For extra flaky biscuits, use very cold butter and milk. You can even chill the flour mixture before adding the wet ingredients. Don't over-knead the biscuit dough, as this will result in tough biscuits. Handle the dough as little as possible. Feel free to adjust the amount of maple syrup to your liking. For a richer gravy, substitute half-and-half or heavy cream for the milk.
Biscuits With Deer Maple Gravy
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS30
Indulge in this captivating breakfast that harmoniously blends sweet and savory notes, creating a symphony of flavors that will awaken your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol83 mg
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Fiber1 g
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Protein20 g
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Saturated Fat7 g
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Sodium378 mg
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Sugar6 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. (5 minutes)
02
StepTo prepare the biscuits, in a medium bowl, whisk together the self-rising flour and sugar. Gently stir in the melted butter and 3/4 cup of milk until just combined. (5 minutes)
03
StepTurn the dough out onto a lightly floured surface and knead very gently 5-7 times, just until it barely comes together. Roll the dough out to 1/2-inch thickness. Use a biscuit cutter or a glass rim dipped in flour to cut out biscuits. (10 minutes)
04
StepPlace the biscuits on the prepared baking sheet and bake in the preheated oven for 12-14 minutes, or until golden brown. (14 minutes)
05
StepWhile the biscuits are baking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the venison and season with salt and pepper. Pan-fry until browned on all sides, about 5 minutes. Remove the venison from the skillet and set aside on a platter. (10 minutes)
06
StepPour the chicken broth into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in 1 cup of milk and the maple syrup. (3 minutes)
07
StepIn a small bowl, whisk together the all-purpose flour with a tablespoon of cold milk to form a slurry. Whisk the slurry into the simmering gravy until smooth. (2 minutes)
08
StepBring the gravy back to a simmer and cook until thickened, whisking constantly to prevent lumps. Season with salt and pepper to taste. (5 minutes)
09
StepReturn the venison to the gravy and simmer until heated through and the gravy has reached your desired consistency, about 5-10 minutes. (10 minutes)
10
StepServe the deer maple gravy hot over the freshly baked biscuits.
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RECIPE REVIEWS
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Please Rate
Jettie Bartell
Jun 19, 2025Definitely a crowd-pleaser! I made this for a brunch party, and everyone raved about it.
Lavina Huels
Jun 10, 2025This recipe is amazing! The gravy is so flavorful, and the biscuits are perfect.
Halle Reichel
Jun 7, 2025The gravy was a bit too sweet for my taste. I would reduce the amount of maple syrup next time.
Ofelia Swift
May 30, 2025I was a bit intimidated to cook venison, but this recipe made it so easy. My family loved it!
Colten Schimmel
May 14, 2025I added a pinch of cayenne pepper to the gravy for a little extra kick. It was fantastic!
Reva Schmeler
May 10, 2025This is my new go-to breakfast recipe. Thank you for sharing!
Sarah Schinner
Mar 21, 2025I used store-bought biscuits to save time, and it was still delicious!
Marge Bogisich
Feb 3, 2025The maple syrup adds such a unique and delicious touch to the gravy.
Ruth Barton
Jan 28, 2025The biscuits were a little dry for me. Next time, I'll add a bit more milk to the dough.