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Get ready for a serious Southern crowd-pleaser with this Beef Bacon Biscuit and Gravy Volcano. Think soft, tall biscuits piled high, flooded with sausage gravy, and topped with all that crunchy beef bacon goodness. It's less a breakfast and more a party on your plate. Every forkful is decadent and bold—perfect for making sleepy weekends or big brunches feel epic.
Vibrant Ingredients
- Breakfast sausage: packs the gravy with rich, meaty flavor Go for the best quality you can find, and you'll taste the difference
- Salt and pepper: are there to round out the flavors in your gravy Taste as you go until you love it
- Milk: helps mix your biscuit dough and makes that gravy super creamy Whole milk is great if you want to go all-in
- Unsalted butter: you want this straight from the fridge to make sky-high, flaky biscuits
- Salt: brightens up every part, both biscuits and gravy Use kosher for the best control
- Baking powder: this is your secret to biscuits that get major lift Always check it's fresh!
- All-purpose flour: you'll use it for both biscuits and gravy Unbleached has nice flavor if you have it
- Beef Bacon: gives everything that deep, smoky crunch—pick thick-cut if you want extra chew
Dazzling Instructions
- Get Your Volcanoes Ready:
- Split up those hot biscuits, arrange them on plates, drizzle with generous ladles of steamy sausage gravy, then top every pile with crispy beef bacon sprinkles Serve right now while it’s erupting
- Stir in the Milk for Gravy:
- Pour in the milk slowly while whisking non-stop Let the gravy cook until thick and coats a spoon perfectly Adjust your salt and pepper at the end
- Make Your Sausage Gravy:
- Start the sausage in a hot skillet, break it into bits, and brown it really well Dust in some flour to soak up all the fat, and cook while stirring for a minute or so, just until it bubbles
- Bake the Biscuits:
- Line a sheet pan with parchment and spread the biscuits out Bake at 425°F until mighty golden, about 12 to 15 minutes—that high heat gives them a big lift
- Shape and Cut Biscuits:
- Pour in milk and stir gentle—don’t overdo it Dump the dough on a floured counter, pat it into a thick circle, then use a cutter for the biscuits Touch the dough as little as you can; that way, they’ll be flakier
- Get Your Biscuit Dough Going:
- In a big bowl, mix flour, baking powder, and salt Drop in the cold butter and smash it in with a pastry blender or your fingers until what you have is lumpy and sandy
- Crisp Up the Beef Bacon:
- Fry the beef bacon in a skillet at medium heat till it’s crispy all over Rest on paper towels and crumble once cool Off-the-pan keeps every bit super crunchy
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Biscuits have always been a staple in my family, but beef bacon steals the show My kid once called this meal “the breakfast to rule them all” and honestly, I can’t blame him—there’s just something magic about biscuits with gravy
Smart Storage
If you want leftovers, keep biscuits in a sealed container on the counter for two days They’re best wrapped tight and reheated in the oven so you keep that fresh-baked texture Stash gravy and beef bacon separately in covered bowls in the fridge and use them in three days or less Heat up the gravy on the stove with a splash of milk to get it creamy again Add the bacon last so it holds the crunch
Swap Ideas
Go with turkey or chicken sausage for a lighter twist, or reach for plant-based sausage to make it vegetarian Try mixing whole wheat and regular flour for biscuits that feel extra hearty—add a splash more milk if things get dry You can toss in chopped chives or some cheddar for a fun flavor boost
Fun Ways to Serve
Put scrambled eggs or some roasted tomatoes on the table and you’ve got a full-on brunch Mini biscuits with little pools of gravy are perfect if you’re entertaining Serve it up with strong coffee and fresh fruit for a great balance
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Deep South Story
Bread and gravy like this has always belonged at Southern get-togethers What started as a filling breakfast for folks who worked hard is now a must-have at every celebration Big flaky biscuits, lively sausage, and rich gravy—and this volcano version just adds fun to a tradition we already love
Common Recipe Questions
- → How can I get my biscuits super flaky?
Use cold butter straight from the fridge and don’t mess with the dough too much. That way, you’ll get buttery pockets for extra flakiness in every bite.
- → What’s the trick to smooth sausage gravy?
Pour in the milk little by little while giving the pan a good whisk. Doing this keeps lumps away and leaves you with gravy that's nice and creamy.
- → How should I serve everything for the best result?
Cut the biscuits open, ladle over plenty of hot sausage gravy, and throw on lots of crispy bacon bits for the win.
- → Can I make anything ahead?
You bet! Bake your biscuits and cook up the bacon earlier—just store them apart. Reheat the gravy right before you’re ready to put things together, so it all tastes fresh.
- → What goes nicely on the side?
Go for a bowl of fresh fruit, some roasted potatoes, or even a crisp salad if you want something lighter to balance all the savory goodness.