Biscuit & Gravy Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep cold butter and buttermilk refrigerated until ready to use.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt until evenly distributed.

Cut in butter

Add 3/4 cup cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized crumbs remain (some larger pieces okay).

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together; do not overmix. If dough seems too dry, add up to 2 tbsp extra buttermilk.

Fold and cut biscuits

Turn dough onto a lightly floured surface, gently fold 3–4 times to bring it together, then pat to about 3/4-inch thickness. Using a 2.5-inch round cutter, press straight down (don’t twist) to cut biscuits. Re-roll scraps once and cut remaining biscuits.

Bake

Place biscuits on the prepared sheet about 1 inch apart. Brush tops with 2 tbsp melted butter. Bake 12–15 minutes until golden brown on top. Remove and keep warm while you prepare gravy and eggs.

Cook sausage and mushrooms

In a large skillet over medium-high heat, add the crumbled 12 oz sausage. Break up with a spatula and cook 5–6 minutes until browned and mostly cooked through. Push sausage to one side, add 1 tbsp butter and the chopped 8 oz mushrooms to the cleared area. Sauté mushrooms 4–5 minutes until they release moisture and start to brown. Stir mushrooms into the sausage.

Make roux

Reduce heat to medium. Sprinkle 3 tbsp flour evenly over the sausage-mushroom mixture and stir to coat. Cook 1–2 minutes, stirring constantly, to remove raw flour taste.

Add liquids and seasonings

Gradually whisk in 2 cups whole milk and 1/2 cup stock, making sure to break up any lumps. Bring to a gentle simmer; the gravy will thicken as it heats. Add 1 tsp chopped thyme, 1/2 tsp Worcestershire sauce, 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Simmer 3–5 minutes, stirring frequently, until gravy reaches desired thickness. If too thick, whisk in up to 2–4 tbsp additional milk or stock.

Finish

Taste and adjust seasoning. Keep gravy warm on the lowest heat setting, stirring occasionally while finishing other components.

Prep potatoes

After grating potatoes (about 2 cups), place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing water is essential for crispness.

Combine with onion and seasonings

In a bowl toss the shredded potatoes with 1/4 cup finely diced onion, 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika until evenly coated.

Cook hash browns

Heat a large nonstick skillet over medium-high heat. Add 2 tbsp oil and 1 tbsp butter. Once hot and the butter has foamed, add the potato mixture, pressing into an even layer. Cook undisturbed 5–6 minutes until the underside is deeply golden and crisp. Flip in sections (or invert onto a plate and slide back into pan) and continue cooking 4–5 minutes until cooked through and crisp on both sides.

Finish

Remove from heat, taste and adjust salt if needed, and sprinkle 1 tbsp chopped parsley if using. Keep warm until serving.

Cook eggs to order

For 4 eggs: heat a nonstick skillet over medium-low and add 1 tbsp butter or oil. Crack eggs into a bowl or directly into skillet. Season with 1/4 tsp salt and 1/4 tsp black pepper. For sunny-side up: cook gently until whites set and yolks still runny, about 3–4 minutes (cover pan 30–60 seconds to finish whites if needed). For over-easy: cook whites until set, flip carefully and cook 20–30 seconds more. Alternatively scramble or fry to desired doneness.

Keep warm

If not serving immediately, transfer eggs to a warm plate and loosely tent with foil.

Split warm biscuits in half and place on plates. Spoon generous portions of the wild mushroom sausage gravy over the biscuit halves. Place seasoned hash browns alongside. Top each biscuit with a cooked egg (or place the egg on the side if preferred). Garnish with additional thyme leaves or chopped parsley and serve immediately.