Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
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
- Biscuit Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick cold butter salted, cut into cubes
- 3/4 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
- 1/2 cup flour
- 3 cups milk
- Salt & Pepper to taste
- 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 (1/2 inch - 3/4 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 1/2 teaspoon pepper and 1/4 teaspoon salt. But it's all depending on your taste.
I always link back to the sites that inspired me to create my meals but after I made these biscuits and went back to the site something just seemed off. After some research I realized that the blog owner had used another sites photo on her recipe and I just don’t want to promote that type of blogger behavior so I won’t be linking back to the original blog with the biscuit recipe.
However, I did find an awesome gravy recipe over at a blog that I love Pocket Change Gourmet and adapted it to fit our families tastes. Please pay her a visit to see her original recipe using pork sausage.
Other recipes I thought you might enjoy today: