Blondie’s Thanksgiving Recipes: Biscuits and Gravy

Hey there! Welcome to Day One of Blondie’s Thanksgiving Recipes!

We’re kicking off this holiday feast with the kind of comfort food that never goes out of style: flaky, golden biscuits smothered in creamy, peppery sausage gravy. The kind of breakfast that makes you sigh a little after the first bite and maybe even go back for seconds. (Okay, thirds.)

Thanksgiving might be about the big dinner, but Blondie says the real celebration starts with moments like this: a warm kitchen, coffee brewing, and everyone sneaking bites before the day even begins.

So grab your mixing bowl, turn on some tunes, and let’s start this feast off right: with biscuits, gravy, and that Dagwood-approved smell of home.

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup (1 stick) cold butter, cut into cubes
• ¾ cup cold buttermilk (or milk + 1 tsp lemon juice as a quick substitute)

For the Gravy:

• 1 lb breakfast sausage (mild or spicy, your call)
• ¼ cup all-purpose flour
• 2½ cups whole milk
• ½ tsp salt
• 1 tsp black pepper
• Optional: a pinch of cayenne or red pepper flakes for a little heat

Directions

1. Make the biscuits.

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes. Cut them in using a pastry cutter or your fingers until the mixture looks crumbly; like coarse sand with pea-sized bits of butter.
4. Pour in the buttermilk and stir gently until it just comes together. Don’t overmix, the dough should look a little shaggy.
5. Turn the dough onto a floured surface and gently press it out about ¾ inch thick.
6. Fold it over once or twice (for flaky layers), then cut out biscuits with a round cutter or glass.
7. Place on a baking sheet and bake for 12–15 minutes, until golden brown.

2. Make the gravy.

1. In a large skillet over medium heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through.
2. Sprinkle the flour over the sausage. Stir well so the flour soaks up the fat, it’ll look a little pasty, that’s perfect.
3. Slowly pour in the milk, stirring constantly to avoid lumps.
4. Continue stirring until the gravy thickens (about 5–8 minutes).
5. Season with salt, pepper, and a pinch of cayenne if you like a little edge.

3. Put it all together.

• Split the warm biscuits in half and ladle the gravy over the top.
• Serve immediately while everything’s hot and creamy.

Blondie’s Tips:

• If your gravy gets too thick, add a splash more milk.
• For extra flavor, stir a little butter into the gravy at the end.
• Leftovers reheat beautifully; just add a touch of milk when warming up the gravy.