Sausage Gravy & Bacon Biscuits
TOTAL TIME1 hr 10 mins
SKILL LEVELIntermediate
SERVINGS3
About this RecipeBacon biscuits meet creamy Smithfield sausage gravy in this cozy, flavor-packed Southern classic.
Let's CookWe speak pork, now you can too!![]()
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Ingredients
Gather Ingredients from the list below 2 1/2 cups all-purpose flour (plus more for shaping) 1 tbsp. baking powder 1/2 tsp. baking soda 1 tsp. kosher salt 1 tsp. sugar 2 tbsps. vegetable shortening 8 tbsps. unsalted butter (chilled, cut into 1/4-inch pieces) 1 1/2 cups buttermilk 12 oz. Smithfield Hometown Original Breakfast Sausage Patties 1 tbsp. butter (for greasing) 2 tbsps. unsalted butter 1 yellow onion, finely diced 2 cloves garlic, peeled and grated 1/4 cup all-purpose flour 2 1/2 cups whole milk 1 tbsp. chives (chopped) 1 tbsp. parsley, chopped to taste Kosher salt to taste Pepper
Gather Ingredients from the list below
Bacon Biscuits:
16 oz., cut into 1/2" pieces Hometown Original Bacon
Sausage Gravy:
Directions
1.
Preheat the oven to 450°F and grease a cookie sheet with softened butter.
2.
In a medium sauté pan, cook the bacon over medium heat for 5–8 minutes until crisp. Remove to a paper towel-lined plate and set aside to cool.
3.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the shortening and use your fingertips to pinch it into the flour until small, pea-sized pieces form.
4.
Add the cold butter to the flour mixture and toss to coat and separate the pieces.
5.
Pour in the buttermilk and add the cooled bacon. Mix with a rubber spatula or wooden spoon until a slightly sticky, shaggy dough forms with no dry flour remaining.
6.
Lightly flour your work surface and hands. Transfer the dough to the surface, dust the top with flour, and gently press it into a smooth rectangle about 1/2 inch thick.
7.
Using a floured 1.5-inch biscuit cutter, cut out rounds. Flip each round so the smooth side faces up and place them on the prepared pan, spacing them 1/2 inch apart.
8.
Gather and re-roll the scraps to cut additional biscuits. Gently brush off any excess flour from the tops.
9.
Bake the biscuits in the center of the oven for 15 minutes, or until golden brown.
10.
While the biscuits bake, heat a large sauté pan over medium-high heat. Add the butter, then the sausage, and cook until browned. Remove the sausage with a slotted spoon to a paper towel-lined plate.
11.
In the same pan, sauté the onion for 2–3 minutes until translucent, seasoning with salt and pepper. Add the garlic and cook for about 1 minute until fragrant.
12.
Return the sausage to the pan, stir in the flour, and slowly pour in the milk, stirring constantly as the mixture thickens.
13.
Bring the gravy to a boil, then reduce to a simmer and cook until thickened, stirring frequently.
14.
Stir in the chives and parsley and adjust seasoning with salt and pepper to taste.
15.
Remove the biscuits from the oven, cut them in half, and serve warm with the sausage gravy.
