Bitchin' Biscuits and Gravy (Print View)
Layer flaky cheddar biscuits with savory sausage gravy, mushrooms, and bacon for an indulgent comfort meal.
# What You'll Need:
→ Cheddar Cayenne Biscuits
01 -
2 1/2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon fine sea salt
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2 teaspoons garlic powder
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (optional)
08 -
1/2 cup unsalted butter, melted and cooled to room temperature
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1 cup cold buttermilk
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1 cup shredded sharp cheddar cheese
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1 tablespoon fresh chives, finely chopped
→ Sausage Gravy
12 -
4 slices thick-cut bacon, diced
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1 pound ground pork breakfast sausage
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1 tablespoon unsalted butter
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1 large shallot, finely chopped
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8 ounces baby bella mushrooms, thinly sliced
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2 garlic cloves, minced
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salt, to taste
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black pepper, to taste
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1/2 teaspoon dried sage
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1/2 teaspoon smoked paprika
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2 tablespoons tomato paste
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3 tablespoons all-purpose flour
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1/4 cup chicken stock
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2 cups milk (any type)
26 -
2 tablespoons fresh chives, finely chopped (for garnish)
# Directions:
01 -
Preheat oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, sea salt, garlic powder, smoked paprika, and cayenne pepper.
02 -
Combine melted butter and cold buttermilk in a large measuring cup. Mix with a fork until small clumps form. Pour the butter mixture into the bowl with dry ingredients, add shredded cheddar and chopped chives, and stir until a shaggy dough forms.
03 -
Transfer the dough to a lightly floured surface and knead briefly until it just comes together. Divide the dough in half, stack one piece on top of the other, and flatten to about 1/2 inch thickness with your hands.
04 -
Using a 2 1/2 inch biscuit cutter, cut out 8 biscuits and place them onto the prepared baking sheet. Bake for 10-12 minutes, until biscuit tops are lightly golden. Remove from oven and set aside.
05 -
In a large skillet over medium-high heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but a thin layer of bacon fat from the skillet.
06 -
Return the skillet to medium-high heat. Add ground pork sausage and cook, breaking it up with a spoon, seasoning with salt and pepper. Continue cooking until barely any pink remains in the meat.
07 -
Push sausage to one side of the pan. Add butter to the other side, then add chopped shallot, sliced mushrooms, and minced garlic. Cook for 2 minutes, then combine everything and cook for 5-8 minutes more until mushrooms are tender.
08 -
Mix in dried sage, smoked paprika, and tomato paste. Stir thoroughly to distribute evenly.
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Sprinkle flour over the mixture and stir until no white remains. Cook for 1 minute, letting the flour absorb fat.
10 -
Pour in chicken stock, stirring to loosen the mixture, then add milk. Stir continuously until the gravy is smooth. Reduce heat to medium-low and simmer for 8-10 minutes, adding more milk if necessary for desired thickness. Taste and adjust salt and black pepper.
11 -
Place two biscuits on each serving plate. Top generously with sausage gravy, garnish with crisped bacon and fresh chives. Serve immediately.
# Notes:
01 -
For flakier biscuits, stacking and briefly kneading the dough helps incorporate layers without overworking it.
02 -
If the gravy thickens too much while simmering, add a splash of extra milk to adjust the consistency.