Spicy Sausage Country Gravy w/ Buttermilk Biscuits

in Breakfast

Spicy Sausage Country Gravy with Buttermilk Biscuits // www.acozykitchen.com

Spicy Sausage Country Gravy with Buttermilk Biscuits…because you’re worth it, gurlfrien’.

This is the recipe I want to make/eat/eat/eat before all the stupid juice cleanses, resolutions to be a better human, dog mother and eater begin. This is a good I-don’t-give-a-shit-let-me-live meal.

I don’t often make country gravy with biscuits; and it’s not because I love it, but it’s usually just too rich for me. I don’t typically go for the butter on top of cream on top of butter stuff. I need bite; I need heat; I need contrast. For me, this meal is simply just too much.

That’s why I’ve made some tweaks that I think make it a bit more interesting. First, there needs to be some spicy Italian sausage all up in it. That means there’s little instant notes of fennel, shallot and other stuff going on. Yes.

And then, Dijon mustard. Oh yeh. A bit of Dijon mustard in the gravy gives it just a hint of acid that I think the gravy benefits from. It’s not mustardy; I’d say it’s almost nearly undetectable. Of course, I ended up going back and adding a bit more and it was awesome, but you could definitely taste the mustard. The recipe below reflects pre-addition. But, add more if you like!

Spicy Sausage Country Gravy with Buttermilk Biscuits // www.acozykitchen.com

This dish has Christmas breakfast written all over it.

Christmas morning breakfast might go down as my favorite meal all year. ALL YEAR!

Is there any meal that’s cozier than Christmas breakfast?!! NO!

This meal is awesome because you can make it the night before, though I do strongly urge the baking of the biscuits to happen the morning of. (There’s nothing quite like a warm, just-got-out-of-the-oven biscuit.)

Spicy Sausage Country Gravy with Buttermilk Biscuits // www.acozykitchen.com

If you want to make this Christmas morning, here’s what you do:

1. Make the biscuit dough the night before, cut the biscuits out, put ‘em on a baking sheet and stick ‘em in the fridge. Bake them off the next morning and you’ll be good to go.

2. Make the gravy the night before. To warm it up, add a splash of milk and heat on low. It’ll be AWESOME.

And that’s it. I did fry up some sage leaves to put on top but it ended up looking dumb for the photo, but do this in real life! I love the little added bit of herbs.

Merry Christmas, my friends!

Tomorrow I’ll be back with one more recipe and then I’ll be taking some time off. Talk soon.

Spicy Sausage Country Gravy with Buttermilk Biscuits // www.acozykitchen.com

Spicy Sausage Country Gravy with Buttermilk Biscuits

Print this recipe!

My favorite Buttermilk Biscuit recipe!

4 tablespoons unsalted butter, divided
1/4 pound Italian spicy sausage
1 tablespoon shallot minced (about 1/2 small shallot)
3 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon freshly ground pepper
1/4 teaspoon Dijon mustard (possibly more to taste)
Sea salt

1. To a sauté pan, set over medium heat, melt 1 tablespoon of butter. Throw in the minced shallot and Italian sausage. Using a wooden spoon, break up the sausage into crumbles; and cook the sausage for about 5 minutes, until brown in color. Remove the sausage crumbles with a slotted spoon and set them aside. Note: My sausage wasn’t particularly greasy–it left about 1 tablespoon of fat in the pan. If for some reason yours expels a large amount, remove some so you have about three tablespoons of fat left.

2. Add more butter, if needed (I added 3 tablespoon of butter). When the butter has melted, add the flour and mix until combined. Pour in the milk and stir until the gravy has thickened, about 2 to 3 minutes. If the gravy becomes too thick, don’t be shy about adding a splash of milk to thin it out a bit. Next, stir in the the pepper and Dijon mustard. Add a bit more mustard or pepper, if you like. And then, salt to taste. I added about 1 1/2 teaspoons of salt.

3. To serve, divide the biscuits amongst plates and spoon the gravy atop the biscuits. This is good living!

4. If you’d like to make this the night before, feel free to make it per the instructions and then transfer it to the refrigerator. To reheat, add a splash of milk, place over medium low heat and stir until warmed.

Yields about 1 cup of gravy (good for 8 biscuits)

{ 17 comments… read them below or add one }

Belinda@themoonblushbaker December 23, 2013 at 1:52 am

The recipe looks great but are there no pictures? I would love to see the delicious buns!

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Adrianna Adarme December 23, 2013 at 8:27 am

AHH! Problem fixed!

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Belinda @themoonblushbaker December 23, 2013 at 3:45 pm

Thank you! The gravy is killing me right now!

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Casey December 23, 2013 at 8:28 am

OMG where did you get those coffee cups!!?? I need those in my life. Recipes looks great too!

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Adrianna Adarme December 23, 2013 at 9:09 am

Ha! I got ‘em at a thrift store in Palm Springs but if you search “copper ceramic mugs” on eBay, you should find a whole bunch!

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Brick December 23, 2013 at 11:22 am

OMG, that breakfast would be like a big hug from Grandma. Ummmmmm, Mmmmm

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Megan | Hint of Vanilla December 23, 2013 at 12:32 pm

I’m with you! Ain’t nobody gonna tell me what to eat, especially on Christmas… or the month of December. Or any time, really. Chocolate for breakfast for the next few weeks after Christmas? Done and done

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Sophie December 23, 2013 at 1:46 pm

You are speaking my language with this post, lady! Sounds SO good, and I love the make-ahead aspect. I agree that nothing is cozier than Christmas morning and we should all be able to wake up, drink coffee (or bloody marys!) and RELAX! Breakfast is served!

Thanks for another wonderful year of killer recipes :)

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Emily@ TotesDelishy December 23, 2013 at 3:10 pm

I can’t wait to try this! I always find white gravy to be too one note, that note being fat. The dijon is a genius addition. What about some fresh thyme too? Yum. My thighs won’t thank you but my belly will!

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Adrianna Adarme December 23, 2013 at 10:31 pm

Yes to the fresh thyme!

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Kasha the FarmGirl December 23, 2013 at 4:09 pm

This is one of my favorite Sunday morning breakfasts!

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Francesca December 26, 2013 at 11:41 pm

this reminds me of being a kid and growing up in Virginia :D So lovely, comforting and delicious :D

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Jayne @ Tenacious Tinkering December 29, 2013 at 6:32 pm

I’ve NEVER had biscuits and gravy because I live at the other side of the world but I know if I ever make it to the American south, this would be my very first meal. And last.

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Emily @ the pig & quill December 29, 2013 at 10:12 pm

Gurl, this looks so good! I want to draw a bath of this sausage gravy and then climb right on climb in. Love your stuff. :) Happy pre-toxing! (Or I guess the pre of detoxing would just be toxing? Either way – enjoy!)

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Two Red Bowls December 30, 2013 at 2:15 pm

You have no idea how you just made my day — well, actually, made it twice, because I saw this and then forgot about it and spent a week craving homemade biscuits with gravy and wondering where I saw a recipe for it. I miss that Southern cooking so I’m so glad that you posted this! Can’t wait to try it out myself.

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tg rutherford February 28, 2014 at 11:38 am

i dont know if you ever ate where real people eat…but you sure wont ever see biscuits and gravy served like you present…very pretty however…you gotta break them biscuits open and flood them with that rich tasting but cheap gravy…put gravy over them under them and leave a little bowl on the side,.southern gravy aint used like a silly sauce …its a major ingrediant of a southern breakfast…the you will please the farmer ..truck driver…local police..the field hand and the banker boy….thanks……camp cook

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Adrianna Adarme February 28, 2014 at 11:48 am

For starters, I am a real person.

Secondly, I was born in the south and spent a good amount of years there, living, going to school, etc., so I actually know how Southerners eat biscuits and gravy, and guess what? I usually think the ratio of gravy to biscuit is overwhelming. Perhaps in your eyes this makes me not a “real person” but really it just makes me a person who likes texture.

And lastly, not all Southerners are field hands, truck drivers, etc., My dad is Southern and he’s an engineer. Let’s not perpetuate stereotypes.

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