Buttermilk Biscuits and Goetta Gravy

It’s Father’s Day weekend, so I’m making all of my husband’s favorite foods. We’re going on vacation in 2 days, and I won’t really be making food there, so I’m cooking and baking as much as I can before we leave! It’s one of those things that is nice to get a little break from, but I also miss it. I’m hoping to get more “foodspiration” in Denver though!

Biscuits and Gravy are kind of a “take it or leave it” dish for me personally, but it is my husband’s all time favorite breakfast food. Normally gravy is made with breakfast sausage, but I decided to do this with goetta because my husband LOVES goetta. For those of you in different parts of the country, goetta is a pretty regional food here in Cincinnati. It’s composed of ground meat and grains and is, in my opinion, way better than your basic breakfast sausage. The crispier the better with goetta. Most cut a roll into goetta patties and cook on the stove like you would sausage.

This entire recipe turned out so good! Homemade biscuits are always a hit in my house and are worth the extra effort over buying them in a can. The Goetta Gravy was something new, though, and Oh. My. Goodness. It was amazing. So much better than with breakfast sausage. We used Glier’s Goetta which my husband says is the superior brand. You can use any brand you like though.


The key to great biscuits is in handling them as little as possible. The more you touch them, the tougher and less flaky they get, so remember that when you are handling the dough. Overall, biscuits are very simple: combine the dry ingredients, cut the butter in, and add the milk. The errors happen when you over stir or overwork the dough!


The gravy you literally cannot mess up. Just make sure the goetta gets a little crispy before you add the butter, flour, and milk. The rolls are normally a pound each so I used half for the gravy and made the rest of the goetta on the side for my husband to have with his eggs. This recipe can easily be doubled though if you want to have more gravy.



Let me know what you think of this! Enjoy!

Buttermilk Biscuits and Goetta Gravy

  • Servings: 4-5
  • Difficulty: easy
  • Print


For Biscuits:
2 cups all purpose flour
1/4 teaspoon of baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tbsp butter
1 cup buttermilk

For Gravy: Double for more gravy!
1/2 pound goetta
1 tbsp butter
1/4 cup flour
2 cups whole milk
Salt, Pepper, and Cayenne Pepper to taste

Instructions for Biscuits:
1. Preheat oven to 450 degrees.
2. Whisk together dry biscuit ingredients.
3. Use pastry cutter to cut very cold butter into dry ingredients until you have course crumbs.
4. Very gently stir buttermilk into mixture. Stir as little as possible to incorporate.
5. Gently pat the dough on a floured surface, and fold and press just a couple of times. Make a one inch thick disc, and use a glass to cut the the biscuits rounds.
6. Place biscuit rounds so they are touching one another (this will allow for them to rise more and have softer sides). Brush the tops with an egg wash if you want a more golden top.
7. Bake for 10-12 minutes until tops are golden brown. Keep a close eye; do not overcook.

Instructions for Gravy:
1. Crumble goetta into saucepan on stove over medium heat.
2. Once the goetta is browned turn down heat a bit, then add butter. Once butter is melted, add flour. Continue to stir the entire time.
3. Add milk one cup at a time and stir continuously.
4. Add salt, pepper, and cayenne to test.
5. Allow gravy to simmer while it thickens. If it seems to thick, add another 1/2 cup of milk.

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