One of my families favorite breakfast, brunch or dinner recipes is my Classic Biscuits & Gravy. I love it because it’s really easy to make and I almost always have the ingredients to hand to make it as it’s one of my go-to “what am I gonna make” recipes. The fam loves it because it is hearty and delicious, and almost always fills them up!
There are some great little extra touches to the gravy recipe that will make it stand out. The first of which is Tarragon. It’s not one the more common herbs used by home cooks, but it has such a great flavor. The second is the use of milk AND heavy cream. When you add the heavy cream at the end, you get that silky glossy quality that you want from a really good gravy.
I have included a recipe for Sourdough Discard Biscuits below the gravy recipe. Do not feel like you have to skip this recipe if you aren’t a sourdough starter mother. You can use you own favorite biscuit recipe, you can use my Butterswim Biscuit recipe, or you can use your favorite store-bought freezer or refrigerator biscuits. Just make sure that you prepare them so that they will be just out of the oven at the end of the ten minute simmer time. Hot gravy needs a hot biscuit to make it meld together for that perfect bite!
If you want to make this into a really full meal, you can add a nice fried egg on top as well as maybe some hashbrowns on the side. Sometimes I add a few strips of bacon to the mix. Really it’s what you would normally add to your breakfast plate.
Now Let’s Get Cookin’!
Classic Biscuits & Gravy
Ingredients
- 2 lb Ground Pork Sausage breakfast
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 1 tbsp Dried Tarragon
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Salt
- 1½ tsp Coarse Black Pepper
- 3 cups Milk
- 1 cups Heavy Cream
- 12 Prepared Biscuits see recipe below, or use store-bought
Instructions
- In a large saute pan over medium high heat, cook and crumble sausage until no longer pink. Push meat to one side of pan.
- Add butter and garlic powder to sausage grease. Once fully melted add flour and tarragon, paprika and onion powder, then whisk together. Let cook for 3 minutes.
- Whisk in milk, salt and pepper. Let cook for 3 minutes then incorporate sausage back into gravy. Cook another 3 minutes then stir in heavy cream. Let cook another 3 minutes then reduce heat to medium low.
- Let simmer, stirring occasionally, for 10 minutes.
- **Prepare biscuits per recipe. I have added a Sourdough Discard recipe below. You can use freezer or refrigerator biscuits as well. Will need at least 12 biscuits for this. **
- Place 2 biscuits in a shallow bowl. Generously, ladle gravy over top.
Sourdough Discard Biscuits
Equipment
Ingredients
- ½ cup Milk whole or 2%
- 2 cups Flour AP or Bread, plus more for surface
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ cup Very Cold Butter grated
- 1 cup Sourdough Discard fed within 12 hours
- 2 tbsp Melted Butter
Instructions
- Preheat oven to 450degF
- In a mixing bowl combine flour, baking powder and salt.
- In a small bowl whisk together sourdough discard and milk. Then add to flour mixture.
- Using a cheese grater, grate the very cold butter into mixing bowl. Then stir to combine. Once it starts to hold it's shape transfer to a floured work surface (countertop or cutting board).
- Continue to work with hands until all dough in uniform. Roll out dough into a rectangle roughly 2 inches thick. Fold in the sides of the dough and roll out again. Do two more times, but on the final time roll out to 1½ inches thick.
- Use a wide mouth canning jar lid (or the rim of a pint glass) to cut out 12 biscuits and place on a parchment paper covered baking sheet. Place in oven and bake for 15 minutes (or until golden brown on top).
- Remove from oven and immediately brush each biscuit with melted butter.
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These look lovely! I was just making something similar, but with yeasted dough. Thank you for sharing.
I have never had biscuits and gravy!
Wow! Hope you give a try. It’s such a homey comfort dish