Buttermilk Biscuits & Sausage Gravy Recipe
housemade biscuits, two eggs cooked to order
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Ingredients
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For the Buttermilk Biscuits
For the Sausage Gravy
For the Eggs
Method
For the Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C) to ensure it’s hot enough for baking the biscuits.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Add the cold, unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a spoon until just combined; do not overmix.
- 5
Shape the Dough
Turn the dough out onto a lightly floured surface and gently knead it 5-6 times. Pat the dough into a rectangle about 1-inch thick.
- 6
Cut Biscuits
Use a biscuit cutter to cut out biscuits. Place them on a baking sheet, close together but not touching.
- 7
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
For the Sausage Gravy
- 8
Cook the Sausage
In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it apart with a spoon.
- 9
Make the Roux
Sprinkle the tablespoon of flour over the cooked sausage and stir to combine, cooking for an additional minute.
- 10
Add Milk
Slowly pour in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- 11
Season the Gravy
Add black pepper and adjust salt and red pepper flakes to taste. Let the gravy simmer until it thickens, about 5-7 minutes.
For the Eggs
- 12
Cook the Eggs
In a non-stick skillet, melt butter over medium heat. Crack the eggs into the pan and cook to your desired doneness, seasoning with salt as needed.
