Blog Post

Christmas Morning Biscuits & Gravy

Christmas morning breakfast is a long-standing tradition in many homes. However, there are some that don’t love the sweet, sticky pancakes and french toast but prefer something a little more savory. This Biscuits & Gravy recipe is perfect for those who want to start their Christmas Day (or any day, for that matter) off with a dish that is a little meatier with Honeytown Meats Seasoned Bulk Sausage 

Canned store-bought biscuits can be used for this recipe if you aren’t up to cranking out the ones below, but I promise that the buttery, flakiness of these will leave you wanting more. *If you have never seen the Buttery Flaky Crust video, watch it here and prepare to laugh!



-½ cup shortening (lard or Crisco)

-2 cups all-purpose flour

-1 tablespoon sugar

-3 teaspoons baking powder

-1 teaspoon salt

-¾ cup milk


-1lb Honeytown Meats Bulk Sausage

-3 tablespoons butter

-¼ cup all purpose flour

-3 cups milk

-salt & pepper to taste

Make Biscuits

  1. Preheat oven to 450°F
  2. Combine flour, sugar, baking powder, salt, and pepper in medium bowl. Cut shortening into mixture using pastry blender or by criss-crossing 2 knives, until the mixture looks like fine crumbs. Stir in milk until dough leaves the side of bowl. Dough will be soft and sticky.
  3. Place dough on lightly floured surface. Knead gently 10 times. Roll out to ½ inch thick. Cut out with a floured round cookie cutter, biscuit cutter, or a glass. Place on ungreased baking sheet 1 inch apart.
  4. Bake 10-12 minutes or until golden brown.

Make Gravy (while biscuits bake)

  1. Put sausage in large, deep skillet. Cook over medium-high heat until evenly brown.
  2. Remove sausage using slotted spoon, while leaving drippings in pan. 
  3. Stir butter into drippings until melted. Add flour and stir until smooth. 
  4. Reduce heat to medium, cook until light brown.
  5. Gradually whisk in milk. Cook until thickened. Season with salt & pepper.
  6. Stir in cooked sausage. Reduce heat and simmer for 12-15 minutes. *If gravy becomes too thick, add in a little more milk.

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