Biscuit & Gravy Southern Slam Recipe

Make and bake biscuit

Preheat oven to 425°F (220°C). In a bowl, whisk 1.5 cups flour, 1 tsp baking powder and 0.5 tsp salt. Cut 3 tbsp cold cubed butter into the flour with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1/2 cup cold buttermilk just until dough comes together; do not overmix. Turn dough onto lightly floured surface (use 1 tbsp flour), gently pat to 1-inch thickness. Fold once and pat again to create layers, then use a 2.75-inch round cutter to cut one biscuit (re-roll scraps only once). Place biscuit on a baking sheet and bake 12–14 minutes until golden. Keep warm.

Cook sausage for gravy

While biscuit bakes, heat a medium skillet over medium heat. Add 1/2 cup ground breakfast sausage and cook, breaking up, until no pink remains and browned, about 5–6 minutes. Drain excess fat if there is more than 1 tbsp, leaving roughly 1 tbsp in the pan (or add 1 tbsp butter if lean).

Make sausage gravy

Reduce heat to medium-low. Sprinkle 1.5 tbsp flour into the pan with the cooked sausage and fat, stirring constantly for 1–2 minutes to cook the raw flour taste. Gradually whisk in 1 cup whole milk, scraping browned bits. Increase heat to medium and simmer, whisking, until gravy thickens, 3–5 minutes. Season with 1/2 tsp salt and 3/4 tsp freshly ground black pepper, tasting and adjusting as desired. Keep warm on very low heat; cover to prevent skin forming.

Assemble biscuit & gravy

Split the warm biscuit in half and place on the serving plate. Spoon generous amount of sausage gravy over the biscuit halves just before serving.

Cook eggs your way

Decide how you want the eggs (fried over-easy, over-medium, sunny-side, scrambled, or poached). For fried/over: heat a nonstick skillet over medium and add 1 tsp butter or oil. Crack 2 eggs into the skillet. For sunny-side, cook until whites set but yolks still runny, 2–3 minutes; season with 1/4 tsp salt and 1/8 tsp pepper. For over-easy/medium/ hard, cook until whites set then flip carefully and cook 20–30 seconds (over-easy), 45–60 seconds (over-medium), or 1.5–2 minutes (over-hard). For scrambled, whisk eggs with a pinch of salt and pepper, cook over medium-low stirring occasionally until soft curds form, 2–3 minutes. Keep eggs warm and plate with the biscuit.

Crisp the hash browns

Heat a 10-inch skillet over medium-high. Add 1 tbsp neutral oil and 1/2 tbsp butter (if using). Spread 1 cup thawed, well-drained shredded potatoes in an even layer and press down with a spatula. Cook without stirring until bottom is golden and crisp, about 5–6 minutes. Flip in sections (or invert onto a plate and slide back into pan) and cook additional 4–5 minutes until crisp and cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Cook bacon

In a separate skillet over medium heat, place 2 strips of Applewood-smoked bacon. Cook, turning occasionally, until crisp to desired doneness, about 6–8 minutes. Transfer to paper towel to drain and keep warm.

Cook sausage links

In the same or another skillet, add 2 all-pork breakfast sausage links and 1/2 tsp neutral oil if pan is dry. Cook over medium, turning regularly, until internal temperature reaches 160°F (71°C) and exterior is browned, about 8–10 minutes. Rest briefly before plating.