Biscuit & Gravy Recipe

Preheat and prepare

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

Whisk together 2 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp sugar in a large bowl.

Cut in 1/2 cup cold cubed butter: using a pastry cutter, two forks, or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Stir in 1 cup cold buttermilk until just combined. Do not overmix; dough should be shaggy and slightly sticky.

Turn dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness. Fold the dough over onto itself 2-3 times to create layers, then pat again to 3/4-1 inch.

Using a 2 1/2-inch biscuit cutter (or a floured glass), cut out 6 biscuits. Press straight down—do not twist—to keep edges flaky. Gather scraps, gently press out, and cut remaining biscuits.

Place biscuits on prepared sheet close but not touching for higher rise. Brush tops with 2 tbsp additional buttermilk.

Bake 12-15 minutes until tops are golden brown and edges are set. Remove and cool on a rack 5 minutes while you finish gravy and eggs.

While biscuits are baking, start the gravy. Heat a large skillet over medium heat. Add 1 lb sausage and 1 tbsp butter (butter helps browning and flavor).

Cook sausage, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Leave rendered fat in the pan; spoon off excess if there is more than about 2 tbsp, leaving roughly 1-2 tbsp for flavor.

Reduce heat to medium-low. Sprinkle 1 1/2 tbsp flour over the sausage and stir to coat. Cook the roux for 1–2 minutes to remove raw flour taste, stirring constantly.

Slowly pour in 2 cups whole milk while stirring to prevent lumps. Increase heat to medium and bring gravy to a gentle simmer. Stir frequently as it thickens (3–5 minutes).

If gravy becomes too thick, add additional milk 1 tbsp at a time to reach desired consistency. Stir in 1/4 cup heavy cream for richness if using.

Season with 1 tsp salt (adjust to taste), 2 tsp freshly ground black pepper (more if you like peppery gravy), and 1/2 tsp hot sauce if using. Simmer 1 minute more. Keep warm on very low heat, stirring occasionally.

Fry the eggs while gravy is finishing and biscuits have rested. Heat a small nonstick skillet over medium-low and add 1 tsp butter or neutral oil.

Crack 2 large eggs into the skillet. For sunny-side up: cook gently until whites are set but yolks still runny, about 2–3 minutes; cover for the last 30–45 seconds to set the whites if needed. For over-easy: once whites set, carefully flip and cook 10–20 seconds more.

Season eggs lightly with flaky sea salt and a pinch of black pepper.

To assemble: split each warm biscuit in half. Spoon a generous ladle of sausage gravy over the bottom half, top with a fried egg, then place the biscuit top on or serve open-faced. Garnish with chopped fresh chives if desired.

Serve immediately so biscuits stay slightly crisp and eggs remain runny. Leftover gravy can be refrigerated for up to 3 days and gently reheated with a splash of milk.