Name: Biscuit Love Gulchs American Buttermilk Biscuit Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 0.5 tsp baking soda; 0.5 tsp granulated sugar; 0.75 tsp fine sea salt; 0.5 cups cold unsalted butter, cubed; 0.75 cups cold buttermilk; 2 tbs additional buttermilk for brushing; 12 oz ground pork breakfast sausage (Bear Creek style); 2 tbs all-purpose flour; 1.5 cups whole milk; 0.25 cups chicken or vegetable stock (optional, to thin); 0.5 tsp salt; 0.75 tsp freshly ground black pepper; 0.125 tsp optional: cayenne pepper; 4 count large eggs; 2 tbs whole milk or cream; 1 tbs unsalted butter; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (optional, for serving); 1 tbs chopped fresh chives or parsley (optional)

Topped with Bear Creek Sausage, Scrambled Egg, Gravy

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.

Prep and heat

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.

Combine dry ingredients

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.

Cut in butter

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.

Add buttermilk and form dough

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.

Fold and shape

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.

Bake

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.

Brown the sausage

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.

Make the roux

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.

Add milk and simmer

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.

Season

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.

Whisk 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).

Cook scrambled eggs

Split each warm biscuit in half. Place the bottom half on a plate, spoon a generous portion of Bear Creek-style sausage over it (about 2 tablespoons), add a generous portion of scrambled egg, then spoon sausage gravy over the egg. Top with the biscuit top.

Assemble

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.

Garnish & serve

Biscuits can be baked ahead and reheated in a 350°F oven for 5–7 minutes. Reheat gravy gently over low heat, stirring in a splash of milk if needed. Scrambled eggs are best fresh but can be kept warm briefly in a low oven.

Make-ahead and reheating notes

all-purpose flour

baking powder

baking soda

granulated sugar

fine sea salt

cold unsalted butter, cubed

cold buttermilk

additional buttermilk for brushing

ground pork breakfast sausage (Bear Creek style)

whole milk

chicken or vegetable stock (optional, to thin)

salt

freshly ground black pepper

optional: cayenne pepper

large eggs

whole milk or cream

unsalted butter

unsalted butter (optional, for serving)

chopped fresh chives or parsley (optional)

American Buttermilk Biscuit

Make American Buttermilk Biscuit Recipe in just 45m. Topped with Bear Creek Sausage, Scrambled Egg, Gravy

American Buttermilk Biscuit Recipe

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