Biscuits n' Gravy from Cracker Barrel features fluffy, buttery biscuits smothered in a savory, creamy sausage gravy, delivering a comforting blend of hearty flavors and rich textures.
Equipments
- Oven
- Mixing bowl
- Whisk
- Pastry cutter or fork
- Baking sheet
- Measuring cups
- Measuring spoons
- Saucepan or skillet
- Wooden spoon or spatula
- Rolling pin
- Biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter (cold)
- 3/4 cup whole milk (very cold)
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour (for gravy)
- 2 1/2 cups whole milk (for gravy)
- 1/2 teaspoon black pepper
- Salt (to taste)
Using cold unsalted butter and very cold whole milk in the biscuit dough is crucial for achieving the light, flaky texture that mimics Cracker Barrel's signature biscuits. Make sure to brown the breakfast sausage well before adding flour to create a rich, flavorful base for the gravy. Measuring ingredients accurately, especially baking powder and baking soda, helps the biscuits rise properly and ensures the right balance of flavors. Adjust the salt and black pepper in the gravy to your taste, as this is key to replicating the savory depth found in the restaurant's version. Your homemade Biscuits n' Gravy from Cracker Barrel will deliver the same comforting blend of hearty flavors and creamy textures you enjoy on their menu.
Instructions
- Biscuits
- Preheat oven to 450°F (232°C).
- In mixing bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter with pastry cutter or fork until mixture resembles coarse crumbs.
- Add 3/4 cup cold milk; stir just until dough forms.
- Turn dough onto lightly floured surface; gently knead 2-3 times.
- Roll dough to 3/4-inch thickness.
- Cut biscuits with biscuit cutter.
- Place on baking sheet, touching slightly.
- Bake 12-15 minutes or until golden brown.
- Gravy
- In saucepan or skillet over medium heat, cook sausage until browned and crumbly.
- Sprinkle 1/4 cup flour over cooked sausage; stir and cook for 1-2 minutes.
- Gradually whisk in 2 1/2 cups milk.
- Cook, stirring frequently, until gravy thickens.
- Season with black pepper and salt to taste.
- Serve
- Split warm biscuits and smother with sausage gravy.
Substitution
Biscuits n' Gravy from Cracker Barrel copycat menu combines tender, flaky biscuits with a rich, creamy sausage gravy for a classic Southern comfort dish. You can substitute whole milk with buttermilk or half-and-half in the biscuit dough for a tangier flavor and softer texture. If unsalted butter is unavailable, salted butter will work fine; just adjust the salt in the recipe accordingly. Breakfast sausage can be replaced with turkey sausage or plant-based sausage for a healthier or vegetarian alternative. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking flour blend in both the biscuits and gravy.
Tips
Make sure your butter and milk for the biscuits are very cold to achieve a flaky, tender texture. Avoid overmixing the biscuit dough; stir just until it comes together and knead very gently to keep the biscuits light. When cooking the sausage for gravy, brown it thoroughly and cook the flour for a minute to eliminate any raw taste before adding milk. Taste your gravy near the end and adjust salt and pepper carefully since the sausage already adds saltiness, ensuring your final dish is seasoned perfectly.
Nutritions
Biscuits n' Gravy from Cracker Barrel combines refined carbohydrates from all-purpose flour with protein and fat from breakfast sausage and butter, offering a calorie-dense meal. The dish contains significant amounts of saturated fat and cholesterol due to sausage and butter, which may impact heart health if consumed excessively. Whole milk adds calcium and vitamin D, supporting bone health, but the overall sodium content can be high because of salt in seasoning and sausage. Your nutritional intake should balance the hearty energy provided with mindful portion control to fit your dietary needs.
Storage
Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days to maintain freshness and texture. Reheat biscuits in a preheated oven at 350degF (175degC) for 5-10 minutes to keep them flaky, while warming the gravy gently on the stove over low heat, stirring occasionally. To extend storage, freeze biscuits wrapped individually in plastic wrap and gravy in freezer-safe containers for up to 2 months, thawing overnight in the fridge before reheating.
Variation or Alternatives
You can substitute the whole milk in the biscuit dough with buttermilk for a tangier flavor and even fluffier texture. For a spicier gravy, add a pinch of cayenne pepper or red pepper flakes while cooking the sausage. If you prefer a healthier option, use turkey sausage instead of traditional pork sausage without compromising the savory taste. To save time, use pre-made biscuit dough, but fresh homemade biscuits provide the best fluffy and buttery experience.
Allergies
Biscuits n' Gravy from Cracker Barrel contains common allergens such as wheat from all-purpose flour and dairy from unsalted butter and whole milk. The breakfast sausage may also contain allergens like soy, preservatives, and spices, which can trigger reactions in sensitive individuals. You should exercise caution if you have allergies to gluten, dairy, or pork ingredients.
Why this recipe?
The Biscuits n' Gravy menu from Cracker Barrel restaurant is loved for its creamy, savory sausage gravy poured over warm, flaky biscuits, creating a comforting and hearty Southern classic. The dish features a perfect balance of rich flavors and a satisfying texture that appeals to comfort food enthusiasts. Making the copycat recipe allows you to enjoy this iconic meal at home with fresh, quality ingredients tailored to your taste preferences. Your homemade version also offers the satisfaction of replicating a beloved Cracker Barrel experience while controlling portion size and seasoning intensity.