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These kick-ass Biscuits and Gravy blend zesty cheese biscuits with thick sausage gravy for a comfort meal you won't forget. I've whipped up this filling breakfast treat countless times, and it always gets rave reviews from my pickiest friends at brunch.
I came up with this combo during a football Sunday brunch. What started as just playing around in the kitchen turned into the dish everyone begs for when they crash at my place. There's something about the slight kick in the biscuits paired with that thick, meaty gravy that folks just can't get enough of.
Ingredients
- All purpose flour: Gives that just-right texture in both parts of the dish
- Cayenne pepper: Brings a hint of heat that perks everything up
- Buttermilk: Keeps your biscuits soft and adds a nice tang
- Sharp cheddar cheese: Packs enough punch to hold its own against the gravy
- Breakfast sausage: Makes the gravy what it is; grab one with visible herbs for best results
- Mushrooms: Give an earthy touch and meaty feel; baby bellas work great
- Bacon: Adds smoky goodness and makes the gravy extra rich
- Fresh chives: Cut through all that richness with their fresh pop
Step-by-Step Instructions
- Prepare the biscuits:
- For these zesty cheese biscuits, throw your dry stuff in a big bowl first. Make sure you whisk it all really well so the spices spread out evenly. When you mix the melted butter with cold buttermilk, something cool happens. The cold milk makes the butter form tiny lumps that'll create steam pockets while baking, giving you those awesome flaky layers. Just gently stir in your cheese and chives at the end.
- Master the layering technique:
- To get tall, flaky biscuits, folding is key. Once your dough barely sticks together, dump it on a lightly floured counter. Cut it down the middle and put one half on top of the other. This easy trick makes nice layers without working the dough too much. Press it down to about half an inch thick. Remember, the less you mess with it, the softer your biscuits will be.
- Bake to golden perfection:
- When cutting biscuits, push straight down with your cutter and don't twist. Twisting blocks the edges from rising properly. Put them on a parchment-lined sheet with sides touching for soft edges or spread apart for crispy sides. That super hot 450°F oven is what you need for that quick puff-up and nice brown top.
- Create your flavor base:
- Start your gravy by getting that bacon nice and crisp, which sets up all the flavor. Keep some bacon bits for topping, but leave that tasty fat in the pan. It'll carry that bacon flavor through your whole gravy. When you cook the sausage, break it into little chunks so it spreads evenly throughout.
- Build depth with vegetables:
- The shallots and mushrooms aren't just filler. They add real complexity and that savory umami that makes this gravy special. Cook until the mushrooms let out their water and start to brown. This makes their flavor stronger and keeps your gravy from getting runny. Throw in the garlic last so it doesn't burn.
- Perfect your gravy technique:
- The flour needs to cook in the fat before you add any liquid. This gets rid of that raw flour taste and helps make everything smooth. When you add flour, it'll look dry and clumpy at first. That's good. Let it cook about a minute before adding your liquids. Pour them in slowly, starting with broth then milk, and keep stirring so you don't get lumps.
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Smoked paprika is really the hidden gem in this dish. I found out how good it was when I grabbed it by mistake instead of regular paprika, and now I won't go back. It brings this light smokiness that works so well with the sausage and bacon without taking over. My hubby now keeps an extra container in our pantry because he knows I'll freak out if we run low before weekend breakfast.
Storage and Reheating
Keep any extra biscuits in a sealed container at room temp for up to 2 days. If you want them to last longer, wrap each one in plastic, stick them in a freezer bag, and freeze. When you're ready to eat them, let them thaw out on the counter and warm them up in a 350°F oven for 5-7 minutes till they're heated through.
Easy Substitutions
If pork's not your thing, try using turkey sausage and turkey bacon for something lighter. The gravy won't be quite as decadent, but it's still pretty darn good. For veggie folks, skip the meat and throw in more mushrooms plus a teaspoon of soy sauce or miso paste to get that deep savory flavor.
Pro Tips
Stick your butter in the freezer for 15 minutes before melting it for the biscuits to help make those awesome flaky spots.
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You can't go wrong with this crowd-pleaser. Get some homemade biscuit comfort on your table right away.
Frequently Asked Questions
- → Can biscuits be prepped in advance?
Yep! Cut out the dough and freeze the rounds unbaked on a tray. Once solid, pop them into a freezer bag for up to 3 months. Bake straight from frozen, and just extend the cooking time by 3-5 minutes. For the gravy, it's best made fresh!
- → What if I have no buttermilk?
No problem! Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, let it sit for five minutes, and you're good to go. Thinned plain yogurt works too as an alternative.
- → Do I need the mushrooms?
Not at all! Mushrooms bring extra texture but can be skipped. Replace them with diced bell peppers or extra shallots for a bit more flavor. Season as you like.
- → Is there a vegetarian option?
You bet! Use plant-based sausage and veggie broth instead of chicken stock. Skip the bacon or swap it for vegetarian-friendly bacon. Just double-check that your cheese is vegetarian, if needed.
- → Why's my gravy not smooth?
That happens when flour isn't mixed evenly before you add liquid. To smooth it out, whisk like crazy or use a hand blender. Next time, make sure to stir the flour properly with the fat before slowly pouring in cold liquids, stirring the whole time.
- → How spicy will this taste?
With 1/2 teaspoon of cayenne, they'll be moderately spicy. Skip the cayenne for a no-heat version, use 1/4 teaspoon for just a touch, or crank it to 1 teaspoon if you want them bold and fiery.