Bacon Biscuit Gravy (Printable Version)
Pillowy biscuits with rich gravy and loads of bacon make a jaw-dropping Southern breakfast everyone talks about.
# What You'll Need:
→ Biscuit Dough
01 -
3/4 cup milk
02 -
1/2 cup unsalted butter, cold and cubed
03 -
1 tablespoon baking powder
04 -
2 cups all-purpose flour
05 -
1/2 teaspoon salt
→ Gravy
06 -
3 cups milk
07 -
1/4 cup all-purpose flour
08 -
Black pepper, to taste
09 -
1 pound breakfast sausage
10 -
Salt, to taste
→ Topping
11 -
6 slices beef bacon
# Step-by-Step Guide:
01 -
Heat your oven up to 425°F (218°C). Fry the strips of beef bacon in a skillet over medium heat until they get really crunchy. Put them on a plate lined with paper towels, let them cool, then crumble them up and keep 'em handy.
02 -
Mix all-purpose flour, baking powder, and salt together in a big bowl. Toss in cubes of cold unsalted butter, and cut them into the flour mix until you see chunky bits throughout.
03 -
Add your milk, and stir just till the dough comes together. Drop dough on a floured counter and roll it out to about 1.5 cm (0.6 inches) thick. Use a biscuit cutter to cut out rounds, put them on a baking sheet, and pop 'em in the oven for 12 to 15 minutes until they're golden.
04 -
While the biscuits bake, toss the breakfast sausage into another skillet over medium heat and break it up as you cook it. Sprinkle flour on the sausage, stir it all around, and let it cook for a minute or two.
05 -
Slowly pour in the milk as you whisk all the time. Keep stirring the mixture till it thickens up, then load it up with salt and lots of fresh black pepper. Take it off the heat.
06 -
Pull apart those warm biscuits, place them on plates, then smother with sausage gravy and finish off with crumbled beef bacon. Serve it right away to enjoy it hot.
# Additional Notes:
01 -
Make sure the butter stays super cold when mixing it with flour so your biscuits come out layered and fluffy.
02 -
It’s best to brown the sausage first before adding any flour so the gravy turns out smooth.
03 -
Always pour the milk into the roux a little at a time and keep whisking so your gravy's nice and creamy.
04 -
Eat it fresh for the crispiest biscuits and best flavor.
05 -
If you're prepping early, keep the biscuits, gravy, and bacon in separate containers and warm them up slowly before putting them together.