Biscuits and Sausage Gravy with Kentucky Fried Bacon


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Here I serve Kentucky fried bacon atop a bacon fat–enriched biscuit ladled with creamy rich sausage gravy. Sometimes I add a fried egg, for good measure.


For the Biscuits

  • 4 cups (500 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (180 ml) chilled rendered bacon fat
  • cups (360 ml) cold shaken buttermilk
  • ½ cup (120 ml) heavy cream

For the Sausage Gravy

  • 2 tablespoons vegetable oil
  • 12 ounces (340 g) Maple Bacon and Apple Breakfast Sausage or store-bought breakfast sausage, casings removed
  • 3 tablespoons all-purpose flour
  • cups (360 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh chives, plus more for garnish

For Serving


Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Using a pastry cutter, stir until the ingredients are incorporated. Cut in the bacon fat using your fingers or the pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a rectangle about ¾ inch (2 cm) thick. Use a 3-inch (7.5-cm) round cutter to cut out biscuits. Press together the scraps of dough and repeat the process to make 8 biscuits.

Put the biscuits on the prepared baking sheet and brush the tops with the cream. Bake for 12 to 15 minutes, until light golden brown. Let cool on a wire rack.

Make the sausage gravy: Heat the oil in a large sauté pan over high heat, add the sausage, and cook until golden brown, about 8 minutes. Add the flour and cook for 1 minute. Add the milk and cream, bring to a boil, lower the heat to a simmer, and cook until the gravy is thickened to a sauce consistency and the flour taste has been cooked out, about 10 minutes. Remove from the heat, season with salt and pepper, and stir in the chives.

To serve, split the biscuits in half, ladle some of the gravy over each half, and top each with a slice of the bacon. Garnish with more chives.