Blueberry Maple Biscuits and Gravy is a fun, unique recipe that you will be dying to share with guests for brunch! Fluffy, honey butter biscuits are topped with a rosemary infused blueberry maple sausage gravy and it’s love at first bite.
Don’t let that vibrant blue gravy scare you away! These Blueberry Maple Biscuits and Gravy are something special and if you have an open mind when it comes to food, I think you’ll really love this inventive recipe. The honey butter biscuits make a perfect bed for the rosemary infused blueberry maple sausage gravy. It’s slightly sweet and slightly savory and you can taste the harmony in every bite!
I developed this recipe after being inspired by a homemade maple blueberry sausage from our local butcher. The balance of flavors in the sausage really impressed me and I wanted to try making a recipe utilizing those flavors. Those who know me well know that I am a sucker for biscuits and gravy. This recipe is out of the box for me and pushed me out of my comfort zone, but I think this recipe has been perfected and I can’t wait for you to try it!
Ingredients for Blueberry Maple Biscuits and Gravy
When I first made this breakfast for my fiancé, he was skeptical. He took one look at the blue gravy and didn’t know what he was getting himself into. BUT, after taking just one bite he was a believer! He was worried the dish would be too sweet but admitted that there was a really great balance of sweet and savory flavors.
Honey Butter Biscuits
- all-purpose flour
- baking powder
- baking soda
- fine sea salt
- COLD unsalted butter
- honey
- COLD buttermilk
- unsalted butter, melted
Blueberry Maple Sausage Gravy
- pork breakfast sausage – for vegetarians, substitute with plant-based sausage.
- unsalted butter
- fresh blueberries
- maple syrup
- dried rosemary
- all-purpose flour
- milk
Here’s what else you’ll need:
- large mixing bowl
- pastry cutter (see what I use below)
- rubber spatula
- 2-inch dough cutter (see what I use below)
- large rimmed baking sheet
- whisk
- pastry brush or basting brush (see what I use below)
- small mixing bowl
- large skillet
- stirring spoon
- measuring cups and spoon
How to Make Blueberry Maple Biscuits and Gravy
You can have this delicious breakfast ready in under an hour. The honey butter biscuits come together quickly and you can make the blueberry maple sausage gravy while the biscuits are baking.
Honey Butter Biscuits
- Whisk together dry ingredients then add butter and combine until crumbly. Pour honey and buttermilk into mixture and combine until dough beings to come together.
- Knead dough on a lightly floured surface then flatten. Cut out circles in the dough until you have 8 biscuits.
- Bake until biscuits are raised and nicely browned.
- Make honey butter by whisking honey and melted butter. Brush on biscuits once baked.
Blueberry Maple Sausage Gravy
- Cook sausage until no longer pink. Add butter, blueberries, maple syrup and rosemary then stir to combine. Cook until blueberries begin to soften.
- Sprinkle flour evenly over the mixture and stir. Next, pour milk into the skillet. Bring the gravy to a boil then reduce heat and let simmer until gravy has thickened.
- To serve, place 2 biscuits on a plate and top with a scoop of gravy.
More Breakfast Recipes
- Pancake Tacos
- Bursting Blueberry Galette with Orange Lavender Crust
- Honey Roasted Orange Berry Muffins with Jam
- Spaghetti Frittata with Gruyère Béchamel
- Belgian Waffles with Nutella and Raspberries
- Bitchin’ Biscuits and Gravy
View all breakfast recipes here
Please let me know how your Blueberry Maple Biscuits and Gravy turns out in the comments below!
I can’t wait to hear from you.
Blueberry Maple Biscuits and Gravy
Blueberry Maple Biscuits and Gravy is a fun, unique recipe that you will be dying to share with guests for brunch! Fluffy, honey butter biscuits are topped with a rosemary infused blueberry maple sausage gravy and it's love at first bite.
Preheat oven to 425°F. Whisk together the dry ingredients in a large mixing bowl (flour, baking powder, baking soda and salt). Add butter and combine using a pastry cutter or fork to crumble the butter. Pour in 2 tbsp honey and the buttermilk and combine using a spatula until the dough just comes together (dough will be a bit sticky).
Transfer dough to a lightly floured surface and knead a few times. Flatten dough to 1/2-inch thickness then use a 2-inch dough cutter to cut biscuit circles out. You may need to re-shape the dough again to get 8 total biscuits.
Place biscuits on a large baking sheet lined with parchment paper, making sure to leave a few inches between the biscuits to expand. Bake for about 10 Minutes or when the biscuits are raised and nicely browned.
While the biscuits are baking, make the honey butter: whisk together melted butter and 2 tbsp honey in a small bowl. Remove biscuits from the oven and immediately brush with honey butter.
In a large skillet over medium-high heat, cook the sausage, breaking apart as it cooks. When the sausage is no longer pink, add the butter, blueberries, maple syrup and rosemary then stir to combine. Cook until blueberries begin to soften, about 5 minutes.
Sprinkle flour evenly over the mixture and stir until you no longer see white from the flour. Cook for 1 minute then pour the milk into the skillet. Bring the gravy to a boil then reduce heat and let simmer for about 8 minutes or when the gravy has thickened.
To serve, place 2 biscuits on a plate and top with a scoop of gravy. Enjoy!
Ingredients
Directions
Preheat oven to 425°F. Whisk together the dry ingredients in a large mixing bowl (flour, baking powder, baking soda and salt). Add butter and combine using a pastry cutter or fork to crumble the butter. Pour in 2 tbsp honey and the buttermilk and combine using a spatula until the dough just comes together (dough will be a bit sticky).
Transfer dough to a lightly floured surface and knead a few times. Flatten dough to 1/2-inch thickness then use a 2-inch dough cutter to cut biscuit circles out. You may need to re-shape the dough again to get 8 total biscuits.
Place biscuits on a large baking sheet lined with parchment paper, making sure to leave a few inches between the biscuits to expand. Bake for about 10 Minutes or when the biscuits are raised and nicely browned.
While the biscuits are baking, make the honey butter: whisk together melted butter and 2 tbsp honey in a small bowl. Remove biscuits from the oven and immediately brush with honey butter.
In a large skillet over medium-high heat, cook the sausage, breaking apart as it cooks. When the sausage is no longer pink, add the butter, blueberries, maple syrup and rosemary then stir to combine. Cook until blueberries begin to soften, about 5 minutes.
Sprinkle flour evenly over the mixture and stir until you no longer see white from the flour. Cook for 1 minute then pour the milk into the skillet. Bring the gravy to a boil then reduce heat and let simmer for about 8 minutes or when the gravy has thickened.
To serve, place 2 biscuits on a plate and top with a scoop of gravy. Enjoy!
Notes
MAKE IT VEGETARIAN: Make this recipe completely vegetarian by making the following substitutions:
- substitute pork sausage with plant-based sausage.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
