Homemade Biscuits and Gravy

Ingredients for Biscuits:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3/4 cup buttermilk

Ingredients for Gravy:

  • 1 lb breakfast sausage
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • Salt and pepper to taste


  1. Preheat oven to 425°F (218°C) for conventional oven or 400°F (204°C) for convection oven.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. Add buttermilk and stir until just combined. Turn the dough out onto a floured surface and knead lightly. Pat or roll the dough to 1-inch thickness.
  4. Use a biscuit cutter or round cookie cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
  5. While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate.
  6. Sprinkle flour over the sausage drippings in the skillet and whisk until combined. Gradually add the milk, whisking constantly to prevent lumps from forming.
  7. Cook the gravy over medium heat, whisking frequently, until it thickens to your desired consistency. Add salt and pepper to taste.
  8. To serve, split the biscuits in half and top with the sausage gravy.

A tasty breakfast right form the skillet

I absolutely love cooking breakfast, especially on my trusty cast iron skillet. There’s something about the sizzle and aroma of cooking sausage and making biscuits that makes me happy. And biscuits and gravy is the ultimate comfort food for me. Making it from scratch is not only easy, but also much more delicious than the packaged stuff.

To start, preheat your oven to 425°F (218°C) for conventional or 400°F (205°C) for convection. Then, in a large bowl, mix together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs, then add in milk and stir until a dough forms. Roll out the dough and cut it into circles, then place on a baking sheet and bake for 12-15 minutes.

For the gravy, cook breakfast sausage in a skillet until browned and cooked through. Then, stir in flour to make a roux and gradually add in milk, stirring constantly until the gravy thickens. Season with salt, pepper, and any additional spices you like, such as sage or thyme.

Serve the hot biscuits topped with the warm gravy and enjoy! This recipe is also easily customizable – for a vegetarian option, use mushroom or vegetable gravy instead, or add in crumbled bacon for extra flavor.


For the Love of Biscuits:

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Chicken Marsala – An Italian favorite


  • 4 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Chopped fresh parsley, for garnish


  1. In a shallow dish, mix together the flour, salt, black pepper, oregano, and paprika. Dredge each chicken breast in the flour mixture to coat well, shaking off any excess.
  2. In a large skillet, melt 2 tablespoons of the butter and the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of butter and sliced mushrooms. Cook until the mushrooms have softened and released their liquid, about 5 minutes.
  4. Add the Marsala wine to the skillet and bring to a boil. Reduce the heat and simmer until the wine has reduced by half, about 5 minutes.
  5. Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
  6. Return the chicken breasts to the skillet and spoon the sauce over them. Simmer until the chicken is cooked through and the sauce has thickened further, about 5-10 minutes.
  7. Garnish with chopped parsley and serve hot.

A dish for when I miss Italy

Well, hello there! I just can’t stop thinking about Italy and all of the delicious food that comes with it. Every few years, I make a point to visit this beautiful country, but unfortunately, it has been a while since my last trip. That being said, I’ve been missing the flavors of Italy and have been bringing them into my kitchen with this classic Chicken Marsala recipe.

When I cook this dish, I like to take my time and savor the cooking process. It’s not just about the end result; it’s about the journey getting there. First, I heat up some olive oil in a pan and get to work sautéing the chicken until it’s cooked through. I then set it aside and move on to the mushrooms, adding garlic and shallots for an extra boost of flavor. Once the mushrooms are cooked, I add in the Marsala wine and let it simmer until it’s reduced.

One thing that’s really important when cooking Italian cuisine is the quality of the ingredients. I always make sure to use fresh herbs and high-quality wine to ensure that the flavors really shine through. I also take care to season everything just right, adding a pinch of salt and pepper here and there to really bring out the flavors.

Once everything is done cooking, I love to serve this Chicken Marsala over a bed of pasta or rice. The sauce is just so rich and flavorful, it really pairs well with a simple starch. It’s a great dish to make when I’m feeling a bit nostalgic for Italy, and it always reminds me of the amazing experiences I’ve had there.

In the end, it’s not just about the food, but about the memories and experiences that come with it. Cooking this Chicken Marsala recipe helps me to relive those special moments, and I’m grateful for the opportunity to bring a little bit of Italy into my kitchen.

Some more reading:

  1. “Chicken Marsala Recipe” by Bon Appétit:
  2. “Easy Chicken Marsala” by Delish:
  3. “The History of Chicken Marsala” by Gourmet:

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