Meet my new breakfast obsession: creamy gravy studded with crumbled sausage, ladled generously over warm biscuit pancakes ~ classic Southern comfort food Great Island style!
Biscuit pancakes are a hybrid biscuit/pancake that are so good, I’m almost at a loss to describe them. Imagine thick pancakes that tastes just like your favorite fluffy biscuit. Then imagine them slathered with a classic Southern sausage gravy. If you’re in the mood for an indulgent satisfying breakfast, you have to try this. (We loved it so much we also had it for dinner.)
Here’s what I’m taking about:
- a plate of fluffy pancake-style biscuits griddled up in a buttery skillet
- and smothered in classic creamy country sausage gravy
- breakfast doesn’t get hardier or more comforting than this.
The biscuit pancakes ~ how I make them
I tested this recipe multiple ways, including a from-scratch biscuit dough, but honestly the Bisquick version works best here. The flavor and texture are just right, and all you have to do is stir the mix with milk using the proportions in the recipe. Done.
The batter is thick, and when you flip the pancakes you get that super satisfying instant rise ~ that tells you they’re going to be really good.
The country gravy
Southern country gravy (sausage gravy) is a peppery milk gravy made with breakfast sausage, flour, and milk ~ thick, creamy, and perfect over homemade biscuits. The pale color, generous black pepper, and crumbled sausage are what define this classic Southern breakfast favorite.
Be sure to use bulk sausage, not links. Brown and crumble the meat, stir in flour, then whisk in milk until thick and smooth. Finish with lots of black pepper for the signature flavor.
biscuit pancake tips and faqs
You can, up to a day ahead, just reheat gently in a saucepan. You’ll probably want to add a splash of milk to thin it down, and maybe a pat of butter for gloss.
Yes! You’d be basically making Sawmill gravy. You’ll need to replace the fat from the sausage with another source of fat like butter or bacon drippings.
Regular pancake batter is made with egg and a little sugar. These biscuit pancakes have neither.
Cook on the first side until the edges start to look done and there are a few bubbles on top, then flip. Cook until the center is set, I press lightly on the center of the pancake, if it feels firm, it’s done. If it feels soft and jiggly, cook a bit longer, but don’t over cook.
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Biscuit Pancakes with Country Gravy
Equipment
- 2 skillets
Ingredients
country gravy
- 1 lb breakfast sausage (in bulk, not links)
- 2 Tbsp all-purpose flour, or more for thicker gravy
- 2½ cups whole milk, or more as needed
- Freshly ground black pepper (generous)
- Salt to taste
biscuit pancakes
- 2 cups Bisquick mix
- 1 1/4 cups whole milk*
- 1 tsp kosher salt
Instructions
country gravy
- Make the gravy first. Brown the sausage in a lightly oiled skillet over medium heat, breaking the meat into small crumbles as it cooks. Leave the fat in the pan ~ this is your flavor base.
- Sprinkle flour directly over the sausage. Stir and cook 1–2 minutes to remove the raw flour taste.
- Add milk gradually, pour in about 1 cup milk first, stirring or whisking constantly. Once smooth, add the rest.
- Simmer gently, cooking 5–8 minutes, stirring, until thick but pourable. Stir often.
- Season with lots of fresh cracked black pepper (set your grinder to the fine setting for this). Taste before adding salt (sausage is salty). Keep warm while you make the biscuit pancakes.
biscuit pancakes
- Stir together the Bisquick mix, milk, and salt, some lumps are fine. The consistency should be like a thick pancake batter. Note: you may need more or less milk than I did.
- Heat a skillet over medium to medium high heat and lightly grease with butter. Spoon batter onto hot pan and nudge into a circle with the spoon, You can make your biscuit pancakes any size you like but I like them about 3 inches round. Cook until the edges start to look done and there are a couple of bubbles on top. Flip and cook just until the centers are set.
- Serve the biscuit pancakes on a plate topped with the hot gravy. Allow 1 to 2 pancakes per serving.
Notes
Nutrition
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