Biscuits and Gravy have always been my goto order whenever I would go out to eat breakfast. And ever since I started cooking, country gravy has been the most fun thing to experiment with. Whether I am putting it over biscuits, eggs, chicken fried steak, or a grilled cheese, I know its going to be delicious. And the best part about learning how making delicious gravy was realizing how simple and easy it is to make.
I'd say the biscuits are the hard part to make from scratch. But then again, I was never the best pastry chef, so don't feel bad if you resort to store bought biscuits, I do that more often than I don't.
However, once you get the gravy down, you can put it on anything. Some of my favorites are pouring delicious country gravy over Chicken Fried Steak or a Croque Madame, which if you did not know, if a traditional French breakfast recipe. You'll be able to find the recipe below (coming soon)!
Mushroom Sausage Gravy and Biscuits
Prep Time: 15 minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
- Loubier Gourmet Chipotle Seasoning
- 1 lb Mild or Hot Pork Sausage
- 8 oz sliced mushrooms
- 1 1/2 Stick Unsalted Butter (6 tbsp for biscuits and 4 tbsp for gravy)
- 2 1/4 Cup Flour (2 cups for biscuits and 1/4 cup for gravy)
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2 tsp Sugar
- 3/4 Cup Buttermilk
- 2 Cups Whole Milk
- Salt & Pepper to Taste
Preheat oven to 450 degrees F. And in a large bowl, throw in your all purpose flour, baking powder, baking soda, sugar, and salt & pepper.
Next, you want to grate your butter (6 tbsps) into the flour. That's right, you're going to be grating butter. The idea is to get little pieces of butter (flavor) to be scattered all throughout your biscuits. Mix your butter into your flour gently and evenly.
Make a little indent in the middle, and add in your buttermilk. From the outside of the bowl begin to push your flour mixture into the buttermilk. Be gentle but get it done! After you get an even mix feel free to use your hands to mix and turn it. It is not going to stick together yet.
Throw some flour onto your cutting board, and place your dough on it. You want to get it to become a thin rectangle, but you do not want to work the dough too hard. Best way is to fold it onto itself and smush it to a rectangle. After some work it should feel a lot more like dough.
Throw some flour on it, and roll it out to about 3/4 inch thickness, and cut out your biscuits. Place them on a baking tray, cover them in a little but more buttermilk, and throw them in the oven for 15-20 minutes.
Now for the gravy! Start by throwing in your butter and sausage in a large cast iron skillet or skillet with tall sides over medium-high heat. Make sure to break up the sausage into small pieces.
Once your sausage is almost fully cooked (little but of pink remaining), add in your mushroom, and cook them until they are nice and soft.
Add the rest of your butter, and once it has melted, sprinkle your flour over the whole mixture and mix. Cook it for a couple minutes until its all slightly browned. This is called a roux.
This is a good time to add salt & pepper, and of course, some Loubier Gourmet Chipotle Seasoning (we usually go with the Hot one)!
Slowly add in your milk while mixing your roux. Once it is all mixed together, let it thicken on low heat, and you have your country gravy!
Your biscuits should be ready by now. We like to put our biscuits down first, top them with some fried eggs, and then pour our gravy over them!