Outdoor Boys Series: Biscuits and Gravy
- Daniel
- 1 day ago
- 2 min read
Updated: 4 hours ago
Simple, hearty, and full of soul—Southern comfort meets cast iron cooking.
Biscuits and gravy have their roots deep in the American South, originally made as a filling, affordable breakfast for working-class folks. Flaky biscuits soaked in a rich sausage gravy—it’s comfort food that’s stood the test of time.
It doesn't have to be perfect...
Watching Luke from Outdoor Boys make his version around a campfire brought all that old-school warmth back, so I had to give it a go—with a little help from Kenji Lopez-Alt’s foolproof biscuit method. You can get his recipe here.
I kept things simple: heavy cream biscuits (no butter, no fuss), and a one-pan sausage gravy built layer by layer—from sautéed onions and garlic to browned sausage and slow-added cream.
As the biscuits will be drenched in the gravy anyway...
I didn’t add all the cream at once—because gravy thickens fast, especially off-heat, and I wanted it to stay pourable when serving. The final dish? Soft, crispy-edged biscuits drenched in rich, peppery gravy. Pure magic.
If you’ve never made biscuits and gravy from scratch before, don’t worry—it’s more forgiving than it sounds. Just mix, bake, simmer, and pour.
Comfort food at its best...
Whether you’re out in the woods or just hungry at home, this one’s for the soul. Give it a try—you won’t regret it.
Ingredients:
(Serve 3)
Biscuits:
Unbleached All Purpose Flour, 150g
Baking Powder, 5g
Sea Salt, 3g
Heavy Whipping Cream, 140g
Gravy:
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Sausages, About 120g
Heavy Whipping Cream, 240g
Parsley Finely Chopped, A Handful
Equipment:
Oven
Cast Iron Skillet / Pan
Directions:
Make the biscuits.
Preheat oven to 220°C (425°F).
In a bowl, mix flour, baking powder, and salt.
Add cream and stir just until a dough forms—don’t overmix.
Shape dough into a rectangle (roughly 9" x 3") and cut into 3 squares.
Place on a lined tray and brush the tops with cream.
Bake for 15 minutes, until golden and crispy at the bottom.
Make the gravy.
Heat oil in a skillet over medium heat.
Add onion, salt, and pepper. Sauté until translucent.
Add garlic and cook until fragrant.
Remove sausage casings and add sausage to the pan, breaking into chunks.
Cook until lightly browned.
Pour in half the cream. Stir to deglaze and combine well.
If biscuits aren’t done, remove the pan from the heat.
Finish and serve.
Once biscuits are ready, return the pan to the heat.
Add the remaining cream and cook until thick and creamy.
Taste and adjust seasoning.
Place biscuits on plates, pour gravy over, and sprinkle with chopped parsley.
Serve immediately.
1 serving is never enough...
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