Sausage Gravy with Fresh Milled Butter Biscuits
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In the winter when its colder than cold outside, I really enjoy comfort foods. I mean, who doesn’t. The ultimate comfort food is homemade biscuits and a creamy sausage gravy made with goat milk. There is nothing more rewarding than crafting an entire meal from things you’ve grown on your farm or sourced locally. These simple ingredients come together quickly and will have your whole family asking when you’re making it again… or fighting over the leftovers the next morning for breakfast. (Spoiler… Mama gets up 2-3 hours before everyone else, so guess who gets first dibs…. ***raises hand***).
Learn how to make both a gravy and easy biscuit dough with fresh milled flour in this recipe. This is the best sausage gravy recipe ever and the easiest biscuit recipe because they’re crazy easy to make. No pastry blender needed, no rolling and fussing with a biscuit cutter, just make and bake, just the way I like it. This recipe is the best way to get a quick and delicious meal served up for my family in around 30 minutes; it makes for a deliciously savory breakfast if you’re a wild morning person like myself and wake up needing to serve a humongous breakfast! This is probably one of my favorite breakfast recipes of all time, really.
​Quit dilly dallying, now, let’s get started!
Equipment You Will Need:
- large mixing bowl
- dough whisk
- 8×8 glass baking dish
- cast iron skillet
Ingredients:
Butter Biscuits
- fresh milled soft white wheat
- baking powder
- salt
- kefir or buttermilk
- butter
Sausage Gravy
- ground pork sausage
- goat milk
- salt & black pepper
- garlic powder
Now, onto bakin’ and makin’!
Step 1: Preheat Oven
Preheat oven to 400 degrees F.
Step 2: Mill the Flour
Measure out 2 cups of soft white wheat berries and mill them on a fine setting. On my WonderMill, I prefer to use the “pastry” setting. You will need a total of 2 1/2 cups of flour for the biscuits and 1/3 cup flour for the gravy. Milling 2 cups of berries should give you plenty for cooking and some leftover to feed your sourdough starter.
If you don’t mill your own grains yet, don’t sweat. Sub the fresh milled measurements out for equal parts all purpose flour.
Step 3: Make the Biscuits
Measure out 2.5 cups fresh milled soft white wheat flour into a bowl and add baking powder and salt. Whisk to combine using a dough whisk.
Add in kefir or buttermilk. Mix until just combined with the dough whisk.
Obviously, buttermilk is most commonly used in biscuits, but I NEVER have any, so I frequently sub my home cultured milk kefir for buttermilk and it works perfectly.
Step 4: Melt Butter
In a small saucepan, melt 1/2 cup butter over low heat.
Add the melted butter to an 8×8 glass baking dish.
Step 5: Bake the Biscuits
Spoon the biscuit batter into the baking dish and spread out into an even layer. The melted butter will come up over the sides of the biscuits; ’tis fine.
Cut a tic-tac-toe pattern into the biscuits or a hashtag for anyone that doesn’t know what tic-tac-toe is like this geriatric millennial. You want 9 equal squares in a grid pattern. All your fingers minus 1. If you still don’t understand, you’re past the point of helping.
Place biscuits into a preheated oven and bake for about 25 minutes, or until tops are nicely golden brown. Remember, fresh milled flour doesn’t brown like processed flour, so keep an eye on them. 25 minutes was perfection in my oven.
While the biscuits bake, work on the sausage gravy and quit your standin’ around. These recipe instructions are taking on an aggressive and I’m here for it. Stay with me.
Step 6: Brown the Sausage
To a cast iron skillet preheated over medium-low heat, add a small amount of bacon grease and add in 1 pound of sausage. Break apart into pieces that are your desired size. I like big honkin’ chonks because we want to know the sausage is there! Cook sausage until it is nicely browned.
Step 7: Make the Gravy
Now, make the fresh milled flour sausage gravy.
To the sausage, add 1/3 cup of fresh milled soft white wheat. Stir continuously and cook until the flour disappears; this takes about 1 minute.
Slowly add in up to 3 cups of milk (it better be goat milk). I add it in stages of about 1 cup of milk at a time, stirring to thicken slightly in between additions. How much milk you add is completely dependent on how thicccccc you want your gravy. I add the entire 3 cups because the gravy does thicken quite a bit upon cooling, remember. You can absolutely add more or less and make the gravy how YOU want it. I’m not eatin’ in your kitchen and you’re not eatin’ in mine. This recipe isn’t a law.
Allow the gravy to simmer, stirring frequently, until nicely thickened. If it gets too thick on you, add an extra splash of milk until it’s not.
Add 1/4 tsp garlic powder, salt and pepper to taste. To taste means TASTE IT and adjust it accordingly. Red pepper flakes are also a delicious addition to this if you enjoy spicy gravy. We do, but our kids don’t, so not spicy it is.
Step 8: Serve
Remove the fluffy biscuits from the oven once baking time is complete and allow to cool for 5 minutes. These biscuits are so SOFT.
Cut out a square of the warm biscuits and break in half.
Smother in warm gravy.
EAT.
Step 9: Store
Store leftover gravy in an air tight container in the refrigerator for 3-4 days. Leftover biscuits can be stored in an air tight container on the counter for a couple days or frozen to enjoy later, if they last that long.
Notes:
Any whole milk works, but for best results you gotta try fresh goat milk because it’s the best… not storebought… FRESHHHH. :D
Use any ground sausage you like; homemade breakfast sausage, plain ground pork, whatevs. I just can’t guarantee yours will taste identical to mine because I don’t make or raise your sausage.
Add any seasonings to the gravy that you enjoy. I recommend sage, red pepper flakes, and garlic! YUM!
Enjoy!
Equipment
- 8×8 baking dish
- cast iron skillet
Ingredients
Butter Biscuits
- 2 1/2 cups fresh milled soft white wheat
- 4 tsp baking powder
- 1 tsp salt
- 2 cups kefir or buttermilk
- 1/2 cup butter melted
Sausage Gravy
- 1 lb ground sausage
- 1/3 cup fresh milled soft white wheat
- 2-3 cups goat milk
- 1/4 tsp garlic powder
- salt & pepper
Instructions
Make the Biscuits
- Preheat oven to 400F.
- Measure out 2 cups of soft white wheat berries and mill them on a fine setting.
- Measure out 2.5 cups fresh milled soft white wheat flour into a bowl and add baking powder and salt. Â Whisk to combine.
- Add in kefir or buttermilk. Â Mix until just combined.Â
- In a small saucepan, melt 1/2 cup butter over low heat. Add the melted butter to an 8×8 glass baking dish.
- Spoon the biscuit batter into the baking dish and spread out into an even layer. Cut a tic-tac-toe pattern into the biscuits (9 equal squares).
- Place biscuits into preheated oven and bake for about 25 minutes, or until tops are nicely golden brown.
Make the Sausage Gravy
- To a cast iron skillet preheated over medium-low heat, add a small amount of bacon grease or tallow and add in 1 pound of sausage. Â Break apart into pieces that are your desired size. Cook until sausage is nicely browned.
- To the sausage, add 1/3 cup of fresh milled soft white wheat. Â Stir continuously and cook until the flour disappears; this takes about 1 minute.
- Slowly add in up to 3 cups of milk. Stir to combine. Allow the gravy to simmer, stirring frequently, until nicely thickened. Â If it gets too thick on you, add an extra splash of milk until it's not.
- Add 1/4 tsp garlic powder, salt and pepper to taste.
- Remove the biscuits from the oven once baking time is complete and allow to cool for 5 minutes. Cut out a square of the biscuits and break in half. Smother in gravy.
- Store leftover gravy in an air tight container in the refrigerator for 3-4 days. Â Leftover biscuits can be stored in an air tight container on the counter for a couple days or frozen to enjoy later, if they last that long.
Notes
- Any whole milk works, but for best results you gotta try fresh goat milk because it’s the best… not storebought… FRESHHHH. :D
- Use any ground sausage you like; homemade breakfast sausage, plain ground pork, whatevs. Â I just can’t guarantee yours will taste identical to mine because I don’t make or raise your sausage.
- Add any seasonings to the gravy that you enjoy. Â I recommend sage, red pepper flakes, and garlic! Â YUM!
