Is there a more comforting breakfast than biscuits and gravy? It a warm, decadent and stick-to-your-ribs type of breakfast for those chilly mornings when nothing else will do.
I highly recommend making homemade biscuits for this…if you get those pop-out canned biscuits, please please don’t tell me! These sky-high buttermilk biscuits are so delicious and easy to make, plus they are so buttery and flaky that you just can pull them apart. I cut them into squares in the original recipe, but when making the biscuits for this one, I cut into circles. That feels more traditional, right?
Use whatever breakfast sausage you like, but one accented with sage is especially nice in a thick, hearty gravy. It’s earthy flavor is a nice complement to the rich gravy. If you can’t find a breakfast sausage with sage, just add some chopped fresh sage to the gravy. If you especially like sage, you can add more to the finished recipe!
For a really simple, (partially) make-ahead breakfast, make your homemade buttermilk biscuits beforehand and refrigerate (or freeze) until ready to use. The gravy comes together in a matter of minutes, so throw it together while your biscuits bake and you’re almost to breakfast!
To make the gravy, cook the sausage first until cooked through and crisp; this will release some of the fat which will help form the roux needed to make the gravy. Sprinkle a little flour over top and cook for a few minutes to cook out that raw flour flavor. Slowly whisk in the whole milk…seriously, use whole milk! Don’t try to skimp on the fat; biscuits and gravy are not a low-fat breakfast dish and they really shouldn’t be. Season to taste with seasoned salt and sage, and crack tons of black pepper over to serve. You’re done!
I’ve always wanted to be a southerner, and now we all can be with this recipe for homemade biscuits and gravy. Don’t be tempted to pop that can of pre-made biscuits…do it right and you will be richly rewarded with this perfect weekend breakfast.
[tasty-recipe id=”36359″]
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