Missy’s Famous Biscuits and Gravy

Our BCVF Breakfast Packs have been selling like hotcakes this past week (pssst! we still have TWO left), and now want to share our absolute favorite breakfast recipe using our signature breakfast sausage: Biscuits and Gravy.

The recipe comes from the Brush Creek Valley Farms matriarch herself, Missy Stubblefield. Her drop biscuits are perfectly dense with just the right amount of crumble as it hits your mouth. We promise you’ll never want to eat your sausage gravy with any other biscuit.

Missy’s Famous Biscuits and Gravy

Ingredients for Biscuits:

  • 4 cups of All Purpose Flour

  • 2 TBSP Baking Powder

  • 2 tsp Salt

  • 2/3 Butter-Flavored Crisco

  • 2 Cup Milk

Directions for Biscuits:

  1. Preheat oven to 425 degrees. Mix dry ingredients. Cut in Crisco until crumbly. Add milk and mix lightly.

  2. Coat 9×13 inch pyrex pan with Crisco. Drop biscuits into pan (the recipe makes around 10 biscuits). Bake for 15 minutes or until golden. You can also check doneness by popping off the top of the middle biscuit.

Ingredients for Sausage Gravy:

  • 1 lb Brush Creek Valley Farms Breakfast Sausage

  • 1/4 cup All Purpose Flour

  • 3-4 Cups Milk

  • Salt and Pepper to taste

Directions for Sausage Gravy (we suggest making gravy while the biscuits are in the oven):

  1. Crumble BCVF sausage and brown in cast iron skillet over medium – medium high heat.

  2. Sprinkle flour over sausage, letting the sausage soak up the flour. If you find the sausage is too lean, add TBSP of a neutral vegetable oil. Add the flour, little by little.

  3. Once the flour has browned in the pan, add milk until desired thickness. Add more milk if the gravy is too thick. Season to taste with salt and pepper.

  4. Pour sausage gravy over the drop biscuits and serve immediately.