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These knockout Spicy Cheddar Biscuits and Sausage Gravy bring together fiery cheese-packed biscuits and thick, meaty gravy for a breakfast that'll knock your socks off. I've been whipping up this morning treat for my family for ages, and it always gets rave reviews, even from folks who think they're breakfast experts.
I came up with this dish when I needed something to feed hungry friends during football season. What started as just messing around in the kitchen turned into the number one thing people ask me to make when they crash at my place. There's something about those spicy biscuits swimming in that thick, savory gravy that folks just can't get enough of.
Ingredients
- All purpose flour: Gives you just the right feel in both parts of the dish
- Cayenne pepper: Brings a nice kick that perks up your morning
- Buttermilk: Keeps your biscuits super soft and adds some zip
- Sharp cheddar cheese: Packs a punch that doesn't get lost under the gravy
- Breakfast sausage: Makes the gravy what it is; grab the good stuff with visible herbs
- Mushrooms: Throw in some earthiness and meatiness; baby bellas work best
- Bacon: Adds that smoky goodness and makes the gravy even richer
- Fresh chives: Top it all off with something green that cuts through all that richness
Step-by-Step Instructions
- Prepare the biscuits:
- Mix all your dry stuff in a big bowl for these cheesy spicy treats. Make sure you whisk everything really well so the spices get everywhere. When you pour melted butter into cold buttermilk, you'll see something cool happen - the butter forms little bits, which make steam pockets while baking, so your biscuits get all flaky. Just toss in the cheese and chives last without mixing too much.
- Master the layering technique:
- Want tall, flaky biscuits? Here's the trick: after mixing your dough until it barely sticks together, dump it on a floured counter. Cut it in half and put one piece on top of the other. This simple move makes all those nice layers without working the dough too much. Press it down to about half an inch thick. The less you mess with it, the better your biscuits will turn out.
- Bake to golden perfection:
- When you cut your biscuits, push straight down with your cutter and don't twist it. Twisting makes the edges stick together and stops them from rising well. Put them on a paper-lined baking sheet with sides touching for soft edges or spread out for crispy sides. You need that super hot 450°F oven to make them rise fast and get that nice golden top.
- Create your flavor base:
- Start your gravy by cooking bacon until it's crispy. Save some for topping, but keep some of that tasty bacon grease in the pan. This fat carries all that bacon flavor through the whole gravy. When you cook the sausage, break it into tiny bits so it spreads out nicely in every bite of gravy.
- Build depth with vegetables:
- Those shallots and mushrooms aren't just taking up space. They make the gravy taste amazing and rich. Cook them until the mushrooms let out their water and start to brown a bit. This makes their flavor stronger and stops your gravy from getting watery. Always throw in the garlic last so it doesn't burn.
- Perfect your gravy technique:
- You gotta cook the flour with the fat before you add any liquid. This stops that raw flour taste and makes everything smooth. When you add flour, it'll look dry and chunky at first. That's good! Let it cook about a minute to get rid of that raw flour taste, then slowly pour in your liquids. Start with broth then add milk, and keep stirring the whole time so you don't get lumps.
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Smoked paprika is the real game-changer in this dish. I found this out when I grabbed the wrong spice jar by mistake, and now I can't make it any other way. It brings this lovely smoky taste that works so well with the sausage and bacon without taking over. My hubby now buys extra jars because he knows I'll freak out if we run out before weekend breakfast rolls around.
Storage and Reheating
Keep any biscuits you don't eat in a sealed container on your counter for a couple days. If you want to save them longer, wrap each one in plastic, put them in a freezer bag, and freeze them. When you're ready to eat them, let them thaw on the counter and warm them up in a 350°F oven for 5-7 minutes until they're hot.
Easy Substitutions
Don't eat pork? Try using turkey sausage and turkey bacon for something a bit lighter. The gravy won't be as thick and rich, but it still tastes great. If you're cooking for someone who doesn't eat meat, just use more mushrooms and throw in some soy sauce or miso to get that deep savory flavor.
Pro Tips
Stick your butter in the freezer for 15 minutes before you melt it for the biscuits to help make those amazing flaky layers.
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You'll win breakfast with this crowd-pleaser. Get some homemade comfort on your table this weekend.
Frequently Asked Questions
- → Can I prep the biscuits before baking?
Absolutely! Shape the dough into rounds, then freeze them raw on a tray. Move them to a freezer-safe bag for storage up to 3 months. When baking straight from the freezer, just add an extra 3-5 minutes to the cooking time. It's best to make the gravy fresh, though.
- → What can I use if I don’t have buttermilk?
If you're out of buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes and it’s ready to go. Another option is using plain yogurt thinned with a splash of milk.
- → Can I skip the mushrooms?
No problem! If you’re not into mushrooms, leave them out entirely. You could replace them with diced bell peppers or extra shallots for texture and taste. Just tweak the seasoning as needed.
- → How do I make this without meat?
To make this vegetarian, swap the sausage for plant-based sausage and use veggie broth instead of chicken stock. Skip the bacon or try a vegan bacon alternative. The biscuits are already meat-free (check the cheese label for vegetarians).
- → Why is my gravy clumpy?
Gravy gets clumpy when the flour isn’t fully blended before adding the liquid. Quickly whisk it to break up the lumps or use an immersion blender. To avoid it, mix the flour well with the fat in the pan and slowly pour in the cold liquid while stirring constantly.
- → Are these biscuits very spicy?
Not too spicy with 1/2 teaspoon of cayenne—it’s a moderate heat. If you want none, leave it out. For a milder flavor, cut it to 1/4 teaspoon. If you like extra heat, you can go up to 1 teaspoon.