Biscuits & Gravy Recipe
House-made buttermilk biscuits, peppery sausage gravy, sunny eggs, crispy leeks, aged white cheddar
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Ingredients
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Buttermilk Biscuits
Peppery Sausage Gravy
Eggs & Crispy Leeks
Assembly & Garnish
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Combine dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt until evenly distributed.
- 3
Cut in butter
Add 1/2 cup very cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining.
- 4
Add buttermilk and shape
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy — do not overwork. If dough is too dry, add up to 1 more tablespoon buttermilk.
- 5
Form biscuits
Turn the dough onto a lightly floured surface and fold it over on itself 3–4 times to create layers. Pat or roll to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter (or a floured round glass) to cut rounds, pressing straight down without twisting. Re-roll scraps once to get additional biscuits.
- 6
Bake
Place biscuits on the prepared sheet about 1 inch apart for crisper sides or touching for taller biscuits. Brush tops with 2 tablespoons extra buttermilk. Bake 12–15 minutes until golden brown on top and bottom. Remove to a rack and keep warm.
Peppery Sausage Gravy
- 7
Brown the sausage
In a large skillet over medium heat, add 12 oz ground pork sausage and 1 tablespoon butter. Break the sausage into small pieces with a wooden spoon and cook until well browned and no longer pink, about 6–8 minutes. Leave the rendered fat in the pan; drain off excess if there's more than 2 tablespoons, leaving roughly 1–2 tablespoons for flavor.
- 8
Make the roux
Reduce heat to medium-low and sprinkle 3 tablespoons all-purpose flour over the browned sausage. Stir constantly for 1–2 minutes to cook the flour and remove raw taste, coating the meat and fat evenly.
- 9
- 10
Season and finish
Stir in 1 1/2 teaspoons freshly ground black pepper and 1/2 teaspoon kosher salt (taste and adjust). Remove from heat and stir in 1/2 cup freshly grated aged white cheddar until melted and incorporated for a creamy, tangy finish. Keep warm over very low heat, stirring occasionally.
Eggs & Crispy Leeks
- 11
Prepare leeks
Separate thinly sliced leek rings and rinse briefly in cold water to remove grit; spin or pat dry. Toss the dried leek rings with 2 tablespoons flour, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until lightly coated.
- 12
Fry leeks until crisp
In a medium skillet or shallow saucepan heat 3 tablespoons neutral oil over medium-high heat until shimmering (about 350°F if using a thermometer). Fry the dusted leek rings in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm or at room temperature.
- 13
Cook sunny eggs
Wipe out the skillet and reduce heat to medium-low with a thin coating of butter or oil. Crack 4 large eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly firmer yolks, cover the pan for the last 30–60 seconds. Season eggs with a pinch of salt and pepper.
Assembly & Garnish
- 14
Split and butter biscuits
Split each warm biscuit in half and spread a little of the 2 tablespoons softened butter on the cut sides.
- 15
Assemble plates
Place biscuit bottoms on plates, spoon generous portions of the peppery sausage gravy over each biscuit, then place a sunny egg on top of each gravy-covered biscuit. Sprinkle additional 1/4 cup grated aged white cheddar over the hot gravy so it melts slightly.
- 16
Finish with crispy leeks and herbs
Scatter the crispy leek rings over each egg and gravy stack. Garnish with chopped fresh chives if using. Serve immediately so biscuits remain warm and yolks are runny.