Take some time to relax for breakfast and enjoy freshly baked buttermilk drop biscuits with sausage gravy. Makes enough to feed two people.
What do you like to eat for breakfast on a lazy Sunday morning? My guilty breakfast pleasure (besides cake) is biscuits and gravy. There’s just something so comforting about stick-to-your-ribs biscuits and gravy. However, it’s a special treat kind of breakfast as it’s not something I can eat every day. When I went to Tennessee a few years ago, the hotel served biscuits and gravy all week. On Day Three, I was done. That doesn’t stop me from making it at home every few months or so. The best part it’s actually super easy to whip up as I bet you have almost all of the ingredients in your pantry right now (except maybe the sausage, which you can easily pick up at the store). You can even make the biscuit dough in the food processor to make the process even faster. Funny story – I accidentally turned my recipe into a small batch recipe as I didn’t expect to make only six biscuits. Once I realized that happened, I decided to roll with it and scale down my sausage gravy recipe. Now you can easily make this breakfast for two on the weekend when you’re sitting down to relax with a hot cup of coffee. Or if you’re feeding a crowd, you can easily double the recipe.
As I was planning my recipe, I was debating on whether I wanted to do traditional buttermilk biscuits where you roll and cut out the dough or just go rustic with drop biscuits. Since this is a breakfast recipe and I’m totally not a morning person, I went with drop biscuits because they take less time and less effort. All you do is make the dough in the food processor (or by hand with a pastry cutter) then drop the dough onto the cookie sheet. Easy peasy. While the biscuits are baking, you can make the gravy.
The key to a really good gravy? Salt. Please don’t be afraid of adding more salt if your gravy tastes flat. I find that most cream based sauces benefit greatly from adding more than a few pinches of salt. Of course you’ll have to account for how salty your sausage is as that can vary, but as long as you taste as you go, you’ll be fine.
Biscuits and Gravy For Two
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Take some time to relax for breakfast and enjoy freshly baked buttermilk drop biscuits with sausage gravy. Makes enough to feed two people.
Ingredients
Biscuits
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
- 1/2 cup buttermilk, cold
Gravy
- 1/2 pound pork sausage, thawed
- 2 tablespoons chopped onion
- 1 tablespoon all-purpose flour
- 1 cup whole milk, room temperature
- 1/4 - 1/2 teaspoon salt
- 1/8 teaspoon Worcestershire sauce (optional)
Instructions
- For the biscuits: Preheat oven to 400F. Line a baking sheet with parchment paper or silicone baking mat.
- Add the flour, baking powder, baking soda, and salt to the bowl of a food processor.
- Add the butter pieces and pulse until butter is cut into the flour mixture, looking like pebbles of different sizes.
- Add the buttermilk and pulse until a dough forms and is no longer crumbly. Alternatively, you can add the dry ingredients to a large bowl, cut in the butter using a pastry cutter, and stir in the buttermilk with a spoon.
- Drop the dough into 6 biscuits onto the baking sheet. Bake 15-17 minutes or until golden brown.
- While the biscuits are baking, make the gravy: Heat a dry large skillet over medium heat until hot. Add the sausage, breaking it into pieces with your spatula (the more it cooks, the more it'll be easier to break up).
- Add the onion and cook until the sausage is no longer pink, roughly 5-8 minutes.
- Remove the sausage with a slotted spoon to a bowl or plate lined with paper towels. Discard all but 1 tablespoon of grease from the skillet.
- Place the skillet back on the heat and whisk in the flour to make a roux (paste). Cook an additional minute or until it starts to brown. Gradually whisk in the milk, whisking constantly to smooth out any lumps. Bring to a boil.
- Once boiling, cook until it thickens, roughly 3-5 minutes, whisking often.
- Add 1/4 teaspoon salt and Worcestershire sauce. Taste the gravy with a piece of sausage. If it's not too salty, add the remaining 1/4 teaspoon salt.
- Add the sausage back to the skillet and stir to incorporate. Serve hot over warm biscuits.
Source: Adapted from The Pioneer Woman
More Sunday Brunch Recipes
Baked Eggs in Cheesy Hash Brown Bowls
Ham and Herb Quiche
French Toast Sticks with Strawberry Yogurt Dipping Sauce
Susan says
This sounds yummy! I love biscuits & gravy, but have never made it before. I grew up on drop biscuits – that’s all my mother ever made, and I was always excited when she made them. So I’ve never understood people who roll and cut biscuits. Besides, the peaks on the drop biscuits make them taste even better. IMO…
Carla says
I think rolled biscuits are fatter and a fluffier/flakier texture, but honestly when I want biscuits and gravy now, I’d rather make them quickly with drop biscuits than take time to roll and cut. Or maybe that’s because I’m not a morning person. Either way you’re going to cover it with delicious gravy ;)
Erin @ The Spiffy Cookie says
You are officially doing a better job at coming up with single and two servings recipes than I am with my Single Serving Sundays idea haha. But keep them coming cause I love it!
Carla says
Well this recipe for two was a total accident when I realized I was only making 6 biscuits. Oops ;) Thanks, Erin!
Rachel says
Drop biscuits were all we ever had growing up. As an adult, my mom would “make” biscuits from a can, because she likes the fat, flaky biscuits, but not the work of rolling & cutting them out. I personally don’t think it takes that much more time to roll & cut them out, so that’s how I do it now. The last time I made them (making biscuits & gravy no less), I discovered on accident that by grating frozen butter into the dough, I got tons of flaky layers. :)
Kayle (The Cooking Actress) says
COMPLETE comfort food! I love this recipe and I know Michael and I would both thoroughly enjoy it!
RossC says
Great idea…
I used to make biscuits and gravy often for our family of 4… Now that we are empty nesters, not so much..
I haven’t had great luck reducing recipes so, this is great for us..
Thank you… :O)
Carla says
Hope you enjoy it!
RossC says
As you stated above, every once in a while biscuits and gravy is a must have breakfast.. I try to keep them to once a month and when I get a craving (like this morning) I pull your recipe out of my rotation file..
Love this recipe… :O)
Carla says
Now you’re having me crave biscuits and gravy! Glad my recipe hits the spot when you want some for breakfast.
Trish says
I actually do not remove the sausage from the skillet. I tend to use Jimmy Dean sausage which doesn’t give off a whole lot of fat so sometimes I have to add maybe a tablespoon of butter or olive oil. Then I sprinkle the flour over the sausage , get it all combined making sure not to burn! then I pour in my milk and I stir it until it thickens, it’s a little easier at least for me, just a thought !
Carla says
I removed the sausage so you can easily drain most of the grease and make the roux without lumps. However, if it works for you to keep the sausage in there, you can certainly make it that way as well.
Dakota Helmer says
This did not work for me at all. I used another similar recipe and it always turn out. There was way to much sausage compared to the gravy mix. It was so thick. Looking at your picture now yours looks thick. I like more liquified gravy for my sausage biscuits.
Carla says
If there was too much sausage, perhaps you used more than 1/2 pound? If you’re guessing and not using a scale, it’s possible you added a little extra. The gravy is thickened but should not be like paste or anything (unless you did add too much sausage then the balance would be off). Another possibility is your gravy cooked too long and reduced too much, causing it to be thicker than expected. Regardless, I’m sorry this didn’t meet your expectations.
Dakota Helmer says
I did use a scale and measured everything exact. The taste was great, other than it was so thick that I just plopped a spoonful of sausage onto the biscuit lol! I must have cooked it too long
Carla says
Yea you might have. 1 tablespoon flour for 1 cup milk really isn’t that much to make it as thick as you experienced, so my guess is it boiled too long.
Ryan says
Note: I’m commenting only on the biscuits, since I didn’t make the gravy.
I’ll be the first to admit, I prefer rolled-cut biscuits, but both types have their pros and cons, and drop biscuits are great because they’re fast and reliable. They’re hard to mess up.
That said, these are very good biscuits, indeed! They come together quickly, bake up quickly, and taste just fine. There are a lot of people out there who say, “I can’t make good biscuits” – this is the recipe for you. It’s cooking at its best: a few good ingredients, straightforward prep, and a nice bit of nosh at the end.
Carla says
Thank you for the positive feedback! I prefer drop biscuits for breakfast because I don’t like to get up early and roll out dough LOL