttermilk with whole milk? Answer: Yep, if you dont have buttermilk just add 1 tablespoon of lemon juice or vinegar per cup of whole milk and let it sit for about 5 minutes before using.

Question: How do I keep my biscuits from turning soggy? Answer: Its best to serve the gravy on the side and dip the biscuit in while eating, so they don't get too soggy.

Question: Could I make this recipe ahead of time? Answer: Sure thing, you can prep the biscuits and sausage gravy ahead but its best to reheat them separately when youre ready to eat.

Question: My gravy looks too thin, what can I do? Answer: If that happens, try simmering it a bit longer while stirring constantly or whisk in a little extra flour mixed with water to thicken it up.

Question: How long should I expect to spend on this dish? Answer: It usually takes about 30 to 40 minutes total so its pretty quick, even if its your first time.

BISCUITS AND GRAVY BOMBS! Recipe Substitutions and Variations

If you dont have all-purpose flour then you can mix in some whole wheat flour; the texture might change slightly but it’ll still work great.
Out of buttermilk? Just add a tablespoon of lemon juice or vinegar to a cup of whole milk and let it sit for about 5 minutes.
If pork sausage isn’t available, you can use turkey or chicken sausage for a leaner option. It might taste a bit different but its a solid swap.
No unsalted butter? Use salted butter instead, just make sure you cut back the additional salt in your recipe.
If you’re low on whole milk for the gravy, full-fat 2% milk is an okay replacement, or try coconut milk for a unique twist.

Pro Tips

1. When you’re working the dough, try not to overmix it cuz if you do, you might end up with tough biscuits instead of those flaky, light ones you want.

2. Make sure your butter is super cold before cutting it into your flour mix. Cold butter creates those little pockets of fat that help make the biscuits really tender.

3. When adding the milk into the sausage mixture, do it slowly and keep stirring constantly so you dont get any lumps and the gravy stays creamy.

4. If you wanna kick things up a notch, experiment with a pinch of extra red pepper flakes towards the end of cooking the gravy. It adds a bit of heat without overpowering the savory flavor.