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Ingredients
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Biscuits
Gravy
Scrambled Eggs
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 2
Mix Dry Ingredients
In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.
- 3
Cut in Butter
Cut in 0.5 cups of butter until the mixture resembles coarse crumbs.
- 4
Add Milk
Stir in 0.75 cups of milk until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough onto a floured surface and pat it down to about 1 inch thickness. Cut out biscuits using a round cutter.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
Gravy
- 7
Cook Sausage
In a skillet over medium heat, cook 1 pound of ground sausage until browned and cooked through.
- 8
Make Roux
Sprinkle 0.25 cups of all-purpose flour over the cooked sausage and stir to combine.
- 9
Add Milk
Slowly add 2 cups of milk while stirring to avoid lumps. Cook until thickened, about 5 minutes.
- 10
Season Gravy
Season the gravy with 1 teaspoon of black pepper and 0.5 teaspoon of salt. Stir to combine.
Scrambled Eggs
- 11
Whisk Eggs
In a bowl, whisk together 4 large eggs, 2 tablespoons of milk, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper.
- 12
Cook Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour in the egg mixture.
- 13
Stir and Scramble
Gently stir the eggs with a spatula until they begin to set. Continue to cook until fully scrambled, about 3-4 minutes.