Biscuits and Gravy Board
Delicious, flaky butttermilk biscuits, covered with sausage gravy–served on The Big Board. Learn how to make a biscuits and gravy board for breakfast or dinner. It’s a fun weekend treat for the family or out-of-town guests!
Friends, are you serving a fun board for brunch this Sunday? Or, you can serve this Biscuits and Gravy Board for “breakfast or dinner!” I grew up with my mom making the best buttermilk biscuits and gravy on toast, and it was always for special occasions (not your typical weekday breakfast). We also indulged in this breakfast when our family went camping. Great memories.
Biscuits and Gravy Board
We called it hamburger gravy on toast, but today’s recipe is filled with warm, fresh from the oven biscuits (grab the recipe below), sausage, our comfort gravy (recipe below), fresh fruits, and fried eggs (use your favorite style of eggs). It’s a breakfast dream come true!
If you love to serve a breakfast or brunch board, here are a lot of ideas for you over at The Big Board page, but this one is a classic!
Why I love this recipe
- Nostalgia (for sure!) – this recipe brings back the best memories growing up!
- You can make a sausage or hamburger gravy(they are both delish).
- It’s a fun “special” weekend board for breakfast, brunch or dinner. Or make it a dip.
Gather these ingredients
Sausage gravy:
- Whole milk
- Ground pork sausage (but you can use hamburger)
- Salt and pepper
- Paprika and ground sage
- Flour
- Butter
Buttermilk Biscuits:
- Flour
- Baking powder + baking soda
- Sugar
- Egg
- Kosher salt
- Unsalted butter: frozen
- Buttermilk
How do you make a biscuits and gravy board?
Buttermilk biscuits:
- Preheat to 400 degrees. Whisk the buttermilk and egg and set aside.
- In a large mixing bowl or a food processor, combine the flour, baking powder, baking soda, salt, and sugar, and pulse until combined. Add in the butter cubes and pulse until the butter is broken into pea-sized chunks, or break it apart with your hands, but work quickly so as not to melt the butter. Transfer dry ingredients to a mixing bowl and create a well in the center.
- Pour in the buttermilk and egg mixture, and stir gently to just combine; the dough should just comes together and remain very shaggy. If you are not using a food processor, use a fork to mix in the buttermilk.
- Pour the dough out onto a floured surface and gently shape into an square; cut the square into quarters and stack them on top of each other. Using a rolling pin, press the dough down and shape into a rectangle about 1’’ high. Cut into 6-8 biscuits using a knife or bench scraper. bench scraper?
- Place on an ungreased baking sheet. Before baking, brush the tops with buttermilk or melted butter. Bake until golden, 25-30 minutes (for 6 larger biscuits).
Sausage Gravy:
- Place sausage in a saucepan and turn heat to medium-high. Cook until cooked through and crumble with the spatula.
- Sprinkle flour evenly over the sausage crumbles and cook a minute longer, until the flour is absorbed.
- Slowly pour the milk into your skillet, stirring as you pour. Cook, stirring, until mixture is thickened.
Tips and substitutions:
- Double the recipe for a large crowd.
- Always build the board ahead, leaving room to add the “hot food” last. Always put down a hot pad for the hot food (like the pot of sausage gravy). Keep the lid on the pot until right before serving.
- Reheating: You can make the biscuits and gravy recipes both ahead of time and reheat before serving. Reheat the gravy on stovetop or microwave. Reheat the biscuits wrapped in foil in the oven on low heat.
- Mix and match the eggs and protein. Optional to serve bacon, your favorite style of eggs (baked, fried scrambled or hard cooked eggs).
- Use fruit in season.
The Big Board
Back to a board … you can grab some board links below, and don’t forget for more dinner board INSPO, visit The Big Board Page.
Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards! Grab your favorite size of board for easy entertaining.
In the meantime, make a fun board for your family this weekend!
More breakfast boards to try:
Get the Recipe:
Buttermilk Biscuits and Gravy Board
Ingredients
Biscuits:
- 3 cups all-purpose flour, plus more for dusting
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ Tbsp sugar
- 1 egg
- 1 ¼ tsp kosher salt
- 1 cup unsalted butter, cut into 1/2’’ pieces, frozen
- 1 cup buttermilk, plus 2 Tbsp for brushing
Gravy:
- 2 ½ cup whole milk
- 8 oz ground pork
- 1 tsp salt
- 1 tsp paprika
- 1 tsp ground sage
- 2 tsp pepper
- ⅓ cup flour
- 2 Tbsp butter
Board ingredients:
- Add your favorite protein (sausage or bacon), fruit, and eggs (fried or scrambled).
Instructions
Biscuit Instructions:
- Preheat to 400 degrees. Whisk the buttermilk and egg and set aside.
- In a large mixing bowl or a food processor, combine the flour, baking powder, baking soda, salt, and sugar, and pulse until combined. Add in the butter cubes and pulse until the butter is broken into pea-sized chunks, or break it apart with your hands, but work quickly so as not to melt the butter. Transfer dry ingredients to a mixing bowl and create a well in the center.
- Pour in the buttermilk and egg mixture, and stir gently to just combine; the dough should just comes together and remain very shaggy. If you are not using a food processor, use a fork to mix in the buttermilk.
- Pour the dough out onto a floured surface and gently shape into an square; cut the square into quarters and stack them on top of each other. Using a rolling pin, press the dough down and shape into a rectangle about 1’’ high. Cut into 6-8 biscuits using a knife or bench scraper. bench scraper?
- Place on an ungreased baking sheet. Before baking, brush the tops with buttermilk or melted butter. Bake until golden, 25-30 minutes (for 6 larger biscuits).
Gravy instructions :
- In a saucepan over medium-high heat, add the pork and begin to brown. Before the meat is cooked through, add the salt, paprika, sage, and pepper.
- Break the meat into smaller pieces, then reduce the heat to medium-low and add the butter. When the butter has melted, add the flour and stir to combine until the flour is smooth.
- Finally, add the milk, and stir until the sauce has thickened—10-15 minutes. Taste for additional salt and pepper.
Create the board:
- Serve on warm biscuits with the addition of a fried egg and parsley if you’d like. Add your favorite protein (bacon or sausage).
- Place a pot of gravy in the center of a board. Add biscuits and fruit around it and serve! Optional to add in a sweet treat, like Apple Fritter Bites (recipe on RE), a "baked not fried" apple fritter.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
