Name: Biscuits and Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 3 cups all-purpose flour (plus more as needed); 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt (or more to taste); 8 tablespoons cold butter (cut into small pieces); 1 1/4 cups whole milk; 1 pound ground pork; 1 tablespoon packed brown sugar; 1 teaspoon McCormick’s Grill Mates Smokehouse Maple seasoning (optional); 1 1/2 teaspoons salt; 1/2 teaspoon black pepper (or more to taste); 1/2 teaspoon dried sage; 1/4 teaspoon dried rosemary; 1/4 teaspoon dried thyme; 1/8 teaspoon dried marjoram; 1/8 teaspoon ground nutmeg; Pinch ground cayenne pepper; 2 tablespoons olive oil; 1 cup yellow onion (finely diced); 5 tablespoons all-purpose flour (plus more as needed); 3 cups whole milk; 1/4 cup pure maple syrup (or more to taste)

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A reliable, classic recipe for Biscuits and Gravy. Creamy, savory and oh so comforting this is a staple breakfast recipe!

Is there anything better than biscuits and gravy on a cold and gloomy day? I submit that there is not.

This is such a classic comfort favorite that I knew I had to perfect it, especially with Fall (and winter….grumble grumble) knocking at our door. First come the biscuits and then comes the creamy sausage gravy. All of these steps that go into making a completely from scratch, homemade biscuits and gravy are not hard, but do take some time. So, if you’re in a rush, save this recipe for another day.

The biscuits are made in a food processor, but can totally be made by hand in a bowl. You’ll just be using a pastry blender to break apart the butter. Also, the biggest tip for making tender and flaky biscuits is to not work the dough too much once you add the milk. Once the liquid goes in and you start mixing, gluten starts to form. Too much gluten and you’ll have a chewy mess. For pizza dough, you want to knead it for that chew….not so much for biscuits.

For the gravy portion, I flavor my ground pork with a homemade spice blend (based on my homemade breakfast sausage recipe here). Of course you can use breakfast sausage that is already flavored but I didn’t have any on hand, hence the homemade seasoning. One other tip that you’ll need to remember: once you add in the milk to create that thick gravy, you’ll want to increase the heat to get it bubbling but then reduce it right away to keep it at a light simmer. This is to prevent the milk from curdling. Chunky gravy is not delicious, incase you were wondering.

Here’s a quick recipe walk through:

You start out by making the biscuits. Lots of simple ingredients thrown together and cut into biscuits.Bake these off and set them aside. I love a big, tall poofy biscuit.

While the biscuits bake, you can make your gravy: mix the spices into the pork, brown up some onion, add in the homemade sausage, add in the liquid to make a gravy and simmer. Usually, I can get the gravy done in the time it takes the biscuits to cook. Once those biscuits come out of the oven, slice ’em open and slather generously with this gravy. Mmmm….comfort food to the max! Love it!

So, besides those few tips and tricks, listed above, the rest should be relatively simple. Grab my printable recipe below. Have a great day, friends!!

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