American Buttermilk Biscuit Recipe
Topped with Bear Creek Sausage, Scrambled Egg, Gravy
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Ingredients
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Biscuit (makes 8 biscuits)
Sausage & Gravy
Eggs
To Assemble & Finish
Method
Biscuit (makes 8 biscuits)
Prep and heat
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Keep all ingredients cold until ready to combine.
Combine dry ingredients
In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sugar, and 3/4 teaspoon salt until well blended.
Cut in butter
Add the 1/2 cup cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Add buttermilk and form dough
Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until dough just comes together and is shaggy. Do not overmix; some dry flour is okay. If too dry, add up to 1 tablespoon extra buttermilk.
Fold and shape
Turn the dough onto a lightly floured surface. Fold the dough over itself 3 or 4 times to create layers, pressing it into a rectangle about 1-inch thick. Use a 2.5-inch round cutter (or a sharp knife) to cut 8 biscuits. Press straight down—do not twist the cutter to keep edges tall.
Bake
Place biscuits on the prepared sheet with edges touching for taller sides or spaced slightly apart for crisper sides. Brush tops with 2 tablespoons additional buttermilk. Bake in the preheated 425°F oven for 12–15 minutes, until golden brown on top. Remove and cool 5 minutes on a rack.
Sausage & Gravy
Brown the sausage
While biscuits bake, heat a 10-inch skillet over medium heat. Add the 12 oz ground sausage and cook, breaking up with a spatula, until browned and cooked through (about 6–8 minutes). Spoon out and discard excess fat, leaving about 1–2 tablespoons in the pan for flavor.
Make the roux
Stir the 2 tablespoons flour into the hot fat and cooked sausage. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste and form a light roux.
Add milk and simmer
Gradually whisk in 1 1/2 cups whole milk until smooth. Bring to a gentle simmer and cook, stirring frequently, until the gravy thickens, about 3–5 minutes. If the gravy becomes too thick, thin with up to 1/4 cup chicken or vegetable stock or additional milk until you reach desired consistency.
Season
Season the gravy with 1/2 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and optional 1/8 teaspoon cayenne. Taste and adjust seasoning as needed. Keep the gravy over low heat, stirring occasionally, while you finish the eggs and assemble.
Eggs
Whisk eggs
Crack 4 large eggs into a bowl, add 2 tablespoons milk or cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until blended and slightly frothy.
Cook scrambled eggs
Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When the butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, pushing eggs from the edges to the center. Continue cooking slowly until the eggs are soft, creamy, and slightly custardy, about 2–3 minutes. Remove from heat just before fully set (carryover heat will finish them).
To Assemble & Finish
Garnish & serve
If desired, spread a little unsalted butter on the biscuit tops and sprinkle chopped chives or parsley. Serve immediately while biscuits are warm and gravy is hot.