Hamdi Saidani Pioneer Woman Biscuits and Gravy are made with all-purpose flour, buttermilk, breakfast sausage, and whole milk, along with essential baking ingredients like baking powder, butter, salt, seasoned salt, and black pepper. This hearty Pioneer Woman Biscuits and Gravy recipe creates a comforting breakfast that takes about 40 minutes to prepare and can serve up to 12 people.
Pioneer Woman Biscuits and Gravy Ingredients
Ingredients For the Biscuits:
- 3 cups All-purpose Flour
- 2 tablespoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup (1 1/2 sticks) Cold Unsalted Butter, cut into pieces
- 1 1/4 cups Buttermilk
- Optional: Melted butter for brushing (if desired)
Ingredients For the Sausage Gravy:
- 1 pound Breakfast Sausage (hot or mild)
- 1/3 cup All-purpose Flour (plus extra as needed)
- 4 cups Whole Milk (plus extra if needed)
- 1/2 teaspoon Seasoned Salt
- 2 teaspoons Black Pepper (more to taste)
How To Make Pioneer Woman Biscuits and Gravy
How To Make The Biscuits:
- Preheat your oven to 400°F (204°C).
- In a food processor or a large bowl, combine flour, baking powder, and salt. Add the butter pieces and pulse or use a pastry cutter until the mixture resembles coarse crumbs.
- Gradually drizzle in the buttermilk while pulsing or stirring just until the dough comes together and is no longer crumbly.
- Drop the dough in approximately 2-tablespoon clumps onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 15-17 minutes, or until golden brown. Optionally, brush with melted butter immediately after removing them from the oven for extra flavor.
How To Make The Sausage Gravy:
- Over medium-high heat, brown the sausage in a large heavy skillet, breaking it into small pieces as it cooks. Once fully cooked and no longer pink, reduce the heat to medium.
- Sprinkle half of the flour over the sausage, stirring until absorbed. Add more flour as needed, just until the sausage mixture looks coated but not dry.
- Gradually pour in the milk, stirring constantly. Cook the mixture, stirring frequently, until the gravy thickens, about 10-12 minutes.
- Stir in the seasoned salt and black pepper. Continue cooking until the gravy is very thick and creamy. If the gravy becomes too thick, adjust the consistency by adding a little more milk.
- Taste and adjust the seasoning, adding more pepper if desired.
Recipe Tips
- Keep Butter and Buttermilk Cold: For light and flaky biscuits, use very cold butter and buttermilk. This helps make the biscuits soft and fluffy.
- Mix Dough Gently: When you mix the biscuit dough, do it just until everything is combined. If you mix it too much, the biscuits can get hard.
- Brown the Sausage Well: Cook the sausage until it’s nicely browned before you add the flour. This makes the gravy tastier and makes sure the sausage is cooked.
- Add Milk Slowly: Pour the milk into the gravy slowly and stir as you pour to avoid lumps. Start with a little milk, mix it into a thick paste, then slowly add the rest.
- Taste and Adjust: After the gravy thickens, taste it and add more salt or pepper if you need to. This helps you make sure the gravy tastes just right.
- Keep the Gravy Warm: If you’re not serving the gravy right away, keep it warm on low heat. Stir now and then and add a bit of milk if it gets too thick.
- Serve Warm: Biscuits and gravy taste best when they’re warm. If you need to reheat them, use the tips I shared to keep them moist and tasty.
What To Serve With Biscuits and Gravy
Biscuits and Gravy pairs well with scrambled eggs, hash browns, fresh fruit salad, and sautéed spinach. It also can be served alongside fried apples, sliced tomatoes, country ham, and a fresh garden salad.
How To Store Biscuits and Gravy
- Refrigerate: Allow the biscuits and gravy to cool completely. Store the biscuits in an airtight container and the gravy in a separate airtight container in the refrigerator. They can be kept for up to 3-4 days.
- Freeze: For longer storage, freeze the biscuits and gravy separately. Wrap the biscuits tightly in aluminum foil or plastic wrap, then place them in a freezer bag. Pour the gravy into a freezer-safe container. Both can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Biscuits and Gravy
- In The Oven: Preheat the oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Reheat for about 10 minutes, or until they are warm throughout. For the gravy, transfer it to an oven-safe dish, cover with foil, and heat for about 10-15 minutes, stirring occasionally until hot.
- In The Microwave: Place a biscuit on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 30-40 seconds or until warm. For the gravy, put it in a microwave-safe dish, cover loosely with a lid or plastic wrap, and heat on high for 2-3 minutes, stirring every minute to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place biscuits in the air fryer basket and heat for 3-4 minutes, checking halfway to avoid overheating. Since heating gravy in an air fryer is not advisable due to splattering, it’s best to reheat it using another method.
Pioneer Woman Biscuits and Gravy Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 350
- Total Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Sugar: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
- Sodium: 480 mg
FAQs
Can I Use Low-fat Milk Instead Of Whole Milk For The Gravy?
Yes, you can use low-fat milk, but the gravy might not be as thick and creamy. Whole milk works best if you want it really creamy.
What If My Biscuit Dough Is Too Sticky?
If the dough sticks to your hands, sprinkle a little flour on it and your hands before shaping. Just use a little flour to keep the biscuits soft.
Can I Make The Biscuits Or Gravy Ahead Of Time?
Yes, you can make both ahead of time. You can bake the biscuits earlier and just warm them up when you need to serve. For the gravy, make it ahead, and warm it up on the stove when it’s time to eat. Add a little milk if it’s too thick.
How Do I Know When The Biscuits Are Done Baking?
The biscuits are ready when they are light golden brown on top and feel solid. You can also poke one with a toothpick; if it comes out clean, they are done.
Can I Add Other Things To The Gravy?
Yes, you can add things like cooked onions, garlic, or mushrooms to the gravy for more taste. Some people also like a little spicy heat, so you could add a pinch of cayenne pepper or smoked paprika.
Try More Pioneer Woman Recipes:
- Pioneer Woman Hamburger Gravy
- Pioneer Woman Beef Tips And Gravy
- Pioneer Woman 7 Up Biscuits
- Pioneer Woman Garlic Bread
- Pioneer Woman Cheesy Bread
Pioneer Woman Biscuits and Gravy
Description
Pioneer Woman Biscuits and Gravy are made with all-purpose flour, buttermilk, breakfast sausage, and whole milk, along with essential baking ingredients like baking powder, butter, salt, seasoned salt, and black pepper. This hearty Pioneer Woman Biscuits and Gravy recipe creates a comforting breakfast that takes about 40 minutes to prepare and can serve up to 12 people.
Pioneer Woman Biscuits and Gravy Ingredients
Ingredients For the Biscuits:
Ingredients For the Sausage Gravy:
How To Make Pioneer Woman Biscuits and Gravy
- Preheat your oven to 400°F (204°C).
- In a food processor or a large bowl, combine flour, baking powder, and salt. Add the butter pieces and pulse or use a pastry cutter until the mixture resembles coarse crumbs.
- Gradually drizzle in the buttermilk while pulsing or stirring just until the dough comes together and is no longer crumbly.
- Drop the dough in approximately 2-tablespoon clumps onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 15-17 minutes, or until golden brown. Optionally, brush with melted butter immediately after removing them from the oven for extra flavor.
- Over medium-high heat, brown the sausage in a large heavy skillet, breaking it into small pieces as it cooks. Once fully cooked and no longer pink, reduce the heat to medium.
- Sprinkle half of the flour over the sausage, stirring until absorbed. Add more flour as needed, just until the sausage mixture looks coated but not dry.
- Gradually pour in the milk, stirring constantly. Cook the mixture, stirring frequently, until the gravy thickens, about 10-12 minutes.
- Stir in the seasoned salt and black pepper. Continue cooking until the gravy is very thick and creamy. If the gravy becomes too thick, adjust the consistency by adding a little more milk.
- Taste and adjust the seasoning, adding more pepper if desired.
How To Make The Biscuits:
How To Make The Sausage Gravy:
Notes
- Keep Butter and Buttermilk Cold: For light and flaky biscuits, use very cold butter and buttermilk. This helps make the biscuits soft and fluffy.
- Mix Dough Gently: When you mix the biscuit dough, do it just until everything is combined. If you mix it too much, the biscuits can get hard.
- Brown the Sausage Well: Cook the sausage until it’s nicely browned before you add the flour. This makes the gravy tastier and makes sure the sausage is cooked.
- Add Milk Slowly: Pour the milk into the gravy slowly and stir as you pour to avoid lumps. Start with a little milk, mix it into a thick paste, then slowly add the rest.
- Taste and Adjust: After the gravy thickens, taste it and add more salt or pepper if you need to. This helps you make sure the gravy tastes just right.
- Keep the Gravy Warm: If you’re not serving the gravy right away, keep it warm on low heat. Stir now and then and add a bit of milk if it gets too thick.
- Serve Warm: Biscuits and gravy taste best when they’re warm. If you need to reheat them, use the tips I shared to keep them moist and tasty.
