Homemade Biscuits and Gravy Breakfast Bake
A hearty and comforting dish featuring fluffy biscuits topped with creamy gravy, perfect for breakfast or brunch.
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Pastry Cutter
Ingredients
Dry Ingredients
- 2 cups All-purpose flour For biscuits
- 1 tablespoon Baking powder For leavening the biscuits
- 0.5 teaspoon Salt Enhances flavor
Wet Ingredients
- 0.5 cup Unsalted butter Cold and cut into cubes
- 0.75 cup Milk For biscuit dough
Gravy Ingredients
- 1 pound Ground sausage For the gravy
- 0.25 cup All-purpose flour For thickening the gravy
- 2 cups Milk For the gravy
- 1 teaspoon Black pepper For seasoning the gravy
Optional Seasonings
- Thyme or parsley For additional flavor
- Garlic powder or onion powder For extra depth
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until fully mixed.
- Add the cold unsalted butter to the flour mixture. Cut the butter into the flour until it resembles coarse crumbs.
- Make a well in the center and pour in the milk. Stir gently until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a rectangle about 1-inch thick.
- Cut the biscuits using a round cutter and place on a baking sheet lined with parchment paper.
- Bake the biscuits for about 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the gravy. In a skillet, cook the ground sausage until browned.
- Sprinkle the additional flour over the sausage and stir well. Cook for 1-2 minutes.
- Gradually pour in the milk, whisking constantly until the gravy thickens.
- Season the gravy with black pepper to taste.
- Once the biscuits are done, cut them in half and pour the hot sausage gravy over them.
- Serve warm, garnished with optional herbs if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven or microwave.