My dad raised me on a little thing called “breakfast for dinner.” It works a little something like this: You eat breakfast food — for dinner. Genius, isn’t it? Growing up, my dad’s specialty was shrimp and grits — or anything with grits, really. And believe it or not, we LOVED spam…don’t judge. My grandparent’s were from the South, and hey, it tasted good to me! I’ve since upgraded to little smokies wrapped in peanut butter toast…mmm…
I love breakfast food, but I never have time for a feast bright and early in the morning. So to carry on my family tradition, I dabble in breakfast for dinner now and then. Last night was one such night. I had my heart set on some homemade biscuits and gravy, and nothing, not even Max’s negativity towards the meal, was going to stop me from making it. Besides, he was more than happy to eat it when it was all said and done…who isn’t? It’s biscuits and gravy for goodness sake. And homemade biscuits? Ohh I love them…plus, if you make a big batch, you can slather on some raspberry or blackberry jam in the morning for a quick fix. Yes.
My biscuits and gravy recipe came from an assortment of recipes melded together. It’s nothing special — just the basics, which is sometimes the best way to go. I prefer thick gravy — the thicker the better! What are your biscuit and gravy musts?
Biscuits & Gravy
For the Biscuits:
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup buttermilk
For the Gravy:
- Two packages breakfast pork sausage (I use mild bc I’m a wimp when it comes to spiciness, but you could use one mild, one spicy for a bit more zing)
- 4 tablespoons flour
- 1/2 gallon milk (or less, depending on desired thickness)
- Salt, pepper, onion powder, garlic powder
- Preheat oven to 375 degrees F. For the biscuits, mix together the dry ingredients. Cut in the butter, either mixing with hands or a hand mixer, until mixture is crumbly. Add in buttermilk, kneading together until mixture forms a ball. Form 1-inch (or whatever size you prefer) balls and place on a nonstick baking sheet. Bake biscuits for 15-20 minutes or until golden on outside and fluffy on inside.
- For gravy, in a large saucepan, cook sausage until no longer pink. Sprinkle flour over sausage, mixing to coat sausage with flour. Gradually add milk, mixing in until gravy reaches desired consistency. Season to taste with spices.
- Slice biscuits in half and pour gravy over top. Serve with fresh fruit.