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
- In a skillet over medium heat, add the sausage and cook until browned, breaking into smaller crumbles with a spatula.
- 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.
- 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!
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Brooklyn Brew Shop is a Brooklyn, NY based food start up dedicated to helping people easily make beer, cider, bubbly & food that's as good as (if not better than) the world's best breweries and restaurants.
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