Biscuits & Sausage Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet or place a cast-iron skillet on the middle rack to warm.

Whisk together 2.5 cups flour, 1 tbs baking powder, 0.5 tsp baking soda, and 1 tsp salt in a large bowl.

Cut 0.5 cup cold cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together; do not overmix.

Turn the dough out onto a lightly floured surface, fold it over itself 3–4 times to create layers, and pat it to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut rounds, pressing straight down without twisting. Re-roll scraps as needed.

Place biscuits close together on the warmed baking sheet or in the skillet (edges touching will create taller biscuits). Brush tops with 2 tbs heavy cream if using for color.

Bake 12–15 minutes until golden brown on top. Remove and keep warm while you finish the other components.

Place 1 lb peeled and chunked russet potatoes in a pot and cover with cold water. Add 1 tsp salt and bring to a simmer over high heat. Cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the pot. Add 2 tbs butter, 2 tbs whole milk, and 0.5 tsp black pepper. Mash until smooth but slightly firm — avoid adding too much liquid; the mash should hold shape for griddling.

Heat a large skillet or flat griddle over medium-high heat and add 1 tbs vegetable oil or butter. Form the mashed potatoes into two 3–4 inch patties (about 1/2 cup each) and place on the hot surface. Press gently to flatten slightly.

Cook 3–4 minutes per side until a golden crisp crust forms. Transfer to a warm plate and keep warm in a low oven if needed while you make gravy and eggs.

In a large skillet over medium heat, add 0.75 lb bulk breakfast sausage. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Do not drain the rendered fat; you want about 2–3 tbs of fat in the pan. If there is too much fat, spoon off excess leaving roughly 2 tbs.

Sprinkle 3 tbs all-purpose flour evenly over the cooked sausage and stir to coat. Cook 1–2 minutes, stirring, to remove the raw flour taste and form a roux with the fat and browned bits.

Slowly whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, stirring frequently, and cook until the gravy thickens, 4–6 minutes. If it becomes too thick, whisk in up to 1/4 cup chicken or vegetable stock or additional milk to reach desired consistency.

Season the gravy with 0.75 tsp salt, 1 tsp freshly ground black pepper, and 0.25 tsp crushed red pepper flakes if using. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Heat a nonstick skillet over medium-low and add 1 tbs butter or oil. Crack 2 large eggs into the pan and cook to your preference: sunny-side up (cover for 2–3 minutes to set whites), over-easy/medium (flip carefully and cook 20–60 seconds), or fried until edges are crisp. Season with 0.25 tsp salt and 0.25 tsp black pepper.

Assemble: Split the warm biscuit in half. Place a griddled mashed potato patty on the bottom half (optional), then spoon a generous ladle of sausage gravy over the biscuit and potato. Top with the fried eggs and place the biscuit top on the side or over the eggs. Spoon additional gravy over the eggs if desired.

Garnish with chopped parsley or chives. Serve immediately while hot.