We love making biscuits and gravy for breakfast, it’s really simple to whip up! Well, it would be more simple if I didn’t have to make biscuits from scratch, but it works equally good with leftover biscuits. So if you’re making biscuits for dinner you should definitely double the recipe so you can have biscuits and gravy for breakfast.
Here’s my from scratch biscuit recipe.
We’re Wisconsinites and biscuits and gravy isn’t a big thing up here. Restaurants that do serve it make it way too pastey or flavorless. So we took it upon ourselves to make it from scratch and it’s awesome. Ya’ll have the best cooking in the south, we’re always jealous. We’re hard pressed to even find barbecue up here, and if there’s an amazing bbq restaurant we always go as much as possible, because we know they’re always extremely short lived. So if we want southern food we have to make it ourselves.
That works for us! We love making our food from scratch. We live on a homestead after all and buy our flour in 50 pound bags for a reason.
This recipe is not really heavy on the black pepper, I’m not a fan of something spicy for breakfast when we’re feeding the littles. So this recipe goes easy on the pepper, you can add more if you’re a fan of super spicy sausage gravy.
| Biscuits and sausage gravy | Print |
- 1 lb. pork breakfast sausage
- ⅓ c. all-purpose flour
- 3½ c. whole milk
- ½ tsp. seasoning salt or all purpose seasoning
- ¼ tsp. ground black pepper
- 1 tsp. dried sage
- Salt, to taste
- Brown sausage until fully cooked, sprinkle flour on top of sausage gradually to coat.
- Add milk and seasonings and cook on medium heat until thickened, constantly stirring.
- Serve over biscuits.
If you try this recipe let me know in the comments below! Not ready to try it yet? Make sure to pin it to your pinterest boards to save it for later!
Written by, Brittany, the geek behind the blog. Sharing tips and stories from the trenches on navigating life homeschooling and homesteading as a stay at home mom.