Rosemary Beer Biscuits with Stout Sausage Gravy
Let’s pretend for a second that you’ve never had biscuits and gravy.
Like you’ve never sat in good company at a crappy diner in a small town eating sub par biscuits and gravy washing it down with shitty coffee like it’s the best breakfast you’ve ever had. Like you’ve never had someones grandma make them for you so early in the morning you could hardly keep your eyes open. Like you’ve never delayed the start of day two of a road trip just so that you could have a plate of southern comfort food from that place your friend once told you about.
But we can’t do that. Because there is something about that combination of simple ingredients, done just right, that stays with us forever. The way the perfect song pouring out your car windows as you drive down a softly worn country road on a summer afternoon makes you feel like everything’s right in the world.
The food that stays with us, that comforts us, reminds us of home, is almost always simple food. It’s these dishes that are worth making, and remaking, over and over, making small adjustments that no one but us really notices, because dishes like this stay with us.
Rosemary Beer Biscuits with Stout Sausage Gravy
For the biscuits:
- 3 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chopped fresh rosemary
- 8 tbs unsalted cold butter cut into cubes
- 1/2 cup buttermilk
- 2/3 cup Belgian ale or wheat beer
- 2 tbs melted butter
- ¼ tsp course sea salt
For the gravy:
- 1 lb pork sausage raw, without casing
- ¼ cup finely chopped white onion
- 1 tbs butter
- 6 tbs flour
- 3 cups whole milk
- 1 cup stout
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne pepper
- 4 large eggs fried
- Preheat oven to 400.
- In a processor add flour, baking powder, baking soda, salt, sugar, and rosemary.
- Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
- Add the buttermilk and beer. Mix with a fork until just combined.
- Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
- Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
- Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
- Brush biscuits with melted butter, sprinkle salt.
- Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
- To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
- Top the biscuits with gravy and fried eggs, if desired.
A HUGE Thank You to my Facebook Fans who suggested I work on a Beer Biscuits and Gravy recipe. You guys are always an inspiration.
addie | culicurious November 25, 2013 um 4:44 am
wow those biscuits look so tall and delightful. 🙂 And with the egg and sausage gravy – just kill me now 😉
Erika November 25, 2013 um 6:09 am
As a lover of biscuits, this here is a must try. Love this spin on classic biscuits and gravy.
Happy Valley Chow November 25, 2013 um 6:25 am
This post is sooo mean! I am sitting drinking my coffee at work wanting breakfast so bad and you post this delicious concoction! So jealous 🙁
Happy Valley Chow
Jen @ Savory Simple November 25, 2013 um 10:05 am
I really shouldn’t look at your recipes while I’m on a juice cleanse. WANT ALL THE CARBS.
Sophia @ NY Foodgasm November 25, 2013 um 10:54 am
sippitysup November 25, 2013 um 12:51 pm
When I was a kid we called this biscuits and "red eye" gravy. Why "red eye" I don’t really know. Maybe because you’d cry they were so good. GREG
Cassie November 25, 2013 um 4:36 pm
I’m a fool for biscuits and gravy…you are right – ultimate comfort. This sounds so incredible!
Tieghan November 25, 2013 um 7:28 pm
You know, I have never had biscuits and gravy, but these look like they would be some good ones too start with. Awesome!
andi mcgrew November 26, 2013 um 5:23 am
now this is the way to wake up in the morning!
Bev @ Bev Cooks November 26, 2013 um 6:43 am
I’ll take 15 thousand million and a couple more.
Lauren December 5, 2013 um 1:39 pm
I’m lost for words. Purely genius is pretty much the only thing that comes to mind.
I love everything about this!!
Jessica February 22, 2014 um 12:07 pm
Can the gravy be made the night before?
Jackie February 23, 2014 um 12:58 pm
I’m not sure. I always make it and serve it right away. Give it a try and see how it goes!
Teri March 2, 2014 um 3:40 pm
I’ve never been a big gravy fan nor have I ever made biscuits. I will be enjoying both in the near future!!
cindy September 25, 2014 um 11:14 am
The best sausage gravy I have ever made!
Maggie July 12, 2015 um 7:47 am
This calls for stout and I don’t know what that is. Plz explain.
Barbara Sheahan March 31, 2017 um 8:00 am
Could you please post the low calorie low cholestero version for this great souding breadfast. That would make this a perfect world!!!