Description
Fluffy, cheddar-packed cayenne biscuits smothered in a rich, savory sausage and mushroom gravy with smoky spices and fresh chives. A bold, comforting Southern-style breakfast with serious flavor.
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp fresh chives, finely chopped
- 4 slices thick-cut bacon, diced
- 1 lb ground pork breakfast sausage
- 1 tbsp unsalted butter
- 1 large shallot, finely chopped
- 8 oz baby bella mushrooms, thinly sliced
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 1/2 tsp dried sage
- 1/2 tsp smoked paprika
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1/4 cup chicken stock
- 2 cups milk
- 2 tbsp fresh chives, finely chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, smoked paprika, and cayenne.
- Pour in the melted butter and buttermilk and mix just until combined. Fold in cheddar and chives.
- Scoop or form dough into biscuits and place on the baking sheet. Bake for 12–15 minutes until golden.
- Meanwhile, cook the diced bacon in a large skillet until crisp. Remove and set aside.
- Add the sausage to the skillet and cook until browned. Transfer to a plate with the bacon.
- Add butter to the skillet, then add shallot and mushrooms. Cook until soft. Stir in garlic, sage, and smoked paprika.
- Stir in tomato paste, then sprinkle flour over the mixture. Cook 1 minute.
- Slowly whisk in chicken stock and milk. Simmer until thickened.
- Return bacon and sausage to the gravy, season with salt and pepper, and stir in chives.
- Split warm biscuits and ladle the gravy over top to serve.
Notes
- Don’t overmix the biscuit dough to keep them fluffy.
- You can substitute the mushrooms with bell peppers if preferred.
- For extra heat, increase cayenne or add hot sauce to the gravy.
- Leftovers store well: refrigerate gravy separately and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 115mg