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
1129
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
64g
91%
Sugar
16g
18%
Saturated Fat
13g
54%
Cholesterol
71mg
24%
Carbohydrate, by difference
103g
79%
Protein
37g
80%
Vitamin A, RAE
224µg
32%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
40mg
53%
Vitamin K (phylloquinone)
63µg
70%
Calcium, Ca
502mg
50%
Choline, total
53mg
12%
Fiber, total dietary
5g
20%
Folate, total
132µg
33%
Iron, Fe
14mg
78%
Magnesium, Mg
137mg
43%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
909mg
100%
Riboflavin
1mg
91%
Selenium, Se
46µg
84%
Sodium, Na
2490mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
365g
14%
Zinc, Zn
5mg
63%

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.