Description

Venison Biscuits and Gravy combines tender, fluffy biscuits with a rich, savory venison gravy. Ground venison replaces the traditional sausage, giving the gravy a leaner, yet still deliciously rich flavor. This dish is perfect for those who love the classic comfort food but want to try something different.

Ingredients

Scale

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk (or regular milk with a splash of lemon juice)
1 tablespoon sugar (optional, for a slight sweetness)

For the Venison Gravy:

1 lb ground venison
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk (or substitute with heavy cream for a richer gravy)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
Red pepper flakes (optional, for a bit of heat)

Instructions

Make the Biscuits:

Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.
Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
Cut in the butter: Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk: Pour in the buttermilk and gently mix until just combined. Be careful not to overwork the dough.
Form the biscuits: Turn the dough out onto a floured surface and gently pat it down to about 1-inch thickness. Use a biscuit cutter or a drinking glass to cut out biscuits. Place them on the prepared baking sheet.
Bake: Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Make the Venison Gravy:

Cook the venison: In a large skillet, heat the butter over medium heat. Add the ground venison and cook until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess fat if necessary.
Make the roux: Sprinkle the flour over the cooked venison, stirring to combine. Continue to cook for 1-2 minutes to remove the raw flour taste.
Add the milk and seasonings: Slowly pour in the milk, stirring constantly to avoid lumps. Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir until the gravy thickens, about 5-7 minutes. Adjust the seasoning to taste, and add red pepper flakes if you prefer a spicy kick.
Serve: Split the biscuits and ladle the venison gravy over them. Serve immediately.

Notes

Gravy Consistency: If the gravy is too thick, add a little more milk to reach your desired consistency.
Venison Substitute: You can substitute ground venison with ground beef or turkey if you prefer.
Make-Ahead Biscuits: Biscuits can be made ahead of time and stored in an airtight container. Reheat them in the oven for a few minutes before serving.
Spices: Feel free to adjust the spices in the gravy to suit your taste. Some people like to add a dash of cayenne pepper for extra heat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Baking, Cooking
Cuisine: American

Nutrition

Serving Size: 1 biscuit with gravy
Calories: 450 kcal
Sugar: 4g
Sodium: 650mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg

Keywords: Venison Biscuits and Gravy, venison gravy, Southern breakfast, venison recipe