This recipe for Homemade Pioneer Woman Gravy Biscuits has become a joyful breakfast ritual in our household, and it is certain to become one of your all-time favorite recipes for making breakfast foods. The recipe calls for giant fluffy, buttery biscuits that are prepared from scratch (but are easy to make!) and bake up to be a mile high with hundreds of flaky layers. They are then covered in a gravy that is creamy, decadent, and perfectly seasoned with sausage.
Try More Recipes From us:
Why You’ll Love This Pioneer Woman Gravy Biscuits
- Everything about this sausage gravy is spot on. Many Biscuits and Gravy recipes fall short because of the sausage gravy, but not this one. Beef bouillon, herbs, spices, and a dash of red pepper flakes are used to enhance the gravy and make this dish a captivating example of comfort food at its finest.
- One can get their day off to a good start with a plate of biscuits and a hefty helping of protein-rich sausage gravy. Not only does this dish taste great, but it’s also a great source of protein that will keep you and your loved ones going strong until dinnertime rolls around again.
- All you need are things you probably already have on hand to make this delicious Biscuits with Gravy. This is my husband’s favorite breakfast, and I enjoy it since I almost always have the ingredients on hand (if I keep some sausage in the freezer, that is).
- The preparation couldn’t be simpler. Making your own biscuits and gravy from scratch may sound daunting, but with the help of a food processor, you’ll be surprised at how fast it can be done. You just need to brown some sausage, add some flour, milk, and spices, and let it boil.
- This recipe is a “make it once, eat it all week” kind of deal. You can have these biscuits and sausage gravy for breakfast, lunch, or dinner any day of the week since they reheat so well. This is the dish that just keeps on giving!
About Pioneer Woman Gravy Biscuits Recipe
White (sawmill) or brown (meat) gravy, made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat, are poured over soft dough biscuits to create the dish. Black pepper is a common seasoning for the gravy.
Pioneer Woman Gravy Biscuits Ingredients
- Flour. All-purpose flour or a gluten-free 1:1 baking flour is recommended.
- Baking powder. The buttermilk biscuits call for 2 tbsp. Exactly 2 tablespoons. Biscuits baked using baking powder are always perfectly fluffy and delicate. If you don’t want your baked goods to have a metallic aftertaste, look for a a baking powder that says it doesn’t include aluminum.
- Sugar. This is not a recipe for sugary biscuits. Sugar, in the form of just 2 tablespoons, complements the salty, buttery flavors of the biscuits perfectly. Specifically, the sugar prevents the production of gluten, which results in softer biscuits.
- Salt. The buttery happiness is elevated by the salt, which also provides structure. In this recipe, normal table salt is required.
- Butter. The most delicious element of the dish! The flaky layers and rich buttery flavor of these biscuits are the result of melted butter that has captured steam. In order to avoid too salty biscuits, you should either use unsalted butter or lower the amount of salt called for in the recipe.
- Buttermilk. Buttermilk makes for tastier biscuits that are also more soft and moist. It’s also used to coat the biscuits in a thin layer before baking, helping them to achieve a lovely golden color. Make your own buttermilk or sour milk and feel free to use it.
- Sausage. This dish is as good with pig sausage or breakfast sausage. I make use of mildly seasoned country pork sausage. It’s also possible to use a turkey sausage that has been enriched with butter or oil (needed for the roux).
- Flour. Milk is used to make the roux, which is then blended with pork drippings to make the sausage gravy. Whether you’re making a 2% or whole milk recipe, those are what you should use. Although you can get away with using low- or skim-fat milk, keep in mind that fat Equals flavor, so your gravy will be less impressive. Use a quarter cup less milk if using low-fat or skim.
- Spices. Spices like paprika, sage, parsley, rosemary, and thyme as well as powdered garlic and onion give the gravy a robust flavor.
- Beef bouillon. This is the magic powder that takes the gravy to the next level. You can use either bouillon powder, bouillon cubes, or something even better as a substitute. Do not dissolve the bouillon in water before adding it to the sauce.
How To Make Pioneer Woman Gravy Biscuits
BISCUITS
- Prepare a baking sheet with parchment or silicone. Follow package instructions or make from scratch:
- Flour, baking powder, sugar, and salt are combined in a food processor. Mix in a bowl.
- Pulse the butter-topped mixture until pea-sized. (Or use a pastry cutter or forks.)
- Make a well in the mixture’s bowl. Pour 1 cup buttermilk into the well, then mix with a spatula. Never overwork dough. Shaggy, crumbly dough with moist areas.
- Transfer dough and crumbles to a floured mat or paper.
- Flour hands and form a scraggly ball. Flatten into a 9×6-inch rectangle, about 3/4-inch thick (don’t press too hard). Fold one side, then the other (see photos).
- 90-degree rotation. Again, don’t compact/press layers too hard as you flatten into a 9×6-inch rectangle. Refold.
- Revolve the dough. Form a 9×6-inch, 3/4-inch-thick rectangle. Final fold. Form a 9×6-inch rectangle.
- Stamp out 6 dough circles using a greased and floured 2 1/2-inch round cutter (or the top of a glass). Cut 2 more from dough.
- Separate rounds on baking sheet by 1 1/2 inches. 20-minute chill. Preheat oven to 425°F.
- Top with remaining buttermilk.
- Bake at 425°F for 15-20 minutes or until golden. Cool biscuits on a rack.
GRAVY
- Meanwhile, make gravy. Over medium heat, crumble sausage in a large pot, braiser, or Dutch oven. Once browned, fry 2 minutes with flour.
- Reduce heat and constantly whisk in milk. Add beef bouillon/base and spices.
- Simmer, stirring often, for 5-10 minutes. If too thick, add milk 1/4 cup at a time. If not thick, simmer. Add salt, pepper, and red pepper flakes to taste.
Recipe Tips
- Biscuits first. I recommend making the biscuits first (but not baking them) because they need 20 minutes to chill. When they’re ready, start the gravy so everything is done at once.
- Long-cook flour. Set a timer and boil the sausage gravy flour for two minutes to remove the raw flour taste.
- Regularly stir gravy. Flour sticks to the pan and can burn, so scrape the bottom as you whisk.
- Biscuits need cold butter. Cold butter creates flaky layers. Cold butter melts as biscuits bake, releasing steam and creating light, flaky biscuits. Biscuits will be hard and flat if the butter melts before baking. I cut the butter then refrigerate it to keep it cool.
- Don’t overwork cookie dough. Don’t overwork biscuit dough. The more you handle biscuit batter, the tougher the biscuits. Overworking the dough melts the butter and activates the flour’s gluten, resulting in hard, flat biscuits. Crumbly biscuit dough.
- Fold dough carefully. Flaky layers are created by flattening and folding the dough. Let the dough stay crumbly and scraggly.
- No biscuit twisting! When cutting biscuits, don’t twist the cutter. Twisting the cutter seals the edges, preventing high biscuits.
- Lubricate the biscuit cutter. Coat your biscuit cutter with nonstick cooking spray and flour to prevent twisting. This permits the cutter to release without twisting.
- Bake chilled biscuits. This gives the flour’s gluten time to relax after being folded, pressed out, and cut, providing delicate biscuits. It also allows the butter to solidify up before the biscuits go into the oven. The longer it takes the butter to melt during baking, the higher and longer the biscuits will rise.
What To Serve With Gravy Biscuits?
- Fruit: Oranges, bananas, cantaloupe, strawberries, Fruit Salad, winter fruit salad, cranberry ambrosia salad, yogurt fruit salad.
- Cake: Carrot Cake,Tres Leche Cake Recipe Tiramisu Recipe, Classic Cheesecake Recipe.
- Waffles: gingerbread waffles, Hawaiian waffles, chocolate waffles.
- Bread: Banana Bread, Cornbread, Bread Pudding Recipe, Pumpkin Bread Recipe.
- Potatoes: Potato Soup, Avocado Potato Salad.
- Eggs: Avocado Egg Breakfast, Corn Pudding Recipe.
How To Store Leftovers Biscuits?
In The Fridge: Any extra gravy that you have should be kept in the refrigerator in an airtight container. It could last for as long as five days. If stored in an airtight container and brought to room temperature, any leftover biscuits will remain edible for up to three days.
In The Freezer: The baked biscuits can be flash-frozen until solid, then stored in an airtight container for up to three months. When you’re ready to use it, let it defrost overnight on the counter. Biscuit dough is also suitable for freezing. After laminating the dough, flatten it into a rectangle, and cover it carefully in plastic wrap, you can store it in the freezer for up to three months. After defrosting in the fridge overnight, you can begin shaping the biscuits.
In The Oven: The gravy tastes best when it has been heated to a low simmer. A little milk might be needed to thin it out. To reheat the biscuits, place them on a baking sheet lined with parchment paper or a nonstick mat and bake at 350 degrees F for 5 to 7 minutes.
In The Microwave: After heating the biscuits at intervals of two to three minutes for the gravy, the biscuits should be ready to eat.
How To Make Pioneer Woman Gravy Biscuits Ahead
- Gravy: It is possible to thoroughly prepare gravy, allow it to cool, and then keep it in the refrigerator for up to five days. Reheating may require the addition of a tablespoon or two of milk in order to achieve the desired consistency.
- Biscuits: It can be cooked, placed in an airtight container, and kept at room temperature for up to three days. Alternatively, they can be frozen, thawed, and re-heated for up to three months. After laminating the dough, you could alternatively cover it in plastic wrap and store it in the refrigerator for up to two days. After that, you may proceed to cut the dough into biscuits and bake them.
- Fully prepared: it is important to store the biscuits and the gravy in separate containers so that the biscuits do not become soggy. It is preferable, in my opinion, to reheat the gravy on the stovetop before spooning it straight over the biscuits; but, you should do whatever is most convenient for you.
Can The Buttermilk Be Substituted In The Biscuits?
Yes, you are able to use sour milk as a suitable substitute for it. After filling a liquid measuring cup with milk until it reaches 1 cup, add 1 tablespoon of lemon juice or white vinegar, then add the remaining 2 tablespoons of liquid. After giving it a stir, set a timer for ten minutes and then let it sit. It is recommended that you use whole milk, but you can substitute any other type of milk with a little bit of heavy cream instead.
Non-dairy substitutes are not recommended for this dish. Fluffy buttermilk biscuits can only be made with real, full-fat butter. You can break down butter into its three main components: butterfat, milk solids, and water. The water in the butter evaporates during baking, creating steam pockets within the biscuits, which causes the biscuits to rise and develop incredibly flaky layers. The biscuits won’t be as light and flaky, and the recipe won’t be as successful, if you substitute an alternative to dairy butter.
Can This Recipe Be Made With Store-bought Biscuits?
Why, yes! You can certainly prepare Sausage Gravy and Biscuits with store-bought biscuits, though I greatly like the taste and texture of homemade biscuits. You can get biscuits from your local bakery, the bakery department of the supermarket, the freezer aisle, or the store’s own brand, Pillsbury Original Grand Biscuits. This dish may easily be made gluten-free by substituting gluten-free biscuits for the regular ones.
Try More Recipes:
Pioneer Woman Gravy Biscuits Nutrition Facts
Amount Per Serving
- Calories 260
- Total Fat 10g
- Saturated Fat 6g
- Sodium 540mg
- Total Carbohydrate 30g
- Dietary Fiber 1g
- Protein 18g
- Vitamin A 2%
- Vitamin C 10%
- Calcium 2%
- Iron 0%
Servings 4
- Amount Per Serving
- Calories 260
- Calories from Fat 90
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 540mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 18g36%
- Vitamin A 2 IU
- Vitamin C 10 mg
- Calcium 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
