Biscuit Pancakes with Country Gravy
A unique breakfast with biscuits cooked like pancakes topped with easy Southern country gravy!
Servings: 6 -8
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
*If you use buttermilk, which is thicker than milk, you can thin it down with water for better results. Rule of thumb: ¾ buttermilk + ¼ water ≈ whole milk.
Nutrition
Calories: 502 kcal · Carbohydrates: 34 g · Protein: 20 g · Fat: 31 g · Saturated Fat: 11 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 13 g · Trans Fat: 0.2 g · Cholesterol: 74 mg · Sodium: 1437 mg · Potassium: 484 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 305 IU · Vitamin C: 1 mg · Calcium: 267 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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