Delicious, flaky biscuits, covered with sausage gravy–served on a dinner board. Enjoy this Buttermilk Biscuits and Gravy Board for breakfast or brunch!

a beautiful board filled with pork gravy, buttermilk biscuits, fried eggs, sausage, and fruit

Friends, are you serving a fun board for Mother’s Day this Sunday? Here are a lot of ideas for you over at The Big Board page, but for today … you can serve this biscuits and gravy board for breakfast or dinner! This Deviled Egg Croissant Charcuterie Board was served for Easter, but I still love it for any time of year!

Buttermilk Biscuits and Gravy Board

I love this Buttermilk Biscuits and Gravy Board for any time of year, but growing up, gravy and toast was one of my favorite breakfasts that my mom made for our family.

Did you enjoy hamburger gravy on toast as well? :)

You can grab my friend, Ree’s Sausage Gravy Recipe, or print out mine below. 

spooning out some pork gravy, to go on a buttermilk biscuit

As I’m inching my way toward a more mature life (HA, that means 60!), I’m trying to make every moment count. Isn’t that the way we should live?

In the moment, be gracious, generous, courageous, loving, extend ourselves to others; love God and people. I’ve shared a poem at the bottom of this post, which I love for Mother’s Day.

Biscuits and Gravy Board

Let’s start with one of my favorite breakfasts.  As I mentioned, my mom made the best gravy, and we’d often eat “gravy and toast” before going to school.

a close up shot looking down on a pot of pork gracy, surrounded by homemade biscuits

Ingredients for sausage gravy

  • Whole milk
  • Ground pork sausage (but you can use hamburger)
  • Salt and pepper
  • Paprika and ground sage
  • Flour
  • Butter

old black and white photo of me and my sister holding pets before schoolHere’s a pic of me and my sis, Linda, before school one morning. I’m sure it was springtime, and I’m thinking this picture was about 1971 in Central Point, Oregon.

Last weekend here during quarantine, we spent the entire morning cooking together for a weekend brunch, and Abby made homemade biscuits and gravy.

What a treat!

looking down on a food board of biscuits and gravy, fresh fruit, eggs, and sausage links

I must admit, it’s fun cooking with my daughter in the kitchen.

I’ll cherish these days forever! I do love being a mom, my highest calling in life.

We’ve enjoyed some good meals, but seem to always come back to taco bowls when we don’t have anything special planned.

Some kind of meat mixture, and then whatever toppings (fresh lettuce, tomatoes, etc:) are in the fridge, and then, salsa, sour cream, etc.

What is your go-to recipe these days?

a round food board filled with biscuits and gravy and fresh fruit

How to make sausage gravy

  1. Place sausage in a saucepan and turn heat to medium-high.
  2. Sprinkle 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer, until the flour is absorbed.
  3. Slowly pour the milk into your skillet, stirring as you pour. Cook, stirring, until mixture is thickened.

buttermilk biscuits (about 7 of them) next to a pot of pork gravy

Ingredients for homemade buttermilk biscuits

  • All-purpose flour, plus more for dusting
  • Baking powder and baking soda
  • Suger and kosher salt
  • Egg
  • Butter
  • Buttermilk

sausage links on a breakfast 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.

If you need to season your board, check out this post: How to Season a Charcuterie Board page.

In the meantime, make a fun board for your family this weekend!

A Prayer for the Mature Life

Here’s the poem I found, A Prayer for the Mature Life, written by Dr. Margaret Rutherford:

LORD, Thou knowest better than I know myself that I am growing older and will someday be old. Keep me from the fatal habit of thinking I must say something on every subject and on every occasion.

Release me from craving to straighten out everybody’s affairs. Make me thoughtful but not moody, helpful but not bossy. With my vast store of wisdom, it seems a pity not to use it all, but thou knowest, Lord, that I want a few friends in the end. ha!

Keep my mind free from the recital of endless details; give me wings to get to the point. Seal my lips on my aches and pains. They are increasing, and love of rehearsing them is growing sweeter as the days go by. I dare not ask for grace to enjoy the tales of others’ pains, but help me to endure them with patience.

I dare not ask for improved memory, but for a growing humility and less cocksureness when my memory seems to clash with memories of others. Teach me the glorious lesson that occasionally I may be mistaken.

Keep me reasonably sweet; I do not want to be a saint — some of them are so hard to live with — but a sour person is one of the crowning works of the devil. Give me the ability to see good things in unexpected places and talents in unexpected people. And give me, O Lord, the grace to tell them so. AMEN.

Happy Mother’s Day, Friends!

a large oval white serving tray

Everyday Enamelware Serving Tray

Today I’m using an Everyday Enamelware Serving Tray by LeCreuset!

It has a porcelain enamel durable coating, easy to clean, it’s shatterproof, and resistant to stains, scratches and rust. YAY!

It’s also lightweight and versatile, and I LOVE IT.

Did I mention, it’s food safe?

Use it for a tray to carry food or glasses to your deck, or as a food board!

You can buy the Everyday Enamelware Serving Tray by LeCreuset, HERE.

I also found this on Amazon, a LARGE charcuterie board, but it doesn’t have a lip. This Pine Extra Large Charcuterie Board is 22 inches round.

a beautiful board filled with pork gravy, buttermilk biscuits, fried eggs, sausage, and fruit
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Buttermilk Biscuits and Gravy Board

Ingredients

Biscuits:

  • 3 cups all-purpose flour, plus more for dusting
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 Tbsp sugar
  • 1 egg
  • 1 1/4 tsp kosher salt
  • 1 cup unsalted butter, cut into 1/2’’ pieces, frozen
  • 1 cup buttermilk, plus 2 Tbsp for brushing

Gravy:

  • 2 1/2 cup whole milk
  • 8 oz ground pork
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp ground sage
  • 2 tsp pepper
  • 1/3 cup flour
  • 2 Tbsp butter

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. Serve on warm biscuits with the addition of a fried egg and parsley if you’d like.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

breakfast or brunch board of a pot of pork gravy in the center, surrounded by biscuits and fresh fruit

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