Biscuits And Gravy Recipe
Two scratch-made buttermilk biscuits smothered in smoky bacon gravy, two cage-free eggs, and two thick cut bacon.
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Ingredients
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Biscuits (makes 2 large biscuits)
Smoky Bacon Gravy
Eggs & Bacon (for serving)
Method
Biscuits (makes 2 large biscuits)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- 2
Mix dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until evenly combined.
- 3
Cut in butter
Add 3 tablespoons cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingertips to cut the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add buttermilk
Pour 1/2 cup cold buttermilk into the flour-butter mixture. Stir gently with a fork until a shaggy dough forms. Do not overmix — stop when the dough just comes together.
- 5
Shape and bake
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself once or twice (this gives layers), pat again to 1-inch thickness, and use a 2.75–3-inch round cutter to stamp two biscuits. Place biscuits on the prepared baking sheet close but not touching. Brush tops with 1 tablespoon extra buttermilk. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove and let rest while you finish gravy and eggs.
Smoky Bacon Gravy
- 6
Cook bacon for gravy
While the biscuits bake (or in a skillet on medium heat), cook 4 slices thick-cut bacon in a heavy skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Remove bacon to a paper towel-lined plate, reserving all bacon drippings in the skillet. Chop or crumble cooked bacon and set aside for the gravy.
- 7
Make roux
With the skillet and drippings over medium heat, pour off any excessive fat leaving about 3 tablespoons of fat in the pan. Sprinkle 3 tablespoons flour into the hot fat and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture turns a light golden brown (this is your roux).
- 8
Add milk and seasonings
Slowly whisk in 2 cups whole milk a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly until the gravy thickens, about 4–6 minutes. Stir in the reserved chopped bacon, 1 tsp freshly ground black pepper, 1/2 tsp kosher salt (taste and adjust), and 1/4 tsp smoked paprika for a smoky note. If the gravy is too thick, whisk in up to 1/4 cup additional milk to reach desired consistency.
- 9
Finish
Lower heat to keep gravy warm while you cook eggs and bacon for serving. Taste and adjust seasoning with salt and pepper as needed.
Eggs & Bacon (for serving)
- 10
- 11
Fry eggs
Wipe the egg skillet clean or use a nonstick pan. Add 1 tsp butter or neutral oil and heat over medium-low. Crack 2 eggs into the pan and cook to your preference: for sunny-side-up, cook gently without flipping until whites are set and yolks slightly jiggly, about 3–4 minutes; for over-easy, cook until whites set, flip gently and cook 20–30 seconds more. Season eggs with 1/4 tsp salt and 1/4 tsp black pepper.
- 12
Assemble and serve
Split each warm biscuit in half horizontally. Place bottom halves on plates, top with a generous ladle of smoky bacon gravy, then set eggs on top of the gravy. Add the two slices of serving bacon to the side. Spoon additional gravy over the eggs and top biscuit halves if desired. Serve immediately.
