White Trash Hamburger Gravy and Breakfast Biscuits
Savor the ultimate comfort food with this hearty recipe for White Trash Hamburger Gravy and Breakfast Biscuits. Perfectly seasoned ground beef is simmered in a rich, creamy homemade gravy, ladled generously over buttery, fluffy biscuits baked to golden perfection. This down-home classic combines the ease of pantry staples like flour, milk, and butter with the irresistible indulgence of flaky, tender self-rising flour biscuits. The optional kick of garlic powder and red pepper flakes adds depth and spice to the savory gravy, making it a versatile dish for breakfast, brunch, or any time you're craving something warm and satisfying. Ready in under an hour, this recipe is a nostalgic, crowd-pleasing favorite that's as simple as it is delicious. Serve it piping hot for the ultimate comfort meal.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder (optional)
- 0.25 teaspoon Red pepper flakes (optional)
- 2 cups Self-rising flour
- 0.5 cup Cold unsalted butter (cubed)
- 0.75 cup Buttermilk (or whole milk as substitute)
Instructions
Preheat your oven to 450°F (232°C) for the biscuits.
In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon until browned and fully cooked. Drain off excess grease and set the beef aside.
Return the skillet to the heat and add the butter. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk to the roux, ensuring there are no lumps. Continue whisking until the mixture thickens to a gravy-like consistency, about 3-5 minutes.
Add the cooked ground beef back into the skillet and season with salt, black pepper, garlic powder, and red pepper flakes (if using). Stir well and reduce heat to low to keep warm.
To prepare the biscuits, start by whisking the self-rising flour in a large mixing bowl to remove clumps.
Add the cold butter cubes to the flour and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Create a well in the center of the mixture and pour in the buttermilk. Gently stir just until the dough comes together—do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, pat it down again, and repeat this folding process 2-3 more times to create flaky layers.
Finally, pat the dough into a 1-inch-thick layer and use a round cutter (or a glass) to cut out biscuits. Gather the scraps and repeat until all dough is used.
Place the biscuits on a baking sheet lined with parchment paper, making sure they touch slightly for softer sides. Bake in the preheated oven for 12-15 minutes, or until golden brown on top.
Serve the biscuits warm, splitting them open and ladling the hamburger gravy generously over the top. Enjoy!
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 33.3 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1310 mg | 101% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
