Sausage Gravy On Biscuit & Eggs Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, and 3/4 tsp salt until evenly distributed.

Cut in fat

Add 1/2 cup cold cubed butter (or shortening) to the flour mixture. Use a pastry cutter or two forks to cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

Add liquids and form dough

Stir together 3/4 cup cold whole milk and 1/4 cup buttermilk (if using). Make a well in the dry ingredients and pour in the milk mixture. Stir gently with a spatula until a shaggy dough forms; do not overmix.

Turn out and shape

Turn the dough onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, then gently pat or roll to about 1-inch thickness. Use a 2.5-inch biscuit cutter (or a glass) to cut rounds, pressing straight down without twisting. Re-roll scraps once.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops with a little milk if desired. Bake for 12–15 minutes until golden brown on top. Remove from oven and keep warm while preparing gravy and eggs.

Cook sausage

In a large heavy skillet over medium heat, add the 1 lb pork breakfast sausage. Break up the meat with a wooden spoon and cook until browned and cooked through, about 6–8 minutes. If the sausage is very lean, you can add 1 tbsp butter or oil to the pan.

Drain excess fat (if needed)

If there is more than 2–3 tablespoons of fat in the pan, carefully spoon off and discard the excess, leaving enough to coat the pan and flavor the gravy (about 2 tbsp).

Make roux

Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage. Stir and cook the flour with the meat for 1–2 minutes to remove the raw flour taste and form a paste (roux).

Add milk and thicken

Gradually pour in 2.5 cups whole milk while stirring or whisking to prevent lumps. Increase heat to medium-high and continue stirring until the mixture comes to a simmer and thickens to a gravy consistency, about 5–7 minutes. If the gravy becomes too thick, add up to 1/2 cup additional milk to reach desired consistency.

Season to taste

Stir in 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning—add additional salt or pepper as needed.

Keep warm

Lower heat to low and keep the gravy warm, stirring occasionally while you cook the eggs and split the biscuits.

Heat pan

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil until melted and shimmering.

Cook eggs

Crack 4 large eggs into the skillet and cook according to your preference: sunny-side up (cover and cook 2–3 minutes until whites set), over-easy (cook 2 minutes, flip carefully, cook 30–60 seconds), or scrambled (beat eggs with 1–2 tbsp milk, pour into pan, stir gently until soft curds form). Season with 1/4 tsp salt and 1/4 tsp black pepper while cooking.

Finish

When eggs are cooked to your liking, remove from heat and keep warm for plating.

Split the warm biscuits in half horizontally. Place the bottom biscuit halves on plates.

Spoon a generous amount of sausage gravy over each bottom half so the gravy pools around the biscuit.

Top each with a cooked egg (or eggs), then place biscuit tops beside or on top. Spoon additional gravy over the eggs and tops if desired.

Garnish with chopped parsley and extra black pepper to taste. Serve immediately.