Pin
You won’t find a more outrageous Southern morning feast than this Beef Bacon Biscuit and Gravy Volcano. Imagine towers of warm, homemade biscuits draped in a cascade of rich, peppery sausage gravy and plenty of crispy beef bacon raining down. This isn’t just breakfast—it’ll steal the show at any brunch. Every mouthful is wildly satisfying, making lazy Sundays or brunch parties impossible to forget.
Ingredients
- Beef Bacon: Crisp, salty, and just the right amount of smoky This shines on top so go for a thick sliced kind for crunchy bites
- All-purpose flour: You’ll need it in both the gravy and biscuit dough Unbleached has a little more oomph in flavor
- Baking powder: Without it your biscuits won’t pop Nice and fresh baking powder makes them rise big
- Salt: Kicks up every flavor For the best control use kosher salt in both gravy and biscuits
- Unsalted butter: The secret to the fluffiest biscuits Cut it in straight from the fridge so it stays cold
- Milk: Pulls the dough together and turns gravy silky Whole milk makes everything creamy
- Breakfast sausage: Pack the gravy with tons of flavor A good country sausage turns up the taste
- Salt and pepper: Essential at the end—taste as you go and balance it your way
Step-by-Step Instructions
- Assemble the Volcanoes:
- Split warm biscuits open and stack them on plates Spoon over lots of sausage gravy and finish with a heap of beef bacon crumbles Serve it up while it’s piping hot
- Add Milk to Gravy:
- Pour milk in slowly, whisking while it cooks Gently stir until it thickens if you can drag a spoon through and it coats nicely, you’re good Toss in salt and pepper as you like
- Cook Sausage Gravy:
- In a fresh skillet toss in the sausage Smash it up so it browns on every side Add flour so it soaks up fat and bubbles for a minute or two
- Bake the Biscuits:
- Scoot biscuits onto a lined tray then bake at 425 F until golden and tall, about 12 to 15 minutes That hot oven poofs them up super fast
- Form the Biscuits:
- Gently add milk, stir so the dough just comes together Dump it on a floured counter, pat down, cut out rounds, then keep handling to the minimum if you love fluffy biscuits
- Prepare Biscuit Dough:
- Grab a big bowl, mix together the dry stuff—flour, salt, and baking powder Chop in cold butter with your fingers or a pastry cutter until you’ve got a crumbly mix with visible butter bits
- Make the Beef Bacon:
- Fry beef bacon over medium until it’s really crispy Let it drain on napkins and break it apart so it stays nice and crunchy
Pin
Biscuits never last long around here, but that beef bacon takes it up every notch. My kid honestly named it “the breakfast to beat all breakfasts.” Turns out biscuits and gravy are already magic, but with beef bacon? Game over.
Storage Tips
Let your leftover biscuits cool, pop them in an airtight box, and they’ll be fine on the counter for two days. To bring back that bakery vibe just warm them in the oven. Gravy and bacon should chill separately in lidded containers in the fridge—and use within three days. Reheat the gravy on the stove with an extra splash of milk to smooth it, and add the bacon at the end so it stays crispy.
Ingredient Substitutes
Swap in ground turkey or chicken sausage for a lightened-up gravy, or pick a veggie sausage if you’re skipping the meat. Use a combo of wheat and white flour for biscuits that are a bit heartier, but be ready to toss in more milk if it’s dry. For fun flavor, add some herbs or cheddar straight to the dough.
Serving Ideas
Turn your table into a build-your-own brunch bar—think scrambled eggs and roasted tomatoes right next to the volcanoes. For parties, go with mini biscuits and smaller scoops of gravy. Toss in lots of fruit and good coffee to round it out.
Pin
Cultural and Historical Context
This Southern staple started out as fuel for hard-working folks, but biscuits and gravy now show up at celebrations, lazy mornings, and anytime comfort food is on the menu. Turning it into a volcano just makes the old favorite more fun and eye-catching.
FAQs About the Recipe
- → How do I make my biscuits extra flaky?
Stick with cold butter when you blend it into your flour, and don’t mess with the dough too much. That's what keeps those buttery pockets for super flaky, soft biscuits.
- → How can I prevent my sausage gravy from becoming lumpy?
Slowly pour in the milk as you whisk the sausage and flour together. That’ll stop those nasty lumps and leave you with a rich, smooth gravy.
- → What is the best way to serve this dish?
Grab your hot biscuits, split 'em, spoon on the thick sausage gravy, then finish with tons of crumbled bacon over the top.
- → Can I prepare any components ahead of time?
You can cook the bacon and bake the biscuits earlier, just keep them apart until it's time to eat. Warm up the gravy last so it all tastes fresh and awesome when you put it together.
- → What pairs well with this dish?
Try some cut fruit, roast potatoes, or a crisp green salad on the side to bring a bit of lightness to all that rich, hearty goodness.