Biscuits and gravy is just about the best breakfast comfort food there is. Warm, fluffy buttermilk biscuits smothered in thick, rich, creamy gravy. Mmm!
Here is a scrumptious gravy that is simple to make and guaranteed to stick to your ribs. The last time I made this in camp, I saw folks going back for thirds!
The biscuits can be baked in camp in a 16-inch Dutch oven or box oven or they can be baked at home or they can be store-bought.
I like to use country sausage because it has a maple flavor note, which contrasts nicely with the bite of the white and black peppers. And this is one of those times when I would NOT pre-cook the sausage because I don’t want to lose any of the drippings. I need everything in the skillet.
Adjust the peppers to your liking and be sure to use both white and black pepper as they each bring something to the party. The white pepper really adds some heat so be careful with that one.
16-inch Dutch oven
Large skillet or a 12-inch Dutch oven
2 (12 oz., 8 ct.) tubes of refrigerator buttermilk biscuits
1 pound ground sausage
1 cup crumbled bacon
¼ cup flour
4 cups milk
½ teaspoon white pepper
1 teaspoon pepper
¼ teaspoon salt
Place biscuits side-by-side in preheated 16-inch Dutch oven. It’s a bit of a tight squeeze, but they all fit. Place 21 coals on the lid and 11 briquettes under the oven. Bake biscuits for about 15 minutes, until they become a golden brown.
While the biscuits bake, brown the sausage in a large skillet or 12-inch Dutch oven. Mix in the flour until it’s dissolved. Stir milk into the flour a little at a time until it’s all incorporated. Add white and black pepper and salt. Add in the crumbled bacon (I pre-cooked and crumbled the bacon at home). Simmer while stirring until gravy thickens and begins to bubble.
Serve gravy over opened biscuits. Serves 16. (Serves 8 if they want seconds!)