Biscuits + Gravy Recipe
house-made buttermilk biscuits, sausage gravy, two eggs your way
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Ingredients
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Biscuits
Sausage Gravy
Eggs
Method
Biscuits
- 1
Prepare the Dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Buttermilk
Make a well in the center of the dry ingredients and pour in the buttermilk. Stir gently until just combined, being careful not to overmix.
- 3
Shape the Biscuits
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough over itself a few times to create layers, then pat it out again. Cut into rounds with a biscuit cutter.
- 4
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until golden brown.
Sausage Gravy
- 5
Cook the Sausage
In a large skillet over medium heat, crumble the sausage and cook until browned and cooked through, about 5-7 minutes.
- 6
Create the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 1-2 minutes to eliminate the raw flour taste.
- 7
Add Milk
Gradually whisk in the milk, stirring constantly until the gravy thickens, about 5-7 minutes. Season with salt, black pepper, and red pepper flakes.
Eggs
- 8
Cook the Eggs
In a non-stick skillet, heat the butter or oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, seasoning with salt and black pepper. For sunny-side-up, cook until the whites are set but yolks are still runny. For over-easy, flip and cook for an additional minute.