Biscuits + Gravy Recipe

Preheat and prepare

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

Dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt until evenly combined.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/2-inch cubes and work into the flour mixture using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids and mix

Pour 1 cup cold buttermilk and 1/4 cup cold water into the flour-butter mixture. Stir gently with a wooden spoon or spatula until just combined and a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Shape and cut biscuits

Turn dough out onto a lightly floured surface and gently pat to 3/4- to 1-inch thickness, folding once or twice to create layers. Using a 2.5-inch round cutter, press straight down without twisting to cut biscuits. Gather scraps, gently reshape, and cut remaining biscuits to yield about 8–10 biscuits.

Bake

Place biscuits on prepared baking sheet so they just touch for taller sides or spaced apart for crisp sides. Brush tops with optional 2 teaspoons melted butter if desired. Bake in preheated oven for 10–14 minutes or until golden brown on top and cooked through. Remove from oven and keep warm while preparing gravy.

Brown the sausage

Place a large skillet over medium heat. Add 1 pound Schreiner's bulk breakfast sausage and break up with a wooden spoon. Cook, stirring occasionally, until sausage is browned and no longer pink, about 6–8 minutes. If pan looks dry, add 1 tablespoon butter. Leave rendered fat in pan — you will use it to flavor the gravy.

Create roux

Reduce heat to medium-low. Sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook the raw flour taste and create a paste (roux) that coats the sausage.

Add milk and cream

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, adding a little at a time to loosen the roux and prevent lumps. Increase heat to medium and continue stirring until gravy begins to thicken and simmer, about 5–7 minutes.

Season and finish

Season the gravy with 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt (adjust to taste). Simmer gently for another 2–3 minutes until the gravy reaches a creamy, spoonable consistency. If too thick, stir in additional milk, 1 tablespoon at a time, to reach desired thickness. Keep warm over very low heat, stirring occasionally.

Poach or fry eggs (optional)

If adding two eggs to the order, cook 2 large eggs to order: for fried eggs, heat a nonstick skillet with a little butter over medium heat and cook until whites are set and yolks reach desired doneness (sunny-side up or over easy). For poached eggs, bring a shallow pan of water to a gentle simmer with a splash of vinegar and poach eggs 3–4 minutes for runny yolks. Keep warm.

Plate

Split biscuits horizontally and place 1–2 halves per serving on plates. Spoon a generous portion of the warm Schreiner's sausage gravy over the split biscuits so some gravy soaks into the biscuit and some covers the top.

Finish and garnish

Top with the two cooked eggs if ordered. Sprinkle with chopped fresh chives if using and an extra crack of black pepper. Serve immediately while biscuits and gravy are hot.