Biscuits and Gravy


Biscuits and gravy are a classic combo that make for a hearty breakfast, perfect for a cool Fall morning. These biscuits are rich, flaky, and buttery, and with a garden full of peppers, we decided to spice them up with some jalapeños. You could enjoy the biscuits and gravy on their own, but I highly recommend enjoying with a fried egg and a good cup of coffee.

Preparing The Meal

To make the biscuits, start by preheating the oven to 425F. Then, line a baking sheet with parchment paper, and set aside.

Next, Combine the flour, baking powder, sugar, and salt in a large bowl, and mix thoroughly. Then, take the chilled butter from the refrigerator. Using a box grater, shred into small pieces, and add to the flour mixture. Gently stir to combine, until the mixture resembles coarse crumbs.

Once the butter is incorporated, Add the milk (and cheese and peppers if using) stirring with a wooden until just combined. Be careful to not over work the mixture.

When mixed, move the biscuit dough to a well-floured work surface, and use your hands to gently knead the dough, until it comes together. If the dough is too sticky, add flour until it can be kneaded into a cohesive ball.

Once the dough has come together, use your hands to flatten the dough into a 1" thick rectangle. Then, lightly dust a round biscuit cutter with flour. Press the cutter straight through the dough, and drop each biscuit onto your prepared baking sheet, about 1/2” apart. Make each biscuit cut close to the previous one to maximize your dough. Repeat this process until you have cut as many biscuits as possible. You can then gently rework the dough, to get a few more biscuits..

Place in the preheated oven, and bake until the tops of the biscuits turn lightly golden brown, about 10 to 12 minutes.

While the biscuits are cooking, start the gravy by adding a tablespoon of olive oil to a large cast iron pan and heat over medium-high heat until shimmering. When the oil is heated, add the ground pork. Break into small chunks with a spatula. Add the fennel seeds, garlic powder, and pepper flakes, and stir to combine. Cook, stirring occasionally, until fully cooked, about 10 minutes. When the sausage is cooked, remove from the pan with a slotted spoon and place in a bowl. Place the pan back on the heat, and add your bacon grease or butter. Once it is melted, whisk in the flour. Whisk continuously for several minutes until golden brown. Slowly add your milk, whisking constantly. Add the coffee and continue whisking, bringing the gravy to a simmer. Cook for 3 to 5 more minutes, until the gravy has thickened and has a nice smooth consistency. If the gravy becomes too thick, add a small amount of milk to thin it out to an appropriate consistency. Add the sausage back to the pan and stir to incorporate. Season with salt and pepper to taste. You will likely not need much salt, but I would recommend adding a very generous amount of pepper.

To serve, cut a biscuit in half, and butter the insides. Place on a plate, and spoon the desired amount of gravy over top. Serve with a fried egg if desired. Enjoy immediately.

The Biscuits

  • 2 cups All-Purpose Flour

  • 1 Tablespoon Baking Powder

  • 1 Tablespoon Granulated Sugar

  • 1 Teaspoon Kosher Salt

  • 6 Tablespoons Unsalted Butter (Chilled)

  • 3/4 Cup Whole Milk

  • 1 Cup Cheddar Cheese, Grated (Optional)

  • 3 Jalapeño Peppers, Stemmed and Seeded, Finely Minced (Optional)

The Gravy

  • 1 Pound Ground Pork

  • 1 Tablespoon Olive Oil

  • 1 Tablespoon Fennel Seeds, Crushed

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Red Pepper Flakes (Optional)

  • 3 Tablespoons Bacon Grease or Butter

  • Kosher Salt and Fresh Ground Black Pepper

  • 1/2 Cup Coffee

  • 1/2 Cup Whole Milk

  • 1 Tablespoon All-Purpose Flour

Ty Kepler