Nothing beats homemade biscuits and gravy and this recipe really takes them to the next level. Homemade buttermilk biscuits and a rich, creamy sawmill gravy that is the ultimate comfort food breakfast. This gravy has not one, but two secret ingredients, that will really change the way you make biscuits and gravy forever. This gravy recipe starts with two slices of bacon, rendered in the pan to add that extra special smoky flavor to the sausage gravy. Then at the end, a splash of apple cider vinegar to cut through the rich gravy and balance the flavors out. So rich and delicious! We usually have cinnamon rolls for Christmas Morning breakfast, but this year we are having these wonderful savory biscuits and gravy and I can not wait.
For the biscuits, start by cutting in really cold butter to the dry ingredients. I use a simple pastry cutter, but you can also use two forks and work them is a scissor like motion to cut the butter into the flour mixture.
Then stir in the thick rich buttermilk!
Turn out he dough on a well floured surface and use a biscuit cutter or a straight sides glass.
Brush the pan with melted butter before adding the biscuits and brush the biscuits with melted butter before baking. They don’t have to look perfect to be absolutely delicious!
If you are planning on doubling the recipe, I recommend using two cake pans to bake the biscuits.
Golden brown, buttery and delicious!
When the biscuits are baking, prepare the gravy.
This gravy is so rich and delicious, you won’t believe what a difference the bacon and apple cider vinegar make. I’ve always added a little extra fat to my gravy by melting in two tablespoons of butter, but I love using the bacon instead. It gives it even more flavor and perfectly compliments the sausage.
I’ve been adding apple cider vinegar to my Thanksgiving turkey gravy for the last couple of years and I just love the extra brightness it adds to gravy. Just a tablespoon stirred in at the end of this sausage gravy is so perfect, a little acidity to cut through the rich gravy.
- For the Biscuits
- 2 1/2 cups of flour
- 3 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of kosher salt
- 8 tablespoons of cold butter cup into cubes plus 2 tablespoons of melted butter for greasing pan
- 1 1/2 cups of buttermilk
- For the Gravy
- 2 slices of bacon diced
- 16 oz of breakfast sausage
- 1/2 cup of flour
- 3 cups of whole milk
- 1/2 cup of heavy cream
- 1 tablespoon of apple cider vinegar
- Kosher salt and freshly ground black pepper to taste
- Preheat oven to 425 degrees.
- In a large bowl, whisk together flour, baking powder and salt.
- Use a pastry cutter, or two forks in a scissor like motion to cut in cold butter until butter is well blended.
- Stir in buttermilk.
- On a well floured surface, turn out biscuit dough and pat into a disc shape.
- Use a 2 3/4 inch biscuit cutter, dipped in flour, or a straight sided glass to cut biscuits. Reform dough and continue cutting until all the dough is used. You should have about 7 biscuits.
- Brush round cake pan with melted butter and place biscuits in pan.
- Brush tops of biscuit dough with additional butter and bake for about 25 minutes, or until biscuits are golden brown.
- While biscuits are baking, prepare gravy.
- In a large cast iron skillet or pan, cook bacon. Once bacon fat has rendered, add sausage breaking up with a wooden spoon as it cooks.
- When sausage is browned and cooked through, sprinkle in flour.
- Stir flour in 1-2 minutes.
- Slowly add milk to the pan, followed by heavy cream.
- Bring to a simmer, stirring occasionally so that the bottom doesn't scorched.
- Simmer until gravy is thickened, about 5 minutes.
- Stir in apple cider vinegar and salt and pepper to taste.
- Serve gravy over biscuits.
recipe adapted from Saveur
I know these are going to become a family favorite!
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