These biscuits and gravy are the definition of comfort food. Easy to prepare and incredibly flavorful this dish is certain to be a hit at breakfast.
While I don’t eat this dish very often it has always been a favorite of mine. Living in Texas for over a decade gave me plenty of time to test this recipe out on many unsuspecting victims, aka my friends. This is the perfected version of my biscuits and gravy. The best part about this recipe is that it is a quick one to make. The gravy will be done by the time you pull the buttermilk biscuits out of the oven.
In this recipe
The recipe calls for nutmeg, shallots, and Worcestershire sauce along with salt and pepper.
Milk: You will want to use whole or reduced fat milk. Using skim or nut milks will cause the gravy to be a bit thinner with the lack of fat.
Worcestershire Sauce: a little goes a long way and will add an umami flavor to the gravy enhancing the flavor of the sausage.
Black pepper: you can swap this for white pepper if you don’t want to see the specks in the gravy
Bacon drippings: will provide an additional smokey flavor to the gravy. You can substitute with the same amount of butter or canola oil.
Baking the biscuits
If you already don’t have biscuits already handy then my fluffy buttermilk biscuits are the perfect solution. They are the perfect size and will be ready around the same time the gravy will be done. The important thing is to make sure that they are cold when you put them in oven. That way they get a great rise and are light and fluffy to soak up all that delicious gravy.
Drippings for roux
Depending on the sausage you use there might not be a lot of drippings to help the flour make a roux. If this is the case add the bacon drippings if you have them. I prefer to use drippings since it will impart a richer flavor to the roux compared to a flavor neutral oil, butter or shortening. All of those are great substitutes if you do not have bacon drippings. I consider that a secret weapon.
Cooking the gravy
When making the roux let it darken slightly when cooking. You don’t want it to get to golden brown because that will make the gravy taste a bit nutty but allow the flour to cook for a couple of minutes before adding the shallots and milk. Once the milk has been added the flour will stop cooking and work to thicken the gravy. You can thicken the gravy to your desire, however know that once it is removed from the heat it will continue to thicken. If it gets too thick add a tablespoon of milk until you get the desired consistency.
Looking for additional brunch ideas?
Buttermilk Biscuits and Gravy
- Large skillet
- Wooden spoon
- 1 Fluffy buttermilk biscuit dough
- 1 lb pork breakfast sausage
- 4 cups whole milk
- ¼ cup all-purpose flour
- ¼ cup shallots chopped
- 2 tbsp bacon drippings or unsalted butter
- ½ tbsp ground black pepper
- 2 dashes Worcestershire sauce
- ½ tsp salt
- ¼ tsp nutmeg
- Prepare the biscuits per the Fluffy Buttermilk Biscuits recipe.
- While the biscuits are baking in a large skillet cook the sausage on medium-high heat until outsides are brown. Add the shallots, oil, nutmeg, salt, and pepper. Once the shallots start turning clear add the flour. Continue to cook for 2-3 minutes.
- Add the milk and Worcestershire sauce. Reduce the heat to medium low and continue to stir until the gravy reaches the desired thickness.
- Remove the biscuits from the oven, and pour the gravy on top.