Crazy Biscuits and Gravy

One of my favorite dishes for breakfast are, biscuits and gravy. Rich, creamy, sausage gravy smothering those buttery, flaky, country biscuits. I had to order this dish whenever I was out for breakfast. Could I do this at home? Over the years I have tested this recipe my different ways. After so long I figured out the prefect ratio to create a recipe that takes 30 minutes or less. Flavorful and simple, this dish can easily be done right in your own home.

Biscuits

All Purpose Flour     2 cups

Sugar                        1 ¼ teaspoon

Baking Powder         1 Tablespoon

Salt                           1 teaspoon

Butter, frozen           12 Tablespoons

Milk, cold                 1 ½ cups

1. Chill a metal bowl in the freezer before mixing. This helps all ingredients stay as cold as possible while mixing.
2. Sift together dry ingredients into chilled bowl.
3. Shred frozen butter and cut in to dry ingredients.
4. Slowly pour in cold milk until dough just comes together. Do this part with your hands to avoid over-mixing.
5. Place dough on counter and press until 1” thick
6. Cut as desired
7. Well butter cast iron/glass dish. Place biscuits close together in the pan.
8. Bake at 425°F 20 minutes for cast iron, and 30 minutes for glass, until golden brown.

Do the mixing process as fast as possible. You want ingredients to stay cold throughout the entire production. This stops the butter from bleeding out during baking. The technique produces large, flaky biscuits.

Gravy

Pork sausage, ground       1 pound

Mace                                2 teaspoon

Pepper                              1-2 teaspoon, as desired strength

Salt                                   as desired

Butter                               2 Tablespoon

All Purpose Flour            2 Tablespoon

Milk, whole                     1 ½ cups

1. Brown sausage with a dash of salt & pepper until almost done through.
2. Add in butter and flour, stir to blend.
3. Slowly pour in milk, bring to a boil. 
4. Season with salt & pepper, and mace.
5. The sauce will start to thicken in a few minutes. Wait until sauce clings to a spoon and remove from heat.

Remove done biscuits from the oven, serve warm topped with sausage gravy. I like to add a fried egg on top of mine. My son, however, likes his with scrambled.

Since I have become vegetarian, I have replaced the meat with a simple ground “beef” blend. I make sure before hand to give it some Italian seasoning and a dash of liquid smoke to create a more realistic flavor profile.

How do you like your biscuits and gravy? Straight up or with an added twist? Use this recipe however you like, in the end this will taste fresh from your favorite breakfast joint.

Biscuits & Gravy Printable