Biscuit & Gravy from Black Bear Diner features fluffy, golden-baked biscuits smothered in savory, creamy sausage gravy, offering a comforting and hearty Southern-style breakfast classic.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Baking sheet
- Oven
- Pastry cutter or fork
- Rolling pin
- Knife or biscuit cutter
- Saucepan
- Wooden spoon or spatula
- Stove
- Ladle
- Serving plates
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter (cold)
- 3/4 cup buttermilk (cold)
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour (for gravy)
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper
- Salt to taste
Use cold unsalted butter and buttermilk to ensure the biscuits turn out fluffy and tender, as warmth can affect the dough's texture. Measure the leavening agents--baking powder and baking soda--precisely for the perfect rise and lightness in your biscuits. When making the sausage gravy, brown the breakfast sausage thoroughly before adding the flour to avoid a raw flour taste and create a rich, thick consistency. Whole milk provides the ideal creaminess and body needed to replicate the savory, creamy texture of the gravy. Your Biscuit & Gravy from Black Bear Diner copycat menu will capture the comforting, hearty flavors of the Southern-style classic when these ingredient tips are followed.
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add cold buttermilk and gently mix until dough forms.
- Turn dough onto a floured surface and roll out to 1-inch thickness.
- Cut biscuits with a knife or biscuit cutter and place on baking sheet.
- Bake for 12-15 minutes until golden brown. Set aside.
- Heat a saucepan over medium heat; add breakfast sausage and cook, breaking it up, until browned.
- Sprinkle 1/4 cup flour over sausage, stirring to coat well.
- Gradually pour in milk, stirring constantly until gravy thickens.
- Add black pepper and salt to taste; simmer for a few minutes.
- Split warm biscuits and ladle sausage gravy generously over top.
- Serve immediately on plates.
Substitution
Biscuit & Gravy from Black Bear Diner copycat menu delivers fluffy biscuits topped with rich, creamy sausage gravy that replicates the authentic Southern-style comfort dish. When making the biscuits, cold butter is essential to achieve a flaky texture, but you can substitute shortening if needed, keeping in mind it may slightly alter flavor. If buttermilk is unavailable, mix 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes to create an effective substitute. Use a biscuit cutter or a sharp knife to maintain biscuit shape, but a round glass can work in a pinch. Adjust the gravy's thickness by slowly adding milk to avoid lumpiness, and taste for seasoning to suit your preference.
Tips
Keep your butter and buttermilk cold to ensure light, flaky biscuits by preventing the fat from melting into the dough prematurely. When cutting the biscuits, use a sharp knife or biscuit cutter without twisting to maintain the biscuits' rise and shape. Cook the sausage thoroughly before adding flour to avoid a raw flour taste in the gravy and ensure even thickening. You should stir the gravy continuously while adding milk to prevent lumps and achieve a smooth, creamy texture.
Nutritions
Biscuit & Gravy from Black Bear Diner combines high-calorie biscuits made with all-purpose flour and butter with a sausage-based gravy rich in protein and fat. The sausage gravy contains ground breakfast sausage and whole milk, contributing significant saturated fat and cholesterol. Your breakfast includes moderate carbohydrates from the biscuits, while sodium levels may be elevated due to added salt and sausage seasoning. This hearty meal provides energy but should be enjoyed in moderation if you're monitoring fat and sodium intake.
Storage
Store leftover biscuits and gravy separately in airtight containers to maintain texture and flavor. Refrigerate for up to 3 days, reheating the biscuits in a toaster oven or oven at 350degF to restore crispness, while warming the gravy gently on the stovetop or microwave to avoid separation. For longer storage, freeze biscuits wrapped in foil and gravy in a sealed container for up to 2 months, thawing overnight in the refrigerator before reheating.
Variation or Alternatives
Swap all-purpose flour with whole wheat or gluten-free flour for a healthier or dietary-friendly biscuit option. Use turkey sausage instead of breakfast sausage to reduce fat content while maintaining savory flavor. Replace whole milk with almond or oat milk in the gravy for a dairy-free variation that retains creaminess. Chill your dough before baking to ensure flaky, tender biscuits that enhance your Southern breakfast experience.
Allergies
Biscuit & Gravy from Black Bear Diner contains common allergens such as wheat (all-purpose flour) and dairy (buttermilk, unsalted butter, whole milk), which can cause reactions in individuals with gluten or lactose intolerance. The sausage gravy includes pork, which may trigger allergies in sensitive individuals, and black pepper could cause mild irritation for some. If you have food allergies, carefully check the ingredient list and consult with restaurant staff to ensure your safety.
Why this recipe?
The Biscuit & Gravy from Black Bear Diner stands out for its rich, creamy sausage gravy paired with freshly baked, fluffy biscuits that deliver a comforting taste experience. This dish offers a perfect balance of savory flavors and hearty textures that appeal to breakfast lovers seeking authentic American comfort food. Making a copycat version at home allows you to enjoy this beloved classic anytime while customizing ingredients to suit your taste preferences. Your homemade version promises to capture the essence of Black Bear Diner's signature breakfast without compromising on freshness or flavor.