Buttermilk Biscuit Sandwich Recipe

Preheat and prepare

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

Mix dry ingredients

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

Cut in butter

Grate the very cold 1/2 cup unsalted butter on the large holes of a box grater or cut into small cubes and toss into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overmix; it should be slightly shaggy and sticky.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick. Fold the dough over onto itself 2–3 times (this creates flaky layers), then pat again to 1-inch thickness. Use a 2.5 to 3-inch round biscuit cutter and press straight down without twisting to cut 8 biscuits. Re-roll scraps once and cut remaining biscuits.

Bake

Place biscuits close together on the prepared baking sheet so sides touch (for taller biscuits). Brush tops with 2 tbsp cold heavy cream. Bake in the preheated oven for 12–15 minutes, until golden brown on top. Remove and cool slightly on a rack while you prepare the gravy and eggs.

Brown sausage

Heat a large skillet over medium heat. Add 1 lb bulk pork breakfast sausage, breaking it into small pieces with a spatula. Cook until well browned and cooked through, about 7–9 minutes. Do not drain the fat; leave the pan juices for the gravy base.

Make roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage. Stir constantly for 1–2 minutes to cook the flour, coating the meat evenly and absorbing fat. This will help thicken the gravy and remove any raw flour taste.

Add milk and simmer

Gradually whisk in 3 cups whole milk, pour a little at a time while stirring to avoid lumps. If you prefer a slightly thinner gravy, substitute up to 1/2 cup of the milk with chicken or vegetable stock. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently, until the gravy thickens to coat the back of a spoon, about 6–8 minutes. If the gravy becomes too thick, whisk in a splash of additional milk or stock to reach desired consistency.

Season

Season with 1 tsp freshly ground black pepper and 1/2 tsp kosher salt, tasting and adjusting as needed. Remember the sausage may already be seasoned, so add salt sparingly.

Finish

Keep the gravy warm on the lowest heat setting while you fry eggs and assemble sandwiches. If it firms up, whisk in a tablespoon or two of milk to loosen before serving.

Fry eggs

In a nonstick skillet over medium heat, melt 2 tbsp unsalted butter. Crack 4 eggs into the skillet and fry to desired doneness — for over-easy flip after whites set and cook an additional 20–30 seconds, or cook sunny-side up until whites are set but yolks runny. Season eggs with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. For consistent sandwiches, you can cook eggs in a ring or use a spatula to shape them to biscuit size.

Split biscuits and assemble

Carefully split the warm biscuits in half. Place a slice of sharp cheddar on the bottom half of each biscuit (use 1 slice per sandwich). Top with a fried egg. Spoon generous portions of hot sausage gravy over the egg (about 1/3 to 1/2 cup per sandwich). Finish with the top biscuit half.

Optional garnish and serve

If using, sprinkle 1 tbsp fresh chopped chives over the gravy for color and mild onion flavor. Serve immediately while biscuits are warm and gravy is hot.