Signature Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2.5 cups flour, 1 tsp baking powder, 0.5 tsp baking soda and 1 tsp salt until evenly combined.

Cut 0.5 cup cold unsalted butter into small cubes and work it into the flour mixture with a pastry cutter or your fingertips until mixture resembles coarse crumbs with 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 dough just comes together — do not overmix. If dough is too dry, add 1–2 tbsp more buttermilk.

Turn dough out onto a lightly floured surface, fold it over itself 3–4 times to create layers, then pat to about 1-inch thick. Use a 2.5–3-inch round cutter to cut biscuits, pressing straight down (do not twist). Re-roll scraps once and cut remaining biscuits.

Place biscuits on prepared sheet about 1 inch apart. Brush tops with 2 tbs heavy cream for color. Bake 12–15 minutes until golden brown. Remove to a rack and keep warm until serving.

In a large skillet over medium heat, add 1 lb pork breakfast sausage. Break sausage into small pieces and cook until browned and cooked through, about 6–8 minutes. Transfer sausage with a slotted spoon to a bowl and leave rendered fat in the skillet (leave about 2 tbs; drain excess if much more).

Add 2 tbs unsalted butter to the skillet with the sausage fat. Melt over medium heat. Sprinkle in 0.25 cup flour and stir constantly for 1–2 minutes until the raw flour taste cooks off and mixture is roux-like and lightly golden.

Gradually whisk in 3 cups whole milk and 0.5 cup chicken stock, making sure there are no lumps. Bring mixture to a gentle simmer, whisking frequently; gravy will begin to thicken in 3–5 minutes.

Return cooked sausage (and any accumulated juices) to the skillet. Stir to combine and simmer gently for 3–5 minutes to meld flavors and reach desired thickness. If gravy becomes too thick, thin with additional milk 1–2 tbsp at a time.

Season gravy with 2 tsp freshly ground black pepper, 1 tsp salt, 1 tsp Worcestershire sauce and 1 tsp fresh thyme leaves (optional). Taste and adjust salt/pepper. Keep gravy warm on the lowest heat setting until ready to serve, stirring occasionally.

Crack 6 large eggs into a bowl. Add 3 tbs whole milk, 0.5 tsp salt and 0.25 tsp black pepper. Whisk vigorously until fully blended and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tbs unsalted butter. Pour in the egg mixture and allow to sit undisturbed for 10–15 seconds until edges begin to set.

Using a rubber spatula, gently push set edges toward the center and tilt the pan to let uncooked egg flow underneath. Continue folding every 10–15 seconds until eggs are just set but still soft and creamy, about 2–3 minutes total. Remove from heat (carryover will finish cooking) and keep warm.

Place 2 cups grated russet potato in a clean kitchen towel or fine mesh and squeeze out as much moisture as possible. Transfer to a bowl and toss with 0.25 cup grated onion, 0.75 tsp salt and 0.5 tsp black pepper.

Heat a large skillet over medium-high heat and add 3 tbs vegetable oil and 1 tbs unsalted butter. When hot and shimmering, spread the potato mixture in an even layer. Press down with a spatula and cook undisturbed until the bottom is golden brown, about 4–6 minutes.

Flip sections (or full cake if manageable) and cook other side until crispy and cooked through, another 4–6 minutes. Transfer to a paper towel-lined plate to drain and keep warm.

Split or halve warm biscuits and place two biscuit halves on each plate. Spoon a generous portion of Keys sausage gravy over the biscuits to smother them.

Add a portion of creamy scrambled eggs and a serving of crispy hashbrowns to each plate alongside the biscuits and gravy.

Garnish with chopped fresh parsley and serve with hot sauce if desired.