Biscuits & Turkey Sausage Gravy With Eggs Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a baking sheet. Keep a small bowl of ice water nearby if the butter gets warm while working.

Mix dry ingredients

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

Cut in butter

Using a box grater or two forks/pastry cutter, grate or cut 6 tbsp cold unsalted butter into the flour mixture until pea-sized crumbs remain and some small larger bits of butter are visible (this yields flakiness). Work quickly so the butter stays cold.

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms. If dough looks dry, add up to 1-2 tbsp more buttermilk. Do not overmix.

Fold and pat

Turn the dough onto a lightly floured surface, fold it over itself 3-4 times to create layers, then gently pat to 1-inch thickness. Use a 2 1/2-inch biscuit cutter (or a floured glass) to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat, gently patting to 1 inch and cutting. Aim for 8 biscuits.

Bake

Place biscuits on the prepared sheet so sides touch slightly for taller biscuits, brush tops with 2 tbsp extra buttermilk, and bake in the preheated oven for 12-15 minutes, until golden brown on top. Remove and keep warm.

Brown the sausage

While biscuits bake, heat a large skillet over medium heat. Add 1 lb ground turkey sausage and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. If the sausage is very lean and the pan is dry, add 1 tbsp butter. Spoon the cooked sausage into a bowl, leaving rendered fat in the skillet (reserve about 1-2 tbsp fat).

Make the roux

Reduce heat to medium-low and add 2 tbsp unsalted butter to the skillet (add if needed to reach about 2-3 tbsp fat total). Sprinkle 3 tbsp all-purpose flour over the fat and whisk constantly for 1-2 minutes until the raw flour smell cooks out and the roux turns a very light golden color.

Add liquid

Slowly pour in 2 cups whole milk while whisking to avoid lumps. If you prefer a thinner gravy, include up to 1/4 cup chicken or turkey broth mixed in with the milk. Continue whisking and bring the mixture to a gentle simmer.

Finish gravy

Add the cooked turkey sausage back to the skillet and stir to incorporate. Simmer on low for 3-5 minutes, whisking occasionally, until the gravy thickens to coat the back of a spoon. Season with 1 tsp Kosher salt, 1 tsp freshly ground black pepper, and optional 1/4 tsp red pepper flakes. Taste and adjust seasoning.

Keep warm

Turn off heat and keep the gravy covered on the lowest burner or over a warm spot, stirring occasionally while you cook the eggs and split the biscuits.

Prep eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Crack 4 large eggs into a bowl (or crack directly into the skillet) and prepare them according to preference: sunny-side-up, over-easy, or scrambled. For sunny-side-up/over-easy: cook until whites are set, season with 1/2 tsp coarse salt and pepper; for over-easy flip gently and cook 15-30 seconds more; for scrambled: whisk eggs with a pinch of salt and cook gently while stirring until soft-curds form.

Split biscuits

Split the warm biscuits in half horizontally with a sharp knife or your fingers. Place two halves per serving on plates (top and bottom).

Assemble plates

Ladle the turkey sausage gravy generously over the open-faced biscuit bottoms, then top each with a cooked egg. Place the biscuit tops on the side or over the egg, as desired.

Garnish and serve

Sprinkle chopped chives or parsley (2 tbsp) over the eggs and gravy and add extra black pepper to taste. Serve immediately while hot.