Biscuits And Gravy With Eggs Recipe
Warm Buttermilk Biscuits and Sunny Side Up Eggs Smothered with Housemade Sausage Gravy. Served Over Crispy Crushed Potatoes. Add Fried Chicken $4.00
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Ingredients
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Buttermilk Biscuits
Housemade Sausage Gravy
Crispy Crushed Potatoes
Sunny Side Up Eggs
Optional Fried Chicken Add-on
Garnish & Finishing
Method
Buttermilk Biscuits
- 1
Prepare oven and dry ingredients
Preheat oven to 450°F (230°C). Line a baking sheet with parchment. In a large bowl whisk together 2 1/2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, 1 tsp sugar and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add 3/4 cup cold cubed butter to the dry mix. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).
- 3
Add buttermilk and shape
Pour 1 cup very cold buttermilk into the bowl and stir gently with a fork until a shaggy dough forms. Turn dough onto a lightly floured surface and fold 4–5 times to bring dough together (do not overwork). Pat dough to about 3/4-inch thickness.
- 4
Cut and bake
Use a 2 1/2-inch biscuit cutter (or glass) to stamp out 6 biscuits, pressing straight down (do not twist). Re-roll scraps once to get remaining biscuits. Place biscuits on prepared sheet close but not touching for taller sides. Brush tops with 2 tbs melted butter. Bake 12–14 minutes until golden brown. Keep warm.
Crispy Crushed Potatoes
- 5
- 6
Crush and season
While still hot, place potatoes on a baking sheet or cutting board and gently press each potato with the bottom of a glass or spatula to flatten to ~1/2-inch thickness. Drizzle with 2 tbs olive oil and 1 tbs melted butter, then sprinkle 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Toss gently to coat.
- 7
Pan-fry until crispy
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the seasoned crushed potatoes in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes until underside is golden and crisp, flip and crisp the other side 2–3 minutes. Transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing other components. Sprinkle 2 tbs chopped chives over potatoes.
Housemade Sausage Gravy
- 8
Brown the sausage
In a large skillet over medium heat, add 1 lb bulk pork sausage and 1 tbs butter. Break sausage into small pieces and cook until well-browned and cooked through, about 7–9 minutes. Spoon off and reserve excess fat, leaving approximately 2–3 tbs in the pan for flavor (remove extra if more).
- 9
Create roux
Lower heat to medium-low. Sprinkle 3 tbs flour over the sausage and fat; stir and cook 1–2 minutes to cook out raw flour taste, forming a paste that coats the meat.
- 10
Add liquids and season
Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, ensuring no lumps. Increase heat to medium and simmer, stirring frequently, until gravy thickens to a spoon-coating consistency, about 5–7 minutes. Stir in 1 tsp salt, 1 tbs freshly ground black pepper (adjust to taste), 1/4 tsp crushed red pepper flakes and 1/2 tsp Worcestershire sauce. If gravy becomes too thick, thin with a splash of milk. Keep warm on very low heat.
Sunny Side Up Eggs
- 11
- 12
Cook eggs
Crack 4 large eggs into the skillet, spacing them so they don't touch. Cook gently for 2–3 minutes until whites are set but yolks remain runny. If whites are not set on top after 3 minutes, cover skillet loosely with a lid for 15–30 seconds to finish setting whites without flipping. Season with 1/4 tsp salt and 1/4 tsp black pepper.
- 13
Keep warm
Remove eggs carefully with a spatula and keep on a warm plate while plating, or slide under a warm cover briefly until ready to serve.
Assembly & Serving
- 14
Plate base
Divide the crispy crushed potatoes between 4 plates (about 1/4 lb potatoes per two servings; adjust if serving 4). Arrange a split warm buttermilk biscuit on each plate (1.5 biscuits per serving if making 6 total — alternatively make 8 biscuits and serve two each).
- 15
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