Our favorite seasoned pork product from our butcher, Nimrod Meats, is the breakfast sausage. And one of the most satisfying ways to use this breakfast sausage is with biscuits and gravy.
Below is the recipe we’ve found that makes great biscuits every time, along with a scrumptious breakfast sausage gravy recipe. Whether you have this for breakfast or dinner, we know it will bring smiles to everyone’s faces.
- Put a stick of butter in the freezer to chill for 10 to 20 minutes. (We keep one stored in there so it is ready to go whenever we want to make biscuits.) Really cold butter helps create flaky biscuits.
- Preheat your oven to 425. Take out a baking sheet and cover with a piece of parchment paper and set aside.
- Sift together flour, sugar, salt, and baking powder. Give mixture a stir to make sure ingredients are thoroughly mixed.
- Using a grater, grate butter into the flour mixture and stir to combine.
- Slowly add milk while stirring with wooden spoon or spatula. Stir gently until combined.
- Using your hands on a floured surface, gently work dough into a 1 inch thick sheet. Add flour as needed if dough is sticky. (Pro tip: Overworking the dough will create excess gluten formation, making your biscuits tough and chewy. So handle the dough as little as necessary to bring the dough together for light and fluffy biscuits.)
- Dip a biscuit cutter into flour and then use it to cut out as many biscuits as you can. (If you do not have a biscuit cutter, we recommend using a chef’s knife or pizza roller to cut the dough into square biscuits. The old trick of using a glass to form the biscuits pinches the edges of the dough, limiting the rise and flakiness of your biscuits)
- Reform remaining dough into a sheet and cut out additional biscuits or create a free-form biscuit to use up the dough.
- Place biscuits on baking sheet and cook in oven for 12 minutes or until tops are starting to turn golden brown.
- Take out from oven and let cool. If desired, melt a tablespoon of butter and brush over the top when you first remove them from the oven.
- Serve with our breakfast sausage gravy (recipe below) or your other favorite additions
Breakfast Sausage Gravy Recipe
- Thaw the breakfast sausage. Place in refrigerator a day or two ahead of time or place in large bowl of warm water (not hot) an hour before cooking.
- Starting with a cool skillet, spread out breakfast sausage and place over medium low heat. (Starting with a cool skillet will help render out some of the fat from the pork that will then help get a sear on the meat and then be combined with the flour to create a roux that thickens the gravy.)
- Let sausage cook for 5 to 6 minutes and then use a spatula to flip over the meat and cook for an additional 3 to 4 minutes.
- Then break up meat into desired size and make sure all of meat is cooked.
- Sprinkle flour over meat and stir in and cook for 30 seconds to a minute.
- Slowly add milk, 1/2 cup at a time, stirring continuously. When the mixture bubbles and thickens, add the next portion of milk until all is added. Stir and cook until bubbling and desired thickness is reached, and then remove from heat.
- Serve over biscuits and enjoy!
John and Sarah Gilbert farm with their family in North Central Iowa. They care for pigs, cows, and the land to bring you beef and pork you can love. They have a passion for cooking and helping others develop the skills they need to put healthy and delicious home-cooked meals on the table. They can be contacted by email and through Facebook and Instagram.