Biscuits & Gravy Recipe
biscuits, house made sausage gravy, 2 eggs your way
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Ingredients
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Biscuits
Sausage Gravy
Eggs & Finishing
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp sugar until evenly combined.
- 3
Cut in butter
Add 1/2 cup very cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 4
Add buttermilk
Make a well in the center and pour in 1 cup cold buttermilk. Gently fold the dough together with a spatula or wooden spoon until it just comes together; do not overwork. If the dough looks dry, add up to 2 tbsp more buttermilk.
- 5
Turn out and pat
Turn the dough onto a lightly floured surface, fold it over 2–3 times to create layers, and gently pat to about 3/4-inch thickness. Avoid heavy rolling to preserve flakiness.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter, press straight down without twisting to cut biscuits. Re-roll scraps gently and cut additional biscuits (should yield about 6–8 biscuits depending on thickness). Place biscuits on the prepared baking sheet close together for soft sides or spaced apart for crisp sides.
- 7
Brush and bake
Brush tops with 2 tbsp buttermilk or milk. Bake in the preheated oven 12–15 minutes, or until golden brown on top and cooked through. Remove and keep warm while you make the gravy and eggs.
Sausage Gravy
- 8
Brown the sausage
In a large skillet over medium heat, add 1 lb breakfast sausage. Break it up with a spoon and cook, stirring occasionally, until fully browned and there is a good amount of rendered fat, about 6–8 minutes.
- 9
Add flour
Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the raw flour taste and create a roux; it will thicken and coat the sausage.
- 10
Add milk and simmer
Slowly pour in 3 cups whole milk while stirring to prevent lumps. Increase heat to medium-low and bring the mixture to a gentle simmer. Stir frequently until the gravy thickens, about 6–8 minutes. If it becomes too thick, stir in up to 1/4 cup stock or additional milk to reach desired consistency.
- 11
Season gravy
Season the gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (optional). Taste and adjust seasoning. Keep the gravy warm on the lowest heat while you cook the eggs and split the biscuits.
Eggs & Assembly
- 12
Cook eggs your way
Heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. Cook 2 large eggs to the guest's preference: sunny-side up (cook until whites set but yolks runny, about 3–4 minutes), over-easy/medium/ hard (flip carefully and cook additional 20–60 seconds depending on doneness desired), or scramble (beat eggs with a pinch of salt and cook, stirring, until soft curds form). Season eggs lightly with salt and pepper.
- 13
Split biscuits and plate
Split each warm biscuit in half. Place bottom halves on plates (one or two biscuits per serving depending on appetite). Spoon a generous ladle of hot sausage gravy over the biscuit bottoms.
- 14