Biscuits Gravy & Eggs Recipe

Preheat and prepare

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

In a large bowl whisk together the flour, baking powder, and salt until evenly combined.

Add the very cold diced butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in the cold milk. Stir gently with a fork until the dough just comes together. If the dough seems too dry, add cold water 1 tablespoon at a time until it holds together but is not sticky.

Turn the dough out onto a lightly floured surface and gently fold it over itself 3–4 times to create layers. Pat or roll to about 3/4-inch (2 cm) thickness.

Cut biscuits with a 2.5–3 inch cutter, pressing straight down (do not twist). Place biscuits on the prepared baking sheet close together for taller sides or spaced apart for crispier edges.

Bake for 12–15 minutes, until risen and golden brown on top. Remove to a rack and keep warm while preparing gravy and eggs.

In a large skillet over medium heat, add the bulk sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat, spoon off excess, leaving about 1 tablespoon in the pan.

Add 1 tablespoon butter to the skillet (if needed) and reduce heat to medium-low. Sprinkle 3 tablespoons flour over the cooked sausage and stir to coat. Cook the roux for 1–2 minutes, stirring constantly, to remove raw flour taste but not let it brown excessively.

Slowly pour in the 2 cups of whole milk while stirring or whisking to prevent lumps. Bring to a gentle simmer; the gravy will thicken as it heats. Simmer 3–5 minutes, stirring frequently, until thickened to desired consistency.

Season with 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper if using. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

In a wide skillet over medium heat, melt 2 tablespoons butter. Add the chopped onion and sauté 2–3 minutes until translucent.

Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and brown lightly, about 6–8 minutes.

Sprinkle 3 tablespoons flour over the mushroom mixture and stir to coat. Cook 1–2 minutes to remove raw flour taste.

Add 1/2 cup stock while stirring to deglaze the pan, then slowly whisk in 1.5 cups of milk until smooth. Bring to a gentle simmer and cook 3–5 minutes until the gravy thickens.

Stir in 1 teaspoon soy sauce or Worcestershire, and season with 1/2 teaspoon salt and 3/4 teaspoon freshly ground black pepper. Adjust seasoning to taste. Keep warm on low heat, stirring occasionally.

When biscuits are warm and gravy is ready, heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil.

Crack 2 large eggs into the skillet and fry to preference: for sunny-side-up, cook without flipping until whites are set but yolks are runny (about 2–3 minutes); for over-easy, cook until whites set then gently flip and cook 20–30 seconds more.

Season the eggs with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

To assemble: split each warm biscuit in half. Spoon a generous portion of chosen gravy (sausage or mushroom) onto the bottom half, place the fried eggs on top, then crown with the biscuit top. Spoon extra gravy over the assembled stack if desired.

Garnish with chopped chives or parsley and serve immediately.