These are not your mama’s biscuits and gravy! The biscuits are cheesy with a punch of heat and are smothered in a savory, tomato-based sausage gravy with a hint of sweetness. These Bitchin’ Biscuits and Gravy are sure to be a crowd pleaser at your next brunch. Don’t be surprised if you lick the plate clean – it’s that good!
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This recipe was the first meal I ever cooked for my fiancé and to say it sealed the deal is an understatement. To this day my fiancé STILL talks about what an impact this had on him. It was (and still is) by far the best biscuits and gravy he’s ever had. From that day on, he knew that I set the bar high for anything I cooked. This is my fiancé’s favorite dish of mine to eat and he requests it any chance he gets.
I love the contrast between the spicy biscuits and the slightly sweet tomato-based sausage gravy. I decided to use tomatoes because they add an unexpected flavor to the gravy and are naturally slightly sweet. I also love the beautiful, rich red color of the gravy. This recipe is a showstopper at brunch parties and I guarantee your guests will be dying for the recipe!
Ingredients for Bitchin’ Biscuits and Gravy
The secret weapon of these biscuits is the buttermilk and the cayenne. I love using buttermilk because it creates a fluffy yet sturdy biscuit, which is perfect for this recipe if you’re planning to stack the biscuits. The cayenne is optional but makes a HUGE difference when you take a bite of the gravy with the biscuits. The spicy and sweet contrast is undeniable and you won’t believe the flavor from both the biscuits and the gravy.
Cheddar Cayenne Biscuits
- all-purpose flour
- granulated sugar
- baking powder
- fine sea salt
- garlic powder
- smoked paprika
- cayenne pepper – optional.
- buttermilk
- unsalted butter
- sharp cheddar cheese
- fresh chives
Sausage Gravy
- bacon – for vegetarians, substitute with plant-based bacon.
- breakfast sausage – for vegetarians, substitute with plant-based sausage.
- unsalted butter
- shallot
- baby bella mushrooms
- garlic
- fresh sage
- smoked paprika
- tomato paste
- crushed tomatoes – preferably San Marzano.
- chicken broth – for vegetarians, substitute with vegetable broth.
- all-purpose flour
- milk
- granulated sugar
- soy sauce
- salt and pepper to taste
- fresh chives – optional garnish.
Here’s what else you’ll need:
- large mixing bowl
- 3 inch biscuit cutter
- whisk
- large rimmed baking sheet
- blender or food processor
- large skillet
- stirring spoon
- measuring cups and spoons
How to Make Bitchin’ Biscuits and Gravy
First, make the biscuits. This is a simple dough recipe packed with lots of flavorful spices. While the biscuits are baking, you can do a quick cleanup, then start making the sausage gravy. The sausage gravy has a lot of components which create a variety of textures and flavors. If you keep yourself organized, you can have this delicious breakfast ready in under an hour!
Cheddar Cayenne Biscuits
- Whisk together the dry ingredients.
- Combine buttermilk and melted butter until clumps form.
- Combine wet and dry ingredients then add the cheese and chives. Next, fold everything together then use you hands to form a ball with the dough.
- Transfer the dough to a lightly floured surface and gently flatten. Cut out 6 equal sized biscuit rounds.
- Bake until the tops are nicely browned. Let cool while making sausage gravy.
Sausage Gravy
- Cook bacon then remove using a slotted spoon.
- Add sausage to the bacon fat and cook. Next, add butter, shallots and mushrooms. Sauté until the mushrooms have released all of their liquid.
- Next, add the garlic and sage then season with paprika, salt and pepper to taste. Add the tomato paste and blended tomatoes and stir until combined. Pour the broth into the skillet and cook.
- Sprinkle the flour evenly over the mixture and stir. Pour the milk into the skillet and bring to a boil. Add sugar and soy sauce, stirring well. Reduce heat to medium-low and let simmer until gravy thickens.
- Taste and season if necessary. Serve biscuits with a spoonful of gravy then garnish with fresh chives and bacon.
More Savory Breakfast Recipes
- Pancake Tacos
- Spaghetti Frittata with Gruyère Béchamel
- Flatbread Breakfast Pizzas
- Creamed Spinach Egg Bake
View all savory breakfast recipes here
Please let me know how your Bitchin’ Biscuits and Gravy turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Bitchin’ Biscuits and Gravy
These are not your mama's biscuits and gravy! The biscuits are cheesy with a punch of heat and are smothered in a savory, tomato-based sausage gravy with a hint of sweetness. These Bitchin' Biscuits and Gravy are sure to be a crowd pleaser at your next brunch. Don't be surprised if you lick the plate clean - it's that good!
Preheat oven to 450°F. In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, garlic powder, smoked paprika and cayenne pepper).
In a glass measuring cup, add the buttermilk and melted butter and use a fork to mix as clumps begin to form.
Pour the mixture into the dry ingredients then add the cheese and chives. Fold everything together using a spatula then use you hands to form a ball with the dough. Try not to over-work the dough while forming into a ball.
Transfer the dough to a lightly floured surface and gently flatten the dough to a large flat disc about 1/2-inch in thickness. Use a 2-inch or 3-inch biscuit cutter and cut out biscuit rounds until you have at least 6 biscuits (you may get more depending on this thickness of your dough and the size of your biscuit cutter).
Bake the biscuits for 10 Minutes or when the tops are nicely browned. Remove from the oven and let cool at room temperature while making the sausage gravy.
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, stirring often for about 5 minutes. Transfer bacon to a paper towel lined plate using a slotted spoon. Set aside.
Add the sausage to the skillet and cook in the bacon fat until no longer pink, breaking apart into a crumble as it cooks. Add the butter, shallots and mushrooms and cook, stirring often, until the mushrooms have released all of their liquid.
Next, add the garlic and sage then season with paprika, salt and pepper to taste. Add the tomato paste and blended tomatoes and stir until combined. Pour the broth into the skillet and cook for about 2 minutes, stirring often.
Sprinkle the flour evenly over the contents of the skillet and stir until you no longer see white from the flour. Pour the milk into the skillet and bring to a boil. Add sugar and soy sauce, stirring well. Reduce heat to medium-low and let simmer for 10 Minutes or when the gravy is nice and thick.
Taste the gravy and season with additional salt and pepper if needed. Serve biscuits with a spoonful of gravy and a fried egg if desired. Garnish with fresh chives and bacon pieces. Enjoy!
Ingredients
Directions
Preheat oven to 450°F. In a medium bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, garlic powder, smoked paprika and cayenne pepper).
In a glass measuring cup, add the buttermilk and melted butter and use a fork to mix as clumps begin to form.
Pour the mixture into the dry ingredients then add the cheese and chives. Fold everything together using a spatula then use you hands to form a ball with the dough. Try not to over-work the dough while forming into a ball.
Transfer the dough to a lightly floured surface and gently flatten the dough to a large flat disc about 1/2-inch in thickness. Use a 2-inch or 3-inch biscuit cutter and cut out biscuit rounds until you have at least 6 biscuits (you may get more depending on this thickness of your dough and the size of your biscuit cutter).
Bake the biscuits for 10 Minutes or when the tops are nicely browned. Remove from the oven and let cool at room temperature while making the sausage gravy.
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, stirring often for about 5 minutes. Transfer bacon to a paper towel lined plate using a slotted spoon. Set aside.
Add the sausage to the skillet and cook in the bacon fat until no longer pink, breaking apart into a crumble as it cooks. Add the butter, shallots and mushrooms and cook, stirring often, until the mushrooms have released all of their liquid.
Next, add the garlic and sage then season with paprika, salt and pepper to taste. Add the tomato paste and blended tomatoes and stir until combined. Pour the broth into the skillet and cook for about 2 minutes, stirring often.
Sprinkle the flour evenly over the contents of the skillet and stir until you no longer see white from the flour. Pour the milk into the skillet and bring to a boil. Add sugar and soy sauce, stirring well. Reduce heat to medium-low and let simmer for 10 Minutes or when the gravy is nice and thick.
Taste the gravy and season with additional salt and pepper if needed. Serve biscuits with a spoonful of gravy and a fried egg if desired. Garnish with fresh chives and bacon pieces. Enjoy!
Notes
MAKE IT VEGETARIAN: Make this recipe completely vegetarian by making the following substitutions:
- Substitute bacon with plant-based bacon.
- Substitute breakfast sausage with plant-based sausage.
- Substitute chicken broth with vegetable broth.
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