Biscuits, Eggs, Sausage & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly combined.

Add 1/2 cup very cold diced unsalted 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-size butter pieces remaining (about 6–8 large pieces). Work quickly to keep the butter cold.

Make a well in the center and pour in 3/4 cup cold buttermilk. Stir gently with a fork until the dough just comes together. Do not overmix—some dry streaks are okay. If the dough is very dry, add up to 1–2 tbs more buttermilk.

Turn the dough out onto a lightly floured surface (use the 2 tbs extra flour). Gently pat it into a rectangle about 1-inch thick. Fold the dough in half and pat again to 1-inch thickness—repeat fold once more for flakier layers, then pat to a final 1-inch thickness.

Using a 2.5–3 inch round biscuit cutter, cut two biscuits straight down without twisting. Press scraps together gently and re-cut (do not overhandle). Place biscuits on prepared baking sheet so sides touch slightly for taller biscuits.

Brush tops lightly with a small amount of buttermilk or melted butter if desired. Bake in preheated oven 12–14 minutes, or until golden brown on top and the centers are cooked. Remove from oven and keep warm. If serving immediately, slice each biscuit in half horizontally using a thin spatula or serrated knife.

While biscuits bake, place a large skillet over medium heat. Add 12 oz ground breakfast sausage and break up with a spatula. Cook, stirring and turning, until no pink remains and meat begins to brown, about 6–8 minutes.

If the sausage releases a large amount of fat and you prefer less grease, spoon off and discard excess fat, leaving about 1–2 tbs in the pan to make gravy. If pan is very dry, add up to 2 tbs water to loosen browned bits.

With the cooked sausage and about 1–2 tbs fat remaining in the skillet over medium heat, sprinkle 3 tbs all-purpose flour over the meat. Stir continuously to combine flour with fat and sausage, cooking 1.5–2 minutes to remove raw flour taste and form a roux.

Slowly pour in 2 cups whole milk in a steady stream while stirring or whisking to avoid lumps. Bring mixture to a gentle simmer; it will thicken as it heats. Reduce heat to medium-low and simmer 3–5 minutes, stirring frequently, until gravy reaches a creamy, pourable consistency. If gravy becomes too thick, add 1–2 tbs milk or water to thin to desired consistency.

Season gravy with 3/4 tsp salt and 3/4 tsp freshly ground black pepper. Taste and adjust seasoning as needed. Keep gravy warm on very low heat while preparing eggs and assembling.

Prepare eggs to order (any style). For fried/sunny-side up or over-easy: heat a nonstick skillet over medium-low, add 1 tbs butter and let it foam. Crack 2 large eggs into the pan. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side: cook gently until whites are set but yolks still runny, about 3–4 minutes. For over-easy/medium/hard, flip carefully and cook an additional 15–60 seconds depending on desired doneness.

For scrambled: beat eggs lightly with a pinch of salt and pepper, melt butter in pan over medium-low, pour eggs in and stir gently until just set, about 2–3 minutes.

To assemble: split the two warm biscuits in half. Place bottom halves on each plate, spoon a generous portion of sausage gravy over each bottom (about 1/3–1/2 cup each), top with cooked sausage pieces if desired, then place eggs on top of the gravy. Crown with the biscuit tops or serve them on the side. Spoon additional gravy over the whole stack if you like.

Garnish optional: sprinkle a little extra black pepper on top. Serve immediately.