Buttermilk Biscuits and Gravy Board
Delicious, flaky butttermilk biscuits, covered with sausage gravy–served on The Big Board. Enjoy this Buttermilk Biscuits and Gravy Board!
Friends, are you serving a fun board for brunch 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.
As I’m inching my way toward 60, and want 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. If it were only that easy!
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.
Ingredients for sausage gravy
- Whole milk
- Ground pork sausage (but you can use hamburger)
- Salt and pepper
- Paprika and ground sage
- Flour
- Butter
Here’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 we spent the entire morning cooking together for a weekend brunch, and Abby made homemade biscuits and gravy.
What a treat!
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?
How to make sausage gravy
- Place sausage in a saucepan and turn heat to medium-high.
- Sprinkle 1/4 cup of 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.
Ingredients for homemade buttermilk biscuits
- All-purpose flour, plus more for dusting
- Baking powder and baking soda
- Suger and kosher salt
- Egg
- Butter
- Buttermilk
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.
In the meantime, make a fun board for your family this weekend!
The Big Board
Friends, The Big Board is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch
- 26-inch
- 12 X 36-inch
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board today!
Get the Recipe:
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.
- Place a pot of gravy in the center of a board. Add biscuits and fruit around it and serve!
