Homemade Cheddar Biscuits with Spicy Sausage Gravy is the ultimate Fall football brunch dish. We took on the term “couch-gating” today in my house. Like tail-gating, but from the comfort of your own home and couch. The boys wanted biscuits and gravy for kick-off and I couldn’t argue.
When making biscuits it’s always better to use buttermilk, but if you don’t have buttermilk on hand, fear not it’s really easy to make your own. Combine 1 cup milk and 1 tablespoon of lemon juice or vinegar. Let sit for 10 minutes at room temperature, it will seem slightly curdled and that’s when it’s ready to use.
I love using spicy sausage in my gravy, it gives it just enough kick without being overwhelming. You could certainly use regular breakfast sausage though if you’re not into the heat.
Be the hero for football Sunday brunch, make biscuits and gravy.
Homemade Cheddar Biscuits with Spicy Sausage Gravy
Ingredients
- For the Biscuits
- 3 cups AP Flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 cup Mild Cheddar, shredded
- 1 stick Butter, cold and cubed
- 1 cup Buttermilk
- 1 whole Egg, whisked
- For the Gravy
- 1 pound Spicy Sausage
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Nutmeg
- 2 cups Milk
- 1/4 teaspoon Kosher Salt and Ground Black Pepper
- Chives, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 In a bowl combine flour, baking powder, baking soda, salt, and shredded cheddar. Add the butter cubes and use a pasty blender to cut in the butter until you break it up into pea sized bits.
- Step 3 Slowly drizzle in the buttermilk while using your hand to fold the flour over the milk. If the dough isn’t sticking together you can add a splash more until the mix is just combined. You don’t want to overwork the dough.
- Step 4 Turn the dough out onto a floured surface. And roll out the dough into a rectangle with a rolling pin. Fold the dough over itself a couple times to create layers. Roll out and fold the dough again. Fold over the dough about 4 or 5 times.
- Step 5 Roll out the dough into about 1/2 inch even thickness. Use a biscuit cutter or anything you have handy to cut out your biscuit rounds. {I used a wine glass.}
- Step 6 Depending on your size you’ll end up with about 14 – 16 biscuits. {Mine weren’t very big.}
- Step 7 Place biscuits on a sheet pan lined with parchment paper. Brush the tops of the biscuits with whisked egg and bake for 12 – 15 minutes until biscuits are golden.
- Step 8 While the biscuits are baking prepare the gravy. In a small saucepan heat the milk over low heat. Don’t boil.
- Step 9 In a cast iron skillet cook the sausage, drain out sausage and fat into a colander.
- Step 10 Melt the butter in the same pan and whisk in flour. Over medium high heat, whisk together until the roux appears golden. About 2 minutes. Add the garlic powder, onion powder, smoked paprika and nutmeg. Turn heat down and slowly pour in the warm milk while whisking. Whisk out any lumps and stir until thickened, about 5 minutes. Add the cooked sausage back to the pan. Season with kosher salt and pepper.
- Step 11 Serve gravy on top of the biscuits. Garnish with chopped chives and enjoy!
Savor and Enjoy!
Thanks for the recipe! They’re in the oven!
These look amazing! My husband thanks you in advance.
I guess, a dish that has cheese as an ingredient cannot be bad anyway))) I ‘ve tried to bake similar biscuits, yes, they were tasty, but I thought something was missing there… Now I understood, that was spicy sausage gravy! I salivate on these photos and I am really mad about spicy dishes. I am always in search of new and creative recipes. Thank you for the idea, I really want to cook and taste it as soon as possible!
You can never go wrong when topping biscuits in gravy! Enjoy!