Buttermilk Biscuit Pancakes with Sausage Gravy

Buttermilk Biscuit Pancakes with Sausage Gravy
Buttermilk Biscuit Pancakes

QVC

Buttermilk Biscuit Pancakes

If you’re looking for a recipe to really fill your brunch guests up, you have got to try this recipe. Hearty, with a touch of Southern charm, these pancakes don’t even need any maple syrup — just pile on that gravy for a creamy and delicious breakfast!

4
Servings
1321
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of QVC's Resident Foodie David Venable.

Ingredients

For the Gravy

  • 2 tablespoons oil
  • 1 pound hot sausage
  • 1/2 cup flour
  • 3 3/4 cups milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons black pepper

For the Pancakes

  • 2 cups flour
  • 1 teaspoons salt
  • 1 tablespoons baking powder
  • 1/4 teaspoons baking soda
  • 1/2 cup shortening
  • 1 cup milk
  • 1 cup buttermilk
  • 3 tablespoons fresh sage, chopped

Directions

For the Gravy

To make the gravy, heat the oil in a large skillet over medium-high heat. Add the sausage and break it up into small clumps as it cooks. When the sausage has browned, add the flour and stir to evenly coat. Stir in the milk and bring it up to a simmer. Simmer the mixture for 1—2 minutes, or until the milk has thickened. Stir in the salt and pepper. Set aside.

For the Pancakes

To make the pancakes, combine the flour, salt, baking powder, and baking soda in a medium-size bowl. Add the shortening and blend it into the flour mixture with a fork or pastry cutter. The mixture should be crumbly. Add the milk and buttermilk and stir until you have a batter. (Don't over-stir; you should have tiny lumps from the shortening.) Fold in the sage. Set a lightly oiled griddle or large skillet over medium heat. Add about 1/4 cup of batter to the griddle to make each pancake. Cook until bubbles start to form and the bottom has browned, about 2—3 minutes. Flip and brown the other side. Repeat with remaining batter. Keep the pancakes in a low temperature oven, covered with foil, until you're ready to serve them with the sausage gravy.

Nutritional Facts

Total Fat
66g
94%
Sugar
47g
52%
Saturated Fat
9g
38%
Cholesterol
88mg
29%
Carbohydrate, by difference
134g
100%
Protein
47g
100%
Vitamin A, RAE
153µg
22%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
809mg
81%
Choline, total
53mg
12%
Fiber, total dietary
3g
12%
Folate, total
12µg
3%
Iron, Fe
7mg
39%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
1029mg
100%
Riboflavin
1mg
91%
Selenium, Se
48µg
87%
Sodium, Na
2523mg
100%
Vitamin D (D2 + D3)
3µg
20%
Water
239g
9%
Zinc, Zn
3mg
38%

Buttermilk Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Buttermilk Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.