These are not your mama’s biscuits and gravy! The biscuits are cheesy with a punch of heat and are smothered in a savory, tomato-based sausage gravy with a hint of sweetness. These Bitchin’ Biscuits and Gravy are sure to be a crowd pleaser at your next brunch. Don’t be surprised if you lick the plate clean – it’s that good!
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This recipe was the first meal I ever cooked for my fiancé and to say it sealed the deal is an understatement. To this day my husband STILL talks about what an impact this had on him. It was (and still is) by far the best biscuits and gravy he’s ever had. From that day on, he knew that I set the bar high for anything I cooked. This is my husband’s favorite dish of mine to eat and he requests it any chance he gets.
I love the contrast between the spicy biscuits and the mildly sweet tomato-based sausage gravy. I chose tomato paste to introduce some acidity and color to the gravy. It complements the mushrooms, shallots, and sage beautifully, creating a cozy, homey flavor. This recipe is a standout at brunch parties, and I promise your guests will be begging for the recipe!
Ingredients for Bitchin’ Biscuits and Gravy
The secret weapon of these biscuits is the buttermilk and the cayenne. I love using buttermilk because it creates a fluffy yet sturdy biscuit, which is perfect for this recipe if you’re planning to stack the biscuits. The cayenne is optional but makes a HUGE difference when you take a bite of the gravy with the biscuits. The spicy and sweet contrast is undeniable and you won’t believe the flavor from both the biscuits and the gravy.
Cheddar Cayenne Biscuits
- all-purpose flour
- granulated sugar
- baking powder
- fine sea salt
- garlic powder
- smoked paprika
- cayenne pepper – optional.
- buttermilk
- unsalted butter
- sharp cheddar cheese
- fresh chives
Sausage Gravy
- bacon
- breakfast sausage
- unsalted butter
- shallot
- baby bella mushrooms
- garlic
- fresh sage
- smoked paprika
- tomato paste
- chicken broth
- all-purpose flour
- milk
- salt and pepper to taste
- fresh chives – optional garnish.
Here’s what else you’ll need:
- large mixing bowl
- whisk
- 2.5 inch biscuit cutter
- large rimmed baking sheet
- large cast-iron skillet
- stirring spoon
- measuring cups and spoons
How to Make Bitchin’ Biscuits and Gravy
First, make the biscuits. This is a simple dough recipe packed with lots of flavorful spices. While the biscuits are baking, you can do a quick cleanup, then start making the sausage gravy. The sausage gravy has a lot of components which create a variety of textures and flavors. If you keep yourself organized, you can have this delicious breakfast ready in an hour!
Cheddar Cayenne Biscuits
- Mix the dry ingredients
- Add the wet ingredients
- Work the dough
- Bake the biscuits
Sausage Gravy
- Cook the bacon
- Cook the sausage
- Add the veggies
- Thicken the gravy
- Add the liquids
- Serve and enjoy
More Savory Breakfast Recipes
- Pancake Tacos
- Spaghetti Frittata with Gruyère Béchamel
- Flatbread Breakfast Pizzas
- Creamed Spinach Egg Bake
View all savory breakfast recipes here
Please let me know how your Bitchin’ Biscuits and Gravy turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Bitchin’ Biscuits and Gravy
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
These are not your mama’s biscuits and gravy! The biscuits are cheesy with a punch of heat and are smothered in a savory, tomato-based sausage gravy with a hint of sweetness. These Bitchin’ Biscuits and Gravy are sure to be a crowd pleaser at your next brunch. Don’t be surprised if you lick the plate clean – it’s that good!
Ingredients
Cheddar Cayenne Biscuits
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper, optional
- 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
- 1 cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp fresh chives, finely chopped
Sausage Gravy
- 4 slices thick-cut bacon, diced
- 1 lb ground pork breakfast sausage
- 1 tbsp unsalted butter
- 1 large shallot, finely chopped
- 8 oz baby bella mushrooms, thinly sliced
- 2 garlic cloves, minced
- salt + black pepper as needed
- 1/2 tsp dried sage
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1/4 cup chicken stock
- 2 cups milk (any type will work)
- 2 tbsp fresh chives, finely chopped (garnish)
Instructions
Cheddar Cayenne Biscuits
- Mix the dry ingredients: Preheat oven to 450°F. In a large bowl whisk together the flour, sugar, baking powder, salt, garlic powder, smoked paprika, and cayenne.
- Add the wet ingredients: Using a large measuring cup, combine the melted butter and buttermilk. Use a fork to mix until clumps begin to form. Pour the mixture into the bowl with the cheese and chives.
- Work the dough: Use a fork to begin mixing the dough until you are able to work the dough with your hands. Transfer the dough to a lightly floured surface and knead until it begins to come together. Cut the dough in half then stack one half over the other. Use your hands to flatten the dough to about 1/2″ thickness.
- Bake the biscuits: Use a 2 1/2″ biscuit cutter or the top of a can to cut 8 biscuits out of the dough. Place the biscuits on a parchment lined baking sheet. Bake for 10-12 minutes until the tops begin to gently brown. Remove from the oven and set aside.
Sausage Gravy
- Cook the bacon: In a large cast-iron skillet over medium-high heat, cook the bacon until crisp. Turn off the heat then transfer the bacon to a paper towel lined plate using a slotted spoon. Pour out all but a thin layer of the bacon grease from the skillet.
- Cook the sausage: Place the skillet back over medium-high heat and cook the sausage, breaking it apart as it cooks. Season with salt and pepper and continue cooking until you can barely see any pink in the meat.
- Add the veggies: Push the sausage to one half of the skillet. Add the butter to the other side of the skillet then, once melted, add the shallot, mushrooms and garlic. Cook for about 2 minutes, then mix the sausage and veggies together and season with salt and pepper. Continue cooking for 5-8 minutes until the mushrooms have softened.
- Thicken the gravy: Add the tomato paste then mix until well incorporated. Next, sprinkle the flour into the skillet and mix until you no longer see white. The mixture will be very thick and difficult to stir. Let the flour cook for a minute before adding the liquids.
- Add the liquids: Pour in the chicken broth then stir to begin to loosen the gravy. Pour in the milk and stir until fully incorporated. Reduce the heat to medium-low and let the gravy simmer for 8-10 minutes. If the gravy begins to thicken too much, add more milk as needed. Taste and season with more salt and pepper if needed.
- Serve and enjoy: Place 2 biscuits on a dish, then top with a large spoonful of sausage gravy. Garnish with the crisped bacon bits and fresh chopped chives. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop + oven
Nutrition
- Calories: 1195
- Sugar: 18g
- Sodium: 1784mg
- Fat: 80g
- Saturated Fat: 37g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 212mg
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
Tomatoes in biscuits and gravy ? I’m from the south and this is unheard of