Wednesday, February 20, 2013

Biscuit Pancakes with Sausage Cream Gravy

So I turned a biscuits and gravy recipe into biscuit pancakes with sausage gravy.  I've listed the directions for both below.  Either option is delicious, the gravy is the real star here; you could practically serve this sausage gravy on a shoe and it would still be mouthwatering!

Biscuit Batter:
2 cups all-purpose flour (plus more if rolling)
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter (1 stick), cut into small pieces
1 cup cold buttermilk

Note:  If you're in a hurry you can just use Bisquick and milk.  Add a little melted butter to it for more flavor!

Sausage Cream Gravy:
2 tablespoons butter
1 pound ground pork
1/3 cup all-purpose flour
1 tsp garlic powder

1/2 teaspoon cayenne pepper
3 1/2 cups heavy cream (can sub milk for less calories)

Salt and pepper, to taste

Whisk together the flour, baking powder and salt in a large bowl. Add the butter and using a mixer or pastry blender, cut the butter into the dry ingredients until mostly combined.  Add the buttermilk and stir until the dough comes together.  The dough will be lumpy but that's okay!

If making pancakes, drop heaping tablespoons of the batter onto a griddle at about 300 degrees and allow to cook for about 1 minute per side or until risen.  Note: for the pancake version, you may need to add more water or milk to make the batter easier to pour.

For biscuits, preheat oven to 425 degrees and grease a baking sheet.  Place dough onto floured surface and sprinkle with additional flour.  Pat the dough into an approximately one inch thick circle.

Use a round cookie cutter to cut out biscuits.  Transfer to the prepared baking sheet.  Gather any scraps and cut out additional biscuits.  Bake in the preheated oven until the biscuits have risen and are golden brown on top, about 15 minutes.

Sausage Cream Gravy:

Heat butter in a skillet until melted and then add the ground pork.  Cook until brown, breaking up into smaller pieces as it cooks.  Do not drain fat.  Reduce heat to low and sprinkle meat with flour and cayenne pepper.  Cook, stirring frequently, about 2 minutes or until flour has cooked slightly.  Gradually stir in the cream and bring to a simmer.  Cook until mixture has thickened and then season to taste with salt and pepper.

Ladle sausage cream gravy over the biscuits or pancakes just before serving.  Yum!


  1. Will make this soon, looks like heaven!

  2. Do you think it would be feasible to substitute almond or rice milk for the real milk/heavy cream for the gravy?

    1. Hey Chris,

      Yes, absolutely. Or soy milk, which doesn't have much flavor so shouldn't interfere with the flavor of the gravy. Also, if you're trying to avoid milk all together, you can sub it in the biscuit ingredients for pretty much any type of liquid (water, milk substitutes). The buttermilk gives the biscuits a slight flavor but it's not entirely necessary and doesn't contribute to the texture at all, so water or other types of milk works just as well, just not as flavorful.

      Thanks! : )