These Black Pepper Biscuits with Sage Almond Milk Gravy may SOUND fancy, but this is one of the easiest breakfasts out there!
Oh man. If you’re like me and grew up in the midwest, biscuits and gravy were a weekend treat. I remember watching my mom make gravy from scratch and thinking as a little kid “THIS TAKES SO LONG”, but as I got older and started making gravy myself, I realized just how quick and simple it really is.
You’ve GOT to use fresh sage in this, I’m putting my foot down. Sage is my favorite herb to use and it just goes so well with sausage.
I used Boulder Breakfast Sausage for this recipe. I love that I can get local products even at larger grocery stores here in Colorado, and Boulder never disappoints!
You start out browning the meat thoroughly, reserving some of the grease and all of the delicious brown bits in the pan. If you end up with TONS of grease in the bottom, I would drain some until you just have a nice coating on the bottom of the pan. I usually don’t have this problem with Boulder Sausage but if you use a different brand you might.
Actually making the Sage Almond Milk Gravy is super simple. I always use a whisk and not a spoon or any other utensil, it makes breaking up the bits of flour really easy. The recipe kind of allows you to make as much or as little gravy as you want, because you can always add more flour at any point and then keep cooking the gravy as directed. If you follow this recipe it makes about 2 cups of gravy.
Now if your sitting there thinking “I don’t think I can make my own biscuits”, just shut your pretty head up and listen to me: YOU CAN MAKE BISCUITS! I promise you can and homemade biscuits are sooooo much better than canned. Just try it this one time.
After you’ve thickened up the gravy to your liking, add the fresh sage and cook a bit more until you get a GLORIOUS pan of gravy like you see on the right.
Then you’re ready to serve up some homemade biscuits and gravy!
Preheat the oven to 450°. Combine the flour, baking powder, salt, and pepper in a large mixing bowl. Take the ½ stick of butter and “cut” in into the flour mixture. The best way to do this is the old fashioned way: with your hand. Break the butter up into small pieces and make sure it is distributed as evenly as possible throughout the flour mixture.
Add the milk, mix thoroughly, and place in the fridge for about 15-20 minutes or so.
Remove the dough from the fridge and form into biscuits. This recipe made 8-9 small biscuits, so you could always make 4-5 larger ones if you want instead. Place the biscuits on a greased baking sheet and bake in the oven for about 12 minutes.
For the Gravy
While the dough is chilling, brown the sausage in a large pan. Once the sausage is cooked through, remove and set aside on some paper towels to drain.
Melt the 4 Tbsp. butter in a large pan and heat until bubbling. Sprinkle the 4 Tbsp. of flour in the pan, and whisk for about a minute until all of the flour is incorporated into the butter and the mixture thickens quite a bit.
Slowly, add ½ cup of almond milk at a time to the pan, stirring the whole time. Make sure the gravy thickens up before adding the next ½ cup of almond milk. This allows you to control the thickness of the gravy.
Once you’ve added about 1½ cups of almond milk, add the sage and season with salt and pepper to taste. Continue adding the almond milk, ½ cup at a time until you’ve used either 2 or 3 cups, depending on the amount of gravy you want.
Add the sausage back to the gravy pan and cook a few minutes more to reheat the sausage. Remove from the heat and serve immediately over the pepper biscuits!
I didn’t roll the dough out and use a cookie cutter because I don’t currently have any cookie cutters, but I’m sure that would make for an even fluffier, flakier biscuit if you have the time and supplies.
I usually make 3 cups worth of gravy, because we love gravy around here. If you’re making this for a smaller crowd, just use 2 cups of milk and call it a day. Unless you love leftover gravy…who doesn’t?