This weekend, I hosted a lazy Sunday brunch at the house for some of my girlfriends. The get-together was a great success, aside from the part where I drank way too many mimosas and ended up falling over in the garage after everyone left.
(Happens to the best of us, right?)
Biscuits with sausage gravy is quite possibly my all-time favorite breakfast food. This home-cooked comfort food has become a go-to entertaining recipe in my house over the past year, and I’m crazy excited to share my super-simple recipe that is guaranteed to induce an early afternoon food coma. (In the best possible way.)
Rolling out biscuit dough and punching perfectly circular discs with a cookie cutter is way too much effort for this girl. These drop biscuits taste just as good (if not better!) than their high-maintenance siblings, and are a fraction of the work. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 stick salted butter (chilled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- Cut the chilled butter into tiny cubes. (Just like you would when making pie crust.)
- Combine flour, cubed butter, baking powder in salt in a food processor or stand-up mixer. Mix ingredients until pea-sized clumps form. (This doesn’t take long, so don’t overmix!)
- Stir in milk by hand until all the ingredients are combined and the dough it moist and sticky. (Again, beware of overmixing.)
- Use a large spoon to drop clumps of dough (about 1/2 cup worth for each biscuit) onto a pan. Bake at 400 degrees for 18-20 minutes.
Simple, right? I get tons of compliments each time I whip these up. Just don’t feed them to your dogs.
(Unless you don’t have a problem cleaning canine vomit out of your shag carpet the next morning.)
These biscuits are wonderful with butter and honey, a dollop of jam, or just on their own. But if you really want to achieve that food coma (and why wouldn’t you??), I highly suggest this gravy.
- 1 16 oz tube of Jimmy Dean pork sausage. (The “hot” flavor is definitely the best.)
- All purpose flour (not sure how much…I just kinda wing it)
- Milk (again with the winging it)
- Salt and pepper
- Brown the sausage in a pan (a cast-iron skillet is ideal). Don’t drain the fat.
- Once the meat is browned, reduce heat to low and sprinkle flour over the sausage. (Maybe about 1/4 cup-ish? The more flour you use, the thicker your gravy will be.) Stir the sausage/flour mixture until meat is coated.
- Repeat step 2
- Gradually add milk, stirring continuously. Keep (slowly) adding until gravy reaches desired consistency.
- Add salt and pepper to taste.
Boom. See how simple that was? It’s the only recipe in the world I’ve ever been able to memorize…a true sign that it’s nearly impossible to screw up.
Oh…and I completely forgot to take photos of the food (curse you, mimosas!) but the biscuits look just like the image I
stole borrowed and used at the top of this post. As for the gravy…I’ll let you use your imagination. I’ve never seen gravy that looked all that appealing to begin with, so posting a gravy pic seems counter intuitive, and just kind of gross.
What’s your go-to recipe for brunch? I made these maple-bacon skewers yesterday, and was pleasantly surprised with how delicious and easy they were.
(Alright…maybe I wasn’t that surprised. I’ve never met a stick of bacon I didn’t like.)