Find Your Flavor →

Flavor Quiz

Watch First

Easy Biscuits and Gravy Breakfast

Biscuits and gravy! Although a staple on many breakfast menus, the mere mention of fall with the crisp, cool mornings and evenings, and the possibility of a cozy fire bring to mind all of the heartwarming foods and biscuits and gravy are at the top of our list! If you want to make biscuits from scratch, you should do it! Most often, we are short on time, so we use pre-prepared biscuits - this is a no judging family! Enjoy making warm, comforting memories this fall and winter with this tasty recipe!
Difficulty
Medium
Time
45
Budget
$
Acme Product

Ingredients

Serves: 6

    • 1 ½ lb Raw Breakfast Sausage (Don’t Buy Pre-Cooked)

    • ¼ cup All purpose flour

    • 1 tsp Acme Superior Salt Mix

    • 1 ½ tsp Fresh ground black pepper

    • 3 cups Milk

    • ½ tsp Cholula hot sauce

    • 2 tsp dried or fresh parsley

    • 2 tsp Better Than Bouillon Chicken base

    • Store Bought Biscuits for 6 people (we love using this brand, because its Simple!)

    • 4 to 10 eggs (depending on guest preference)

    • Butter, about 1 tsp per egg

Tips

    • You can use fresh ground pork or fresh, bulk breakfast sausage. If you are using the unseasoned ground pork, we suggest you add 2 tsp of Sage Blend to the meat while it is cooking.

    • To “brown” ground meat is to cook it until there is very little pink meat, and generally you allow some of the meat to actually cook to a dark brown color. This process will add flavor, texture and some color to the gravy. The small pieces that might be pink at this moment will finish cooking while you are cooking the gravy.

    • If you do not have biscuits, you can substitute double toasted bread, or toasted croissants. Double toasted bread is as it sounds, toast it to your liking, then let it cool in the toaster, and toast it one more time. Not to make it darker, but to dry it out a bit more than normal, thus not getting too soggy too quickly under the lovely gravy.

    • You can use any milk you normally use, even milk substitutes. Of course the more fat in the milk, the richer the gravy, but you could actually fix that with a little extra butter.

    • If you need more help with the eggs, please watch the video tutorial. And if you prefer fried eggs, we have a tip for you, please check it out!

The Method

Step 1
Brown the sausage thoroughly over medium heat. This will take about 8 minutes. If you aren’t sure what browning means, please read the tip column on the recipe to learn more! For Biscuits and Gravy it is preferable to leave your sausage in small bites, no larger than a teaspoon, but not as broken up as you might do for tacos.

Step 2
Leave the cooked sausage and the fat in the frying pan and leave the heat on. Sprinkle the flour over the sausage. Stir with a spoon, allowing the sausage crumbles to get coated and working a little on the bits on the bottom of the pan. Continue to cook for about 1 minute.

Step 3
Pour into the frying pan 1 cup of cold milk right on top of the hot sausage. With a wire whisk, stir gently the flour, sausage and milk. The wire whisk helps make a smoother gravy, but if you’re short one- you can use the spoon from earlier or a fork. Once the first cup of milk is fully incorporated, gently add the second cup of milk. Stirring the gravy, being sure to scrape the bottom of the pan to get all the bits of flavor! Cook for about 5 minutes so that the flour is fully cooked, as this removes the ‘flour’ taste. You can stop here, or until it reaches your preferred thickness

Step 4
Season the gravy with 1 tsp Acme Superior Salt Mix and 1 ½ tsp fresh ground black pepper. Add in 2 tsp chicken base and the Cholula hot sauce then stir to incorporate. Turn the heat down to low. Taste the gravy for flavor (salt and pepper) and for thickness. You can add the remaining 1 cup of milk or a portion of it to bring the gravy to the consistency that you like, for thinner gravy – add more milk – for standard, leave as is.

Step 5
Once the gravy is how you like it. Remove the pan from the heat and set aside.

Step 6
Scramble 1 or 2 eggs (or more for those hungry ones!) per person. We have a video for step by step instructions. But here is a quick version.

Crack the eggs in a cold, nonstick skillet, add in about 1 teaspoon of cold, or room temperature butter per egg. Turn on the heat to medium low, and start stirring the eggs and butter. It will take some time for the butter to melt. That is a good thing, this will help you have fluffy eggs in the end. Stir continuously until the eggs come together and are to the doneness you prefer, we like them lightly creamy. Finish them off with a sprinkle of Acme Superior Salt Mix and fresh ground black pepper.

Step 7
You have plenty of options for getting your biscuits ready. You can warm your biscuit in an air fryer, in a clean, dry frying pan, or in a microwave oven. Split the biscuit in half so they look a little like buns from the top, and place them on your plate. Pour over the biscuits your warm sausage gravy and beside them, place your freshly scrambled eggs! You can top with fresh parsley, or any toppings you like.

Lastly, enjoy this warm, hearty meal.

Get Cookin’, Acme Family.

High Quality Ingredients
 Your Everyday Seasoning Transformed

Shop Our Seasonings
WE THINK YOU’LL LIKE THESE

Still Wondering?

Read More Tips

Sign Up for Our Exclusive Newsletter!

Receive 10% off your first order for signing up and learn before anyone else when we run our sales, are releasing a new product, or first access to recipe tutorials- because then you are truly our Acme Family.