Biscuits & Gravy Meal Recipe

Preheat and prep

Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper. Keep cold ingredients chilled until just before mixing.

Mix dry ingredients

In a very large mixing bowl, whisk together 8 cups flour, 8 tsp baking powder, and 4 tsp salt until evenly combined.

Cut in butter

Add 2 cups cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 4 cups cold buttermilk. Gently fold until the dough just comes together; do not overwork. If dough seems too dry, add up to 1/4 cup more buttermilk.

Roll and cut

Turn the dough onto a lightly floured surface and gently pat/roll to about 3/4-inch thickness. Fold the dough over itself 1-2 times for flakiness, then flatten again to 3/4 inch. Use a 2.5-inch biscuit cutter to cut approximately 20 biscuits, pressing straight down (do not twist). Re-roll scraps once to cut remaining biscuits.

Bake

Place biscuits on prepared baking sheets about 1 inch apart. Brush tops lightly with 1/4 cup melted butter or oil. Bake in preheated oven for 12-16 minutes, until tops are golden brown and bottoms sound hollow when tapped. Rotate sheets halfway through baking for even color.

Keep warm

Transfer baked biscuits to a rack and tent loosely with foil to keep warm while finishing gravy and other components.

Brown the sausage

In a very large, heavy-bottomed skillet or braising pan over medium-high heat, add the 4 lbs bulk breakfast sausage. Break up meat with a wooden spoon and cook until well browned and no longer pink, about 10–12 minutes. Transfer browned sausage and rendered fat to a large bowl, leaving about 1/2 cup fat in the pan. If there is more fat than that, drain excess, reserving about 1/2 cup in the pan for flavor.

Make the roux

Reduce heat to medium. Add 1 cup flour to the reserved fat and whisk constantly for 2–3 minutes to cook the raw flour taste and form a light roux (it will thicken and bubble). If needed, add 1–2 tbs butter for additional fat to incorporate the flour.

Add milk gradually

Slowly whisk in 16 cups whole milk in 2–3 additions so the roux smooths into the liquid. Bring to a gentle simmer, whisking frequently to prevent lumps. If gravy becomes too thick, whisk in up to 2 cups chicken stock or extra milk to reach desired consistency.

Finish gravy

Return the browned sausage to the pan and simmer the gravy on low for 8–10 minutes, stirring occasionally, until thickened and glossy. Season with 4 tsp salt, 6 tsp freshly ground black pepper (taste and adjust), and 2 tbs hot sauce if using. Keep warm over very low heat, stirring occasionally to prevent skin forming on top.

Hold safely

If holding for service, keep gravy in a covered pan on low heat (140°F/60°C or higher) and stir every 15–20 minutes. If it thickens too much, thin with a splash of milk or stock before serving.

Preheat oven and prepare potatoes

Preheat oven to 425°F (218°C) (can bake biscuits and potatoes together if space allows; rotate sheets as needed). In a very large bowl, toss 8 lbs diced red potatoes with 1/2 cup olive oil, 3 tbs kosher salt, 2 tsp black pepper, and 2 tbs paprika until evenly coated.

Roast

Spread potatoes in a single layer on two or three rimmed baking sheets (do not overcrowd). Roast for 25–35 minutes, stirring and flipping halfway through, until potatoes are golden brown and tender when pierced with a fork.

Finish and keep warm

Remove from oven, taste and adjust seasoning. Toss with 1/2 cup chopped fresh parsley if using. Hold in a warm oven (200–225°F / 95–110°C) or covered containers until service.

Prep egg mixture

In a large mixing bowl, whisk together 40 large eggs, 2 cups milk or cream, 2 tbs salt, and 2 tsp black pepper until well blended and slightly frothy.

Cook eggs (batch method)

Melt 1–2 tbs butter or clarified butter in a large nonstick skillet over medium-low heat for each batch. Pour in enough egg mixture for the pan (about 8–10 eggs per batch depending on pan size). Cook gently, stirring often with a rubber spatula, scraping the bottom of the pan to form soft curds. Remove from heat just before fully set — residual heat will finish them. Repeat in batches until all eggs are cooked. Keep scrambled eggs warm in a covered hotel pan or low oven (200–225°F / 95–110°C).

Finish

Stir in remaining butter for creaminess and fold in chopped chives or parsley if using. Taste and adjust seasoning before service.

Portion biscuits

Split biscuits horizontally with a knife or serve whole. Provide 2 biscuits per person (20 biscuits total for 10 people).

Plate or buffet layout

For plated service: place 2 biscuits on each plate, spoon 1/2 to 3/4 cup hot sausage gravy over one or both biscuits, add 3–4 oz roasted red potatoes, and 3–4 scrambled eggs (about 4 eggs per person). For buffet: arrange biscuits in a covered basket, keep gravy in a heated serving pot, potatoes in a heated pan, and scrambled eggs in a covered steam table pan. Provide serving utensils and pepper on the side.

Garnish and serve

Garnish potatoes with parsley and eggs with chives if desired. Offer extra butter and black pepper. Serve immediately so biscuits stay tender and gravy is hot.