Although it’s one of my all-time favorite places for breakfast food, I typically don’t get the opportunity to eat at Cracker Barrel more than a couple of times a year. My taste buds and my hips are arguing over whether that’s a good thing or a bad thing. One thing is for sure – after eating there, I crave biscuits like mad. Not long after a mid-summer stop there last year, I leapt into the kitchen and whipped up Cheddar, Jalapeño & Chive Biscuits. Not a week removed from my last visit there, I had biscuits on the brain again. Not just biscuits, though… I couldn’t get sausage gravy out of my head. So, I made it happen. There was no way around it!
I used my favorite buttermilk biscuit recipe and an amped-up version of the sawmill gravy I made to go along with chicken-fried steak last year. The sausage gravy I made for these biscuits has a lot more sausage, is spiced up with some pepper and seasoned salt, and makes a much larger amount. Perfect for breakfast guests!
Take the fluffy biscuits, split them in two, then top with the heavenly sausage gravy.
The result? One of the best breakfasts I’ve ever made. It’s the stuff of dreams. If my hips wouldn’t put up a fight, I’d eat this for breakfast every day!
Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).
Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.
If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.
If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.
Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet.
Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.
Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.
Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.
Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.