Bluffhouse biscuits and gravy

Bluffhouse Biscuits and Gravy recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Bluffhouse Biscuits and Gravy! This classic Southern dish is a delightful combination of fluffy homemade biscuits smothered in a rich and savory sausage gravy. The perfect comfort food for breakfast or brunch, these biscuits are made from scratch using simple ingredients that create a light and flaky texture. The hearty gravy is loaded with flavorful sausage, seasoned to perfection, and poured generously over the warm biscuits. Get ready to indulge in this comforting and satisfying dish that will leave you craving for more!

Keywords: Bluffhouse, biscuits and gravy, Southern, homemade, comfort food

Bluffhouse biscuits and gravy details

Bluffhouse biscuits and gravy, recipe Rating: 4.6
Number of votes:108

This is a country favorite with our guests, who usually want to skip lunch later. Served with extra biscuits, butter, honey, molasses, fruit, juice, and coffee, this hearty breakfast leaves you wanting to get out of the house and drive some fence posts.

Ingredients

20 to 30 biscuits, your choice (We use a proven mix.)

1/4 cup chopped onion

1/4 cup chopped green pepper

6 hard-boiled eggs

1 pound good whole hog sausage

4 heaping Tablespoons flour (more or less)

6 cups milk (more or less)

Salt and pepper to taste

The key is the gravy. Well leave the biscuits to you…scratch, frozen, or made from a mix. Put eggs on to boil. Next, cook sausage in a pot (youll use only one pan this way). As sausage nears brown, add onion and pepper. Stir and cook until tender. Mix in flour. Youll want enough flour to thicken the gravy. Stir in most of the milk and simmer and stir until the gravy thickens. If too thick, thin with more milk. Season to taste. Slice eggs and stir carefully into gravy. Biscuits and gravy should both come hot from the stove to the table.

Serves: 6 to 8