Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly combined.

Cut in butter

Add the cold cubed butter to the flour mixture. Use a pastry cutter or two forks to cut butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.

Add buttermilk

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until the dough just comes together. If too dry, add up to 1-2 tablespoons more buttermilk; if too sticky, sprinkle in a little flour.

Fold and shape

Turn dough out onto a lightly floured surface (use the 1 tbs extra flour). Fold the dough over itself 3-4 times to create layers, gently pressing it to about 1-inch thickness. Do not overwork.

Cut biscuits

Using a 2.5-inch round cutter, press straight down without twisting to cut biscuits. Gently gather scraps, press to 1-inch thickness, and cut remaining biscuits. You should get about 6 medium biscuits.

Bake

Place biscuits on the prepared sheet about 1/2 inch apart. Brush tops lightly with a little milk (optional). Bake at 425°F (220°C) for 12-15 minutes or until tops are golden brown. Remove from oven and cool on a rack while you make the gravy and eggs.

Brown the sausage

Heat a large skillet over medium-high heat. Add 12 oz sausage (or chosen breakfast meat) and 1 tbsp butter. Break the meat into small pieces with a spatula and cook until fully browned and crisp around the edges, about 6-8 minutes. If the sausage releases excess fat and there is more than about 2 tbsp, spoon off some but leave about 1 tbsp in the pan for flavor.

Make the roux

Reduce heat to medium. Sprinkle 3 tbsp flour over the cooked sausage and stir for 1-2 minutes to cook the raw flour taste. The mixture will clump; continue stirring to incorporate the fat and cook the flour.

Add milk and simmer

Gradually pour in 2 cups whole milk while stirring or whisking to prevent lumps. Add 1/4 cup heavy cream if using. Bring mixture to a gentle simmer and cook, stirring frequently, until gravy thickens and coats the back of a spoon, about 4-6 minutes. If gravy becomes too thick, add up to 1/4 cup more milk to reach desired consistency.

Season

Season gravy with 1/2 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if desired. Taste and adjust seasoning — sausage can be salty, so add salt sparingly.

Keep warm

Lower heat to very low and keep gravy warm while you cook the eggs and heat the biscuits briefly if needed.

Cook chosen breakfast meat

If serving additional slices of turkey bacon, turkey sausage patties or beef bacon as the choice: heat a separate skillet over medium heat, add the chosen 3 slices (or patties) and cook according to package directions until crisp and heated through, about 3-6 minutes, turning as needed. Transfer to a plate and keep warm.

Cook eggs any style - fried (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tsp oil or butter. Crack 2 large eggs into the pan. For sunny-side-up: cook gently until whites are set and edges are just golden, about 3-4 minutes. For over-easy: once whites set, carefully flip and cook 20-30 seconds more. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Alternative egg styles

Scrambled: beat eggs with a splash of milk, cook over medium-low, stirring gently until soft curds form. Poached: simmer 2-3 inches water with a splash of vinegar, swirl and slip in eggs; poach 3-4 minutes for runny yolks. Adjust seasoning the same.

Split biscuits

Split warm biscuits in half horizontally. Place halves on serving plates (two halves per serving).

Top with gravy

Ladle generous portions of hot sausage gravy over the biscuit halves, covering both halves so gravy seeps into the crumb. Reserve a little gravy for the plate if desired.

Add eggs and choice meat

Place the two eggs on or beside the gravy-topped biscuits. Arrange the cooked turkey bacon / turkey sausage / beef bacon on the plate alongside the biscuits.

Garnish and serve

Sprinkle chopped fresh parsley over the gravy (optional) and offer hot sauce on the side. Serve immediately while biscuits and gravy are hot.