Recipe
Buttermilk Biscuits & Beer Gravy

Recipe: Buttermilk Biscuits & Beer Gravy

In a lot of places today, breakfast is a relatively light meal - some in our native Brooklyn have reduced it to coffee and a scowl - but that wasn't always the case. When farm hands had to spend all day out in the fields, toiling under the hot sun, breakfast had to be a huge, hearty meal. It was this need that birthed one of mankind's greatest culinary inventions: the biscuit with gravy.

Inspired by the classic southern biscuit recipes we so adore, Brooklyn Brew Shop did what we do best and made a beer-based gravy to pair with it. The biscuits are the simple, flaky perfection you remember, but we cooked the juicy slices of sausage in a skillet with some smooth Oatmeal Stout to make our own delicious, beer-fueled gravy. If your brunch guests are anything like ours, this will be the dish fought over for seconds, thirds, and fourths.

What You Need

  • 12 buttermilk biscuits (try our Spent Grain ones!)
  • 3 lbs bulk pork sausage
  • 1/4 cup flour
  • 1 cup whole milk
  • 1 cup Oatmeal Stout or another craft stout or porter
  • salt and pepper to taste

What You Do

    1. In a skillet over medium heat, add the sausage and cook until browned, breaking into smaller crumbles with a spatula.
      Buttermilk Biscuits and Beer Gravy Process
    2. When sausage is cooked through and fat is rendered, sprinkle flour evenly over and cook, stirring constantly for 1-2 minutes until flour is no longer visible.
    3. Add milk and beer and stir consistently until the gravy thickens and is bubbling throughout. Season with salt and pepper to taste. Serve over buttermilk biscuits. Enjoy!

Buttermilk Biscuits & Beer Gravy - Pinterest