Cheddar Cayenne Biscuits & Gravy

This hearty Bitchin' Biscuits and Gravy combines spicy cheddar biscuits with a rich sausage gravy for the ultimate comfort food experience. I've been making this indulgent breakfast dish for years, and it never fails to impress even the most discerning brunch guests.

I first created this recipe when hosting a game day brunch for friends. What started as an experiment became my most requested dish whenever anyone stays over at my house. The combination of the slightly spicy biscuits with the rich, meaty gravy creates a balance that's absolutely irresistible.

Ingredients

• All purpose flour: Creates the perfect texture for both the biscuits and gravy
• Cayenne pepper: Adds a gentle heat that wakes up your taste buds
• Buttermilk: Ensures the biscuits stay tender and adds tanginess
• Sharp cheddar cheese: Offers robust flavor that stands up to the gravy
• Breakfast sausage: Forms the foundation of the gravy; look for high quality with visible herbs
• Mushrooms: Add earthy depth and meaty texture; use baby bellas for best flavor
• Bacon: Brings smokiness and extra richness to the gravy
• Fresh chives: Provide a bright finish that cuts through the richness

Step-by-Step Instructions

Prepare the biscuits:

For these spicy cheddar biscuits, you'll start by combining your dry ingredients in a large bowl. The key is whisking thoroughly to ensure even distribution of the spices. When you mix the melted butter with cold buttermilk, magic happens. The buttermilk causes the butter to form small clumps, which create pockets of steam when baking, resulting in flaky layers. Gently fold in the cheese and chives at the end to maintain their integrity.

Master the layering technique:

The secret to tall, flaky biscuits is in the folding. After mixing your dough just until it comes together, turn it onto a lightly floured surface. Cut it in half and stack one half on top of the other. This simple technique creates distinct layers without overworking the dough. Press gently to about half an inch thickness. The less you handle the dough, the more tender your biscuits will be.

Bake to golden perfection:

When cutting your biscuits, press straight down with your cutter without twisting. Twisting seals the edges and prevents proper rising. Place them on a parchment-lined baking sheet with sides touching if you want soft edges or spaced apart for crispier sides. The high temperature oven at 450°F is crucial for that quick rise and golden top.

Create your flavor base:

Begin your gravy by crisping bacon, which creates a flavorful foundation. Save some bacon for garnish, but leave a thin layer of that liquid gold in the pan. This fat will carry the bacon flavor through the entire gravy. When cooking the sausage, break it into smaller pieces for better texture distribution throughout the gravy.

Build depth with vegetables:

The shallots and mushrooms aren't just fillers. They add complexity and umami that elevates this gravy beyond the basic version. Cook them just until the mushrooms release their moisture and begin to brown. This concentrates their flavor and prevents a watery gravy. The garlic should go in last to prevent burning.

Perfect your gravy technique:

The flour needs to cook with the fat before adding liquids. This prevents that raw flour taste and helps create a silky texture. When you add the flour, the mixture will look dry and clumpy. This is perfect. Let it cook for about a minute to remove the raw taste before adding your liquids. Add them gradually, starting with broth then milk, stirring constantly to prevent lumps.

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The smoked paprika is truly the secret weapon in this recipe. I discovered its power when I accidentally grabbed it instead of regular paprika, and I've never looked back. It adds a subtle smokiness that complements the sausage and bacon perfectly without overwhelming the dish. My husband now keeps an extra tin of it in our pantry because he knows I'll panic if we run out before making weekend brunch.

Storage and Reheating

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic and stored in a freezer bag. When ready to enjoy, thaw at room temperature and reheat in a 350°F oven for 5-7 minutes until warmed through.

Easy Substitutions

If you're not a fan of pork, try using turkey sausage and turkey bacon for a lighter version. The gravy won't be quite as rich, but it's still delicious. For vegetarians, replace the meat with extra mushrooms and add a teaspoon of soy sauce or miso paste for umami depth.

Pro Tips

Freeze the butter for 15 minutes before melting it for the biscuits to help create those perfect flaky pockets.

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This recipe is a guaranteed hit. Bring the comfort of hearty homemade biscuits to your table today.

Frequently Asked Questions

→ Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough and cut it into rounds, then freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. When ready to use, bake straight from frozen, adding 3-5 minutes to the baking time. The gravy is best made fresh.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using. Alternatively, you can use an equal amount of plain yogurt thinned with a bit of milk.

→ Can I make this without mushrooms?

Absolutely! The mushrooms add texture and flavor but aren't essential. You can simply omit them or substitute with finely diced bell peppers or additional shallots for flavor. Adjust the seasonings to taste.

→ How can I make this vegetarian?

For a vegetarian version, replace the pork sausage with a plant-based sausage alternative and use vegetable broth instead of chicken stock. Skip the bacon or use a bacon alternative. The biscuits are already vegetarian (just ensure the cheese uses vegetarian rennet if that's a concern).

→ Why is my gravy lumpy?

Lumpy gravy typically happens when flour isn't fully incorporated before adding liquids. To fix lumpy gravy, whisk vigorously or blend with an immersion blender. To prevent lumps, ensure the flour is fully mixed with the fat before slowly adding cold liquids while continuously stirring.

→ How spicy are these biscuits?

With 1/2 teaspoon of cayenne, these biscuits have a noticeable but moderate heat. The cayenne is listed as optional, so you can omit it completely for no heat, reduce to 1/4 teaspoon for mild heat, or increase to 1 teaspoon if you prefer them extra spicy.