Ease on down a winding country dirt road with this southern breakfast recipe for Biscuits and Gravy: Buttermilk Bacon Biscuits & Italian Sausage and Mushroom Gravy
Buttermilk Bacon Biscuits & Italian Sausage and Mushroom Gravy
I scream! You scream! We all scream for Buttermilk Bacon Biscuits & Italian Sausage and Mushroom Gravy! What?! Perhaps that’s not how the saying goes, but nonetheless, the sentiment is the same. And besides, who doesn’t go a lil’ gaga over biscuits and gravy? We’re talking total comfort food here, and that’s okay, really it is. Work hard, play hard and indulge in something extra delicious to eat. Because sometimes you just crave what you crave, and that’s that. Now, this isn’t an endorsement for eating “bad food” all day every day but in my mind, it’s all about balance. So belly up to the table for a heaping plate of belt bustin’ grub.
Every so often I get a hankering for the occasional high-fat-off-the-charts-high-carb indulgence. And if you’re going to go there you might as well go big, right? So, that’s my justification, inspiration and reason for creating such a crazy good off da’ chain recipe for biscuits and country gravy. For the biscuits, well they’re made with a ton of butter and rich buttermilk aplenty, but guess what? I also took it up a notch and tossed in thick cut Wright‘s bacon. Now, as if that wasn’t enough, how about the gravy? I made a crazy decadent Italian Sausage and Mushrooms Gravy, and I poured in a river of whole milk, heavy cream and buttermilk! Yup sir! I said buttermilk. So, say, “Holy Moly and Gal Dangit,” ’cause your taste buds are gonna’ do a jig and think they’ve died and gone to a heavenly foodie Shangri-La Ho Down! Check out the recipe and photo documentation after the jump. Because we all know if there aren’t any pictures, it never even happened. Enjoy!
Buttermilk Bacon Biscuits Ingredients:
- 2 1/2 cups All-Purpose Flour, double shifted
- 1 tbsp Baking Powder
- 1 tsp Sea Salt
- 1 Cup + 2 Tbsps Buttermilk, chilled
- 1 1/2 Sticks Frozen Unsalted Sweet Cream Butter, grated using the large holes on a box crater
- 1/2 cup crisp thick-cut Wright’s bacon
Buttermilk Bacon Biscuits Directions:
Prep: Preheat oven to 375 degrees. Melt unsalted butter for brushing on 2″ round cake pan and biscuits. Cook 3 – 4 strips of Wright’s thick-cut bacon until crispy, set on a plate upon paper towel to drain excess grease.
2. Remove bowl of chilled flour mix and add chilled buttermilk and bacon. Using a large spoon gently mix buttermilk and flour together, make sure to scrape down sides of bowl as well.
3. Toss a bit of flour onto a clean work surface and turn biscuit dough out onto work surface. Using a rolling pin roll the dough out. Then fold over once. Roll the dough out and scatter on crumbled bacon and fold dough over top to bottom by grasping the dough and folding it towards you. Repeat this process four times.
4. Then roll the dough out until it is 3/4″ thick and cut out biscuits with a biscuit cutter. I use my trusty homemade tin can biscuit cutter.
5. This should yield 10 – 12 buttermilk biscuits. Make sure biscuits are touching. Bake for 15 minutes or until the biscuits are golden brown.
6. Remove from oven and brush with melted butter.
7. Serve and enjoy.
Italian Sausage & Mushroom Gravy Ingredients:
- 1 pound (16 ounces) Bob Evan’s Italian Sausage
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 1/3 all-purpose flour
- 1/3 cup mushrooms, chopped
- 1 tsp fresh cracked black pepper
Italian Sausage & Mushroom Gravy Directions:
- In a large skillet over medium heat cook Italian sausage, breaking apart into small pieces. When finished do not drain off grease.
- Pour in whole milk, heavy cream and buttermilk into sausage and stir.
- Sprinkle in flour a little at a time until fully incorporated.
- Add chopped mushrooms.
- Turn heat to low and simmer for 10 minutes.
- Season with fresh cracked black pepper.
- Serve.
Note: If gravy becomes too thick add whole milk or heavy cream to thin it out.
Ingredients
- Buttermilk Bacon Ingredients:
- 2 1/2 cups All-Purpose Flour double shifted
- 1 tbsp Baking Powder
- 1 tsp Sea Salt
- 1 Cup + 2 Tbsps Buttermilk chilled
- 1 1/2 Sticks Frozen Unsalted Sweet Cream Butter grated using the large holes on a box crater
- 1/2 cup crisp thick-cut Wright's bacon
Instructions
Buttermilk Bacon Directions:
- Prep: Preheat oven to 375 degrees. Melt unsalted butter for brushing on 2" round cake pan and biscuits. Cook 3 -4 strips of Wright's thick-cut bacon until crispy, set on a plate upon paper towel to drain excess grease.
- In a large bowl shift together add flour and baking powder and sea salt and mix well with a fork. Using a box cutter crate 1 1/2 sticks of frozen unsalted sweet cream butter into flour mixture. Using a fork gently mix butter into the flour. Chill in the freezer for 5 minutes.
- Remove bowl of chilled flour mix and add chilled buttermilk and bacon. Using a large spoon gently mix buttermilk and flour together, make sure to scrape down sides of bowl as well.
- Toss a bit of flour onto ya clean work surface and turn biscuit dough out onto work surface. Using a rolling pin roll the dough out. Then fold over once. Roll the dough out, again and again, fold it over. Do this four more times.
- Then roll the dough out until it is 3/4" thick and cut out biscuits with a biscuit cutter. I use my trusty homemade tin can biscuit cutter.
- This should yield 12 buttermilk biscuits. Make sure biscuits are touching. Bake for 15 minutes or until the biscuits are golden brown.
- Remove from oven and brush with melted butter.
- Serve and enjoy.
Italian Sausage & Mushroom Gravy Directions:
- In a large skillet over medium heat cook Italian sausage, breaking apart into small pieces. When finished do not drain off grease.
- Pour in whole milk, heavy cream and buttermilk into sausage and stir.
- Sprinkle in flour a little at a time until fully incorporated.
- Add chopped mushrooms.
- Turn heat to low and simmer for 10 minutes.
- Season with fresh cracked black pepper.
- Serve.
- Note: If gravy becomes too thick add whole milk or heavy cream to thin it out.
Stacie @ Divine Lifestyle says
This is the best biscuit and gravy recipe ever! I’m from Georgia, and down here we love our pig, our biscuits, and our white gravy!
Jessica Simms says
I’m making this for me and my mom on Saturday morning, I usually make a big breakfast for everyone to dig in on. This would be perfect for us!
Robin (Masshole Mommy) says
That sounds delicious. Biscuits and gravy is such a southern dish. We can’t get them around here in New England unless we make them ourselves!
Stacie @ Divine Lifestyle says
This is the best biscuit and gravy recipe ever! I’m from Georgia, and down here we love our pig, our biscuits, and our white gravy!
D. Durand Worthey says
Thank you Stacie! I would really like to know what a Georgian woman thinks about this recipe after she tries it. Basically, I am going to withhold patting myself on the back until I get your very official post-taste test approval.
Jeanette says
My Sister in Law made these for us a few weeks ago! I think it is our new favorite good! It is so good!
Terri Beavers says
Oh my goodness, those sure do look good. I’m always trying new biscuit recipes (and gravy too). I don’t know who loves biscuits and gravy more, the grand kids or yours truly.
April Mims says
My meat eating husband would love that! Maybe I’ll make it one of these weekends for a special treat.
Miles L. says
That buttermilk biscuit looks delicious. I hope I can give this a try during the weekend.
ricci says
I love me some biscuits and gravy in the morning!! There is nothing better than a good southern breakfast when it’s cold out!!
Annemarie LeBlanc says
Perfect soul food for a cold night! I love all these delicious ingredients put together to make such a hearty meal! thanks for sharing the recipes. I have to make these soon!
Lynndee says
You just made me so hungry! We love biscuits and gravy, but honestly, I’ve never tried preparing gravy here at home. Thanks for the recipe.
D. Durand Worthey says
I agree, every time I get HONGRY for biscuits and gravy this in my go-to recipe. And Lynndee, you won’t believe just how super easy the gravy recipe is. Once you try it you’ll be like, “I’ve really been missing out…”
tiaras and tantrums says
I am going to have to try this recipe. I have never made gravy with biscuits – but my husband is a huge fan and orders it all the time
MyTeenGuide says
My oh my, that looks amazing! I love biscuits and gravy. I can’t wait to try this.
Chubskulit Rose says
This looks so good. This is a type of meals my husband would enjoy so thak you for the recipe.
Sicorra@NotNowMomsBusy says
Great recipe! I love cooking with Italian sausage as well, esp to add to breakfast.
Christie @ Raising Whasians says
All you had to say was bacon, I would have shown up! I’ve never tried to make my own biscuits and gravy before, so good though!
D. Durand Worthey says
Bacon. Yes! Christie thing about making homemade buttermilk and bacon biscuits (or any biscuits for that matter) is you will discover just how easy, yes easy, they are to make. From start to finish in 25 – 30 minutes, not including the baking time which is 15 minutes. I say, “Go for it!”
jeanine says
Yum. This looks and sounds delicious. Sounds like a delicious meal my whole family would love. We are big fans of hearty meals like this , especially in the colder months!
Nile Flores says
Since I don’t do pork, I usually switch it out with ground beef and season it well since beef is sometimes hard to take flavor and spices. I love making biscuits and gravy for my son.
Jessica Simms says
I’m making this for me and my mom on Saturday morning, I usually make a big breakfast for everyone to dig in on. This would be perfect for us!
D. Durand Worthey says
Oh Jessica let us know you and your mom liked them. We’d love to hear from you.
Emily @ The Benson Street says
Love breakfast recipes! Thanks for sharing at the Monday Funday Link Party. Emily @ The Benson Street.
Terri Beavers says
Oh my goodness, those sure do look good. I’m always trying new biscuit recipes (and gravy too). I don’t know who loves biscuits and gravy more, the grand kids or yours truly.
Shannon says
I haven’t had breakfast yet and this looks like it would be the perfect breakfast option!
Anonymous says