Biscuits and Gravy
Southern-Style Biscuits and Gravy with Bold Citrus Heat
This ultimate comfort dish features flaky, buttermilk biscuits smothered in a rich, peppery sausage gravy. It is a Southern American-style classic that delivers a hearty, stick-to-your-ribs breakfast perfect for slow weekend mornings.
Prep time: 10 minutes Cook time: 20 minutes
Total time: 30 minutes Servings: 4
Ingredients:
1 lb (450 g) ground pork breakfast sausage
1/3 cup (40 g) all-purpose flour
3 cups (720 ml) whole milk
1/2 tsp (2 g) salt
1 tsp (2 g) cracked black pepper
8 count (450 g) refrigerated or homemade buttermilk biscuits
1 tbsp (4 g) fresh coriander (cilantro) or parsley for garnish
Heat It Up with Eleven Eleven Sauce. To cut through the decadent cream gravy, stir a generous spoonful of Blazing Citrus Hot into the skillet just before serving. This spicy citrus hot sauce for tacos and breakfast meats adds a fiery, bold punch that balances the savory pork, making it a standout choice for those who crave a handcrafted small batch hot sauce experience.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Bake the biscuits according to package directions or your favorite recipe until golden brown.
2. While biscuits bake, crumble the sausage into a large black cast iron skillet over medium-high heat.
3. Cook the sausage until fully browned and no longer pink; do not drain the rendered fat, as it creates the base for the roux.
4. Sprinkle the flour over the cooked sausage and stir constantly for 1–2 minutes to cook out the raw flour taste.
5. Gradually pour in the milk, whisking continuously to prevent lumps from forming.
6. Lower the heat to medium-low and simmer for 5–7 minutes until the gravy is thick and bubbly.
7. Season with salt, plenty of black pepper, and a dash of Blazing Citrus Hot.
8. Split the warm biscuits in half, ladle the hot gravy over the top, and garnish with fresh coriander (cilantro).
Tips & Variations:
Make it Smokier: Use a spicy or maple-smoked sausage and add a pinch of smoked paprika to the flour mixture to give the gravy a deep, campfire-inspired aroma.
Regional Swap (Italian): Use ground hot Italian sausage (remove casings) and swap the black pepper for a pinch of red pepper flakes and dried oregano. Serve over toasted focaccia instead of biscuits for a Mediterranean-style breakfast.
Tacos and Bowls: Transform leftovers into a "Gravy Bowl" by layering tater tots or breakfast potatoes at the bottom, topping with a fried egg, and smothering everything in the spicy sausage gravy.
Other Users Suggest:
Replacing: Whole milk. New Measurement: 2 cups (480 ml) milk and 1 cup (240 ml) heavy cream. Why: Creates an exceptionally velvety, thick gravy that feels like a true restaurant-style indulgence.
Replacing: Ground pork sausage. New Measurement: 1 lb (450 g) chopped mushrooms and 2 tbsp (30 ml) butter. Why: Provides a savory, earthy vegetarian alternative that still holds up beautifully under the thick cream sauce.
Storage: Store the gravy and biscuits separately in airtight containers in the fridge for up to 3 days. Reheat: Warm the gravy on the stovetop over low heat, adding a splash of milk to loosen it; toast biscuits in the oven to crisp them back up. Freeze: Gravy can be frozen for up to 1 month; however, the texture may change slightly upon thawing, so whisk well while reheating.
Nutrition Facts (per serving)
Calories: 580 Protein: 24g Carbs: 42g Fat: 36g
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