Nothing beats waking up to the smell of freshly baked biscuits, especially when they come with a twist that'll leave your tastebuds dancing. My Sweet and Spicy Sausage Biscuits with Creamy Mushroom Gravy takes the traditional biscuits and gravy to a whole new level. I infuse the rich, flaky biscuits with a touch of maple syrup for a subtle sweetness, while the sausage kicks up the heat with red pepper flakes. Trust me, this is a morning experience you don't want to miss out on.
Why settle for a mundane breakfast when you can dive into this indulgent masterpiece? Not only do the homemade buttermilk biscuits give you that perfect melt-in-your-mouth texture, but the creamy mushroom gravy brings it all together in a luxurious embrace. Imagine biting into the tender biscuit, meeting the spicy-sweet sausage layer, and finally being enveloped by the smooth, umami-rich gravy. It's comfort food at its finest, perfect for lazy weekends, special occasions, or whenever you need a little morning magic.
Why You'll Love This Recipe
Flavor Explosion: The blend of sweet maple syrup, spicy red pepper flakes, and savory sausage creates a complex flavor profile that makes every bite a delightful experience.
Hearty and Filling: With a generous layer of sausage and a thick mushroom gravy, this breakfast is sure to keep you fueled and satisfied for hours. It's the perfect start to a busy day or a lazy weekend.
Comfort Food Factor: This dish hits all the right comfort food notes, making it ideal for when you're in need of a little culinary hug.
How to Make Sweet and Spicy Sausage Biscuits
Prep the Oven and Ingredients
- Start by preheating your oven to 450°F (230°C).
- While the oven heats up, gather all your ingredients. This helps streamline the cooking process.
Make the Biscuits
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add in cold, cubed butter and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs.
- Pour in the buttermilk and maple syrup and gently mix until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a floured surface, knead a few times, and then flatten it into a 1-inch thick rectangle.
- Use a biscuit cutter or glass to cut out your biscuits.
- Arrange the biscuits on a baking sheet and pop them into the oven for 12-15 minutes or until golden brown.
Cook the Sausage
- While the biscuits bake, heat a large skillet over medium heat.
- Add the ground sausage, breaking it apart as it cooks.
- Mix in the red pepper flakes and maple syrup.
- Continue cooking until the sausage is browned and cooked through. Remove the sausage from the skillet but keep the grease.
Prepare the Gravy
- In the same skillet you used for the sausage, melt two tablespoons of butter.
- Add the sliced mushrooms and sauté until they're tender and have released their juices.
- Sprinkle the flour over the mushrooms and cook for an additional minute.
- Slowly whisk in the milk and cook until the mixture thickens to a gravy consistency.
- Season with salt and black pepper to taste.
Assemble and Serve
- By this time, your biscuits should be golden and ready.
- Cut each biscuit in half and place a layer of cooked sausage on the bottom half.
- Generously ladle the creamy mushroom gravy over the sausage.
- Cap it with the top half of the biscuit and serve warm.
Tips and Tricks for Perfect Sweet and Spicy Sausage Biscuits
Cold Butter is Key: For the flakiest biscuits, your butter needs to be cold. Place the butter in the freezer for about 10 minutes before cutting it into cubes. This ensures that the butter will not melt too quickly during the mixing process, thereby creating pockets of air that contribute to that sought-after flakiness.
Don't Overmix: A light hand is essential when mixing your biscuit dough. Use a fork or your fingertips to gently combine the ingredients until they just come together. Overmixing activates the gluten in the flour, which can make your biscuits tough instead of tender.
Low and Slow for the Gravy: One of the secrets to a smooth, lump-free gravy is to simmer it slowly. After adding the milk to the flour and mushroom mixture, reduce the heat to low. Stir constantly to help the gravy thicken gradually, which allows the flavors to meld without the risk of the milk scalding or the flour clumping.
Serving Temperature: This dish is best served hot to fully enjoy the complexity of its flavors and textures. Keep your oven at a low temperature, around 200°F, and place the baked biscuits inside to keep them warm while you finish making the gravy. Similarly, you can cover the pan containing the sausage and gravy with a lid to keep them warm until you're ready to assemble and serve.
Biscuit Thickness: When shaping your dough, aim for a thickness of about 1 inch. This will give you biscuits that are substantial enough to hold up to the gravy, but not so thick that they become doughy or undercooked in the middle.
Storing, Freezing, and Reheating Sweet and Spicy Sausage Biscuits
Biscuits: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, consider refrigerating them for up to a week.
Sausage and Gravy: Place the cooked sausage and creamy mushroom gravy in separate airtight containers and refrigerate. The sausage will keep for up to 4 days, while the gravy can be stored for up to 3 days. Given the dairy content in the gravy, it's best to use it within this timeframe to ensure optimal taste and texture.
Biscuits: Once the biscuits have cooled completely, wrap them individually in plastic wrap and then place them in a zip-top freezer bag. Label the bag with the date, and they'll be good to go for up to 3 months.
Sausage and Gravy: Both the cooked sausage and gravy can be frozen, although dairy-based gravies may separate slightly when reheated. Place each in a separate freezer-safe container. The sausage can be frozen for up to 2 months, while the gravy is best used within 1 month. If storing them together, consider separating layers with parchment paper.
Biscuits: To maintain their flaky texture, reheat the biscuits in a preheated 350°F oven for about 10 minutes, or until they are heated through.
Sausage and Gravy: Reheat the sausage and gravy together in a skillet over low heat, stirring frequently. This helps to maintain the texture of the gravy and prevents the sausage from drying out. If the gravy appears too thick, you can thin it with a little milk or broth.
Sweet and Spicy Sausage Biscuits with Creamy Mushroom Gravy Breakfast
- Medium mixing bowl
- Biscuit cutter or glass
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk
- 2 tablespoons maple syrup
For the Sausage:
- 1 lb ground sausage
- 1 teaspoon red pepper flakes
- 1 tablespoon maple syrup
For the Gravy:
- 2 cups sliced mushrooms
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
- Preheat the oven to 450°F (230°C): This temperature will ensure that the biscuits bake evenly and rise properly.
- Prepare the biscuit dough: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk and maple syrup until the dough just comes together. Do not overmix.
- Bake the biscuits: Turn the dough out onto a floured surface, knead it a few times, then pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out biscuits and arrange them on a baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown.
- Cook the sausage: While the biscuits are baking, cook the sausage in a large skillet over medium heat. Break up the sausage as it cooks. Add the red pepper flakes and maple syrup, and continue cooking until the sausage is browned and cooked through. Remove the sausage from the skillet and set it aside, leaving the grease in the pan.
- Make the gravy: In the same skillet, add the butter and sliced mushrooms. Sauté the mushrooms until they're tender and have released their juices. Sprinkle the flour over the mushrooms, stir, and cook for another minute. Gradually whisk in the milk, and continue cooking until the mixture thickens to a gravy consistency. Season with salt and black pepper.
- Combine and serve: Split the baked biscuits in half and top with the cooked sausage. Pour the mushroom gravy over the sausage and biscuits. Serve warm.
Sweet and Spicy Sausage Biscuits - FAQ
While homemade biscuits are highly recommended for the best flavor and texture, you can use store-bought biscuits as a time-saving option. Just keep in mind that the flavor profile may differ from the homemade version.
Yes, if you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for 5-10 minutes before using.
If your gravy is too thick, you can gradually add more milk or broth while stirring, until you reach your desired consistency. If it's too thin, you can make a roux with equal parts butter and flour, cook it for a minute, and then whisk it into the gravy to thicken it.
While the dish is best served fresh, you can make components like the biscuits and sausage ahead of time. Refer to the Storing, Freezing, and Reheating section for detailed instructions on how to best preserve each element.
The biscuits are done when they have a beautiful golden-brown color on the top and have risen nicely. This usually takes between 12-15 minutes at 450°F.