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Sausage Bacon Biscuits and Gravy
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Why...oh...why haven't I ever made biscuits and gravy from scratch until now? This is super embarrassing to admit but I've always bought the yuckie pre-packaged dry gravy mix, or even worse... the canned sausage gray. Please don't laugh.
I couldn't figure out why my hubby never wanted me to make biscuits and gravy and always complained about them. It was just annoying for years (6 to be exact) but now I understand. It's because canned gravy is not good for you and it's not good period. But for a city girl that had never made biscuits and gravy from scratch I really didn't know any better. That's my excuse and I'm sticking to it 😉
So when I started my Biscuits and Gravy adventure Joe requested that I put bacon in the gravy in addition to the sausage. Uhm, Ok. I figured since he wasn't a huge fan of this meal that I would do anything he wanted to make it better so he wouldn't complain. It totally worked! Not only did he not complain, he went back for seconds and even said I could make this meal again for breakfast if I wanted.
Maybe it had something to do with the fluffy inside slightly crunchy outside biscuits... or maybe it was my awesome flavored gravy with bacon? I don't know but I do know that this is a husband approved, kid approved, mom approved meal that we will be making again for a Saturday morning breakfast in the near future!
Sausage Bacon Biscuits and Gravy
Sausage Bacon Biscuits and Gravy is the perfect way to start your morning!
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Ingredients
- Biscuit Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoon sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick cold butter (salted, cut into cubes)
- ¾ cup buttermilk
- Gravy Ingredients
- Use either 8 oz of pork sausage or 4 Morning Star Farms Breakfast Sausage Patties (this is what we used, cooked and chopped fine)
- 6 strips of bacon (cooked and chopped)
- 4 tablespoons of butter
- ½ cup flour
- 3 cups milk
- Salt & Pepper to taste
DIRECTIONS
- Biscuit Instructions
- Pre-heat your oven to 425° and line your baking sheet with parchment paper.
- In a large mixing bowl combine your flour, sugar, baking powder, baking soda & salt.
- Drop the cubes of butter into your flour mixture and use 2 butter knives to "cut" the butter into the mixture. Continue to cut the butter and stir as you go until the butter chunks are about the size of peas.
- Once your butter is completely cut into the mixture pour your buttermilk into the mixture and use a fork to fold the mixture together. The dough will be a wet shaggy dough texture.
- Flour your countertop and place the dough ball on your counter. Flour the top of the dough and gently knead the dough a couple of times. You want the butter to stay cold so touch the dough the least amount possible and work quickly. Press the dough out to the desired thickness (½ inch - ¾ inch thick) and use a small cup (about 3 inches across) to cut the dough into circles. Place on your parchment paper lined baking sheet and cook for about 12-15 minutes or until lightly browned on the top.
- Gravy Instructions
- Cook and chop both your sausage & bacon and set aside.
- Place your butter in a large skillet over medium heat and heat until melted. Add your milk and sift in the flour while whisking continuously. Bring to a boil and reduce heat to medium low. Add your bacon & sausage. Add salt & pepper to taste. We used about ½ teaspoon pepper and ¼ teaspoon salt. But it's all depending on your taste.
Notes
*** We used Morning Star Farms Breakfast Sausage patties because I'm not a fan of pork sausage. I also like the seasonings and flavor that the Morning Star Farms adds to the dish. You might want to add a little extra seasonings if you are using just regular pork sausage.
Nutrition
Serving: 0g | Calories: 409kcal | Carbohydrates: 41g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 442mg | Potassium: 390mg | Fiber: 1g | Sugar: 9g | Vitamin A: 480IU | Calcium: 223mg | Iron: 2.2mg
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Comments
Bill says
This really was so simple. We used whole milk, it took a long time to thicken so we added a very small amount of flour to help it along. Remember people-when you take it off the burner and the gravy cools down, it will thicken by itself a little. Added a little salt and lotsa pepper ( we like it that way). I was out of sausage so I had to use ground beef, so we added sugar to help the beef taste more like sausage. Can't wait to make it again, thanks for posting.
The Best Blog Recipes says
Your tweaks sound delicious - I'm glad you enjoyed it!!
Jenna @ A Savory Feast says
You just can't go wrong with bacon! I made a biscuits and gravy casserole the other day and was thinking it would be amazing with bacon.
Shauna | The Best Blog Recipes says
Bacon makes everything better doesn't it Jenna!
Lee says
To make real southern style milk gravy (which is what it was always called in country kitchens), whisk your flour into the melted butter (actually the country cooks stirred the flour into the grease where the meat was cooked) and stir to make a roux; stir continuously until the flour is medium brown, then pour in the milk while whisking continuously. Cook and stir until thick. Having the flour cooked before adding the milk makes a big difference
fuller255 says
Yum, these biscuits remind me of my Grandmother's wonderful cooking. Thanks for taking me back.
Amber @ Dessert Now, Dinner Later! says
Sausage & bacon?! Great idea! Thanks for sharing at Sweet & Savory Saturdays #28.
~Amber @ DessertNowDinnerLater.com
Kris - Sugar Cookies to Peterbilts says
I have never tried making this dish. I want to now!
Jamie @ Love Bakes Good Cakes says
I'm not a breakfast person - except when it comes to biscuits and gravy 🙂 I love the addition of bacon too! So glad you ditched the packages and cans to experience true biscuits and gravy in all their glory!! Yummy!
Kait @ ChickadeeSays says
This looks incredible. I do make my own biscuits and gravy but never thought to add sausage!
xx Kait