Sausage Gravy and Hop Stoopid

Little Sumpin’ Stoopid

If there’s one thing I know, it’s comfort food. I grew up on it. My mom always made the best shit. One of my favorites, though we didn’t get it often, was sausage, gravy and biscuits.

When brainstorming recipes for, I like to play to my strengths and try to enhance the already awesome stuff with awesome beer to make it even awesomer.

That’s what I did with this guy. I made sausage gravy and biscuits, which is normally amaze-balls, and added beer. For this particular dish, I used Lagunitas beers. I chose their Little Sumpin’ Sumpin’, a lovely, light and hoppy wheat beer in the biscuits and then a more hop-forward IPA, Hop Stoopid, for the gravy. Using the stronger hop flavors in the gravy ensures that the beer is actually tasted rather than just being a hidden ingredient. Otherwise, what’s the point?

Full recipe can be found at Make sure to check out the rest of the yummies in the Craft+Eats section!

Dig in guys!

Editor’s Note: Below is the column as it appeared on

Super Easy Little Sumpin’ Sumpin’ Biscuits 

Little Sumpin' Amazing

Little Sumpin’ Amazing

2 1/4 cups Bisquick
2 tsp granulated sugar
2/3 c Lagunitas Little Sumpin’ Sumpin’
1/4 c buttermilk

Preheat oven to 425° and line a baking sheet with parchment paper.

Combine Bisquick, sugar and beer in a bowl until just combined. Dump onto a work surface and knead for a couple minutes until easy to work with.

Using a delicious wheat beer and Bisquick, these biscuits are an easy and impressive dish to whip up.

Roll out to about 1/8th to 1/4th of an inch thick. Cut out with biscuit cutters and place on the prepared baking sheet.

Brush lightly with buttermilk.

Bake 12-14 minutes (or until golden brown).

Hop Stoopid Sausage Gravy
adapted from the Pioneer Woman

1 pound hot breakfast sausage
1/3 cup all-purpose flour
3 cups buttermilk
1 cup Lagunitas Hop Stoopid
1/2 tsp seasoned salt
1 tsp freshly cracked black pepper

In a large (preferably iron) skillet, break up your sausage and cook over medium heat until just cooked through. (Break apart with a wooden spoon as you go.)

Reduce heat to medium low, then sprinkle flour over the sausage. Stir until combined. Pour in buttermilk and beer, whisk. Stir in seasoned salt and pepper. Cook until thickened, around 15 minutes. Serve over biscuits.


Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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