Truck Stop Biscuits & Gravy Recipe

Make biscuit dough and bake

Preheat oven to 450°F (230°C). In a large bowl whisk together 2.5 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Add the cold cubed butter and cut it into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Pour in 1 cup cold buttermilk and gently stir until a shaggy dough forms. Turn dough onto a floured surface, fold 3–4 times to bring it together, and pat to about 1-inch thickness. Using a 2.5–3 inch round cutter, cut 6 biscuits (for 2–3 servings). Place on a baking sheet, brush tops with 2 tbsp milk and bake 12–15 minutes until golden. Split warm and keep covered with a towel until assembly.

Brine chicken

Pound each chicken breast to an even thickness (about 3/4 inch). In a bowl or zip-top bag combine 2 cups cooled strong sweet tea, 1 tbsp kosher salt and 1 tbsp brown sugar; stir until dissolved. Add chicken, refrigerate and brine 30 minutes to 2 hours (30 minutes acceptable if short on time).

Dredge and fry chicken

After brining, remove chicken and pat dry lightly. In a shallow bowl whisk together 1 cup buttermilk and 1 tsp hot sauce. In another bowl combine 1.5 cups flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 3/4 tsp black pepper. Dip each breast into the buttermilk mixture, then dredge thoroughly in the seasoned flour, pressing to adhere. Let rest on a rack for 10 minutes. In a deep skillet or Dutch oven heat about 1" of vegetable oil (about 2–3 cups) to 350°F (175°C). Fry chicken 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain and keep warm. (If using 4 cups oil in a fryer follow manufacturer's fill level.)

Cook sausage and make gravy

In a large skillet over medium heat brown 12 oz bulk breakfast sausage, breaking into small pieces, until no longer pink and edges are crisp, about 6–8 minutes. If the pan is very greasy, spoon off excess but leave about 1 tbsp fat. Add 1 tbsp butter and melt. Sprinkle 3 tbsp flour over the sausage and cook, stirring, 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk and 1/4 cup heavy cream. Bring to a simmer and cook, stirring frequently, until thickened to gravy consistency, 4–6 minutes. Season with 3/4 tsp kosher salt and 1 tsp freshly ground black pepper, taste and adjust. Keep warm on low, stirring occasionally.

Prepare scrambled eggs

Crack 4 eggs into a bowl, add 2 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper; whisk until homogeneous and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. Pour eggs into the pan and, using a spatula, gently push and fold eggs from the edges toward the center, cooking slowly until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat.

Prepare sides

Prepare the chosen side while biscuits and chicken finish: reheat 2 cups prepared cheese grits according to package or stovetop instructions until creamy; or reheat 1 cup fried potato hash until browned and hot in a skillet; or portion 1 cup fresh mixed fruit and chill. Keep warm until plating.

Assemble the Truck Stop Biscuits & Gravy

Split a warm biscuit. Place a slice of cheese on the bottom half so it begins to melt. Top with a fried sweet-tea-brined chicken breast (or slice the breast if large). Spoon a generous ladle (about 1/2 to 3/4 cup) of hot sausage gravy over the chicken and biscuit. Add a portion of scrambled eggs alongside or on top of the chicken. Cover with the biscuit top and, if desired, spoon additional gravy over the sandwich. Serve immediately with the chosen side (cheese grits, potato hash or fresh fruit). Garnish with extra black pepper if desired.