Biscuits & Gravy With Eggs Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.

Combine dry ingredients: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon sugar until evenly distributed.

Cut in butter: Cut 3/4 cup (cold) unsalted butter into 1/2-inch cubes and add to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk and form dough: Pour in 1 cup cold buttermilk and gently fold with a spatula until a shaggy dough forms. Do not overmix; the dough should hold together but be slightly sticky.

Turn out and fold: Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold it over onto itself 2-3 times (this helps layers). Pat to 3/4–1 inch thick.

Cut and bake: Using a 2.5–3 inch biscuit cutter (or a floured glass), cut rounds straight down without twisting. Re-roll scraps once. Place biscuits on prepared sheet about 1 inch apart. Brush tops with 2 tablespoons extra buttermilk or whole milk for browning.

Bake: Bake in preheated oven 12–15 minutes, until golden brown and risen. Remove to a rack and keep warm while you make the gravy and eggs.

Brown the sausage and mushrooms: In a large skillet over medium-high heat, add 8 oz bulk breakfast sausage. Break it into small pieces with a spatula and cook 4–5 minutes until mostly browned. Add 8 oz sliced mushrooms and 1 tablespoon butter (if sausage is lean) and continue cooking 3–4 minutes until mushrooms soften and sausage is fully cooked. Drain excess fat if there is more than 1 tablespoon, leaving about 1 tablespoon in the pan for flavor.

Make the roux: Reduce heat to medium. Sprinkle 3 tablespoons all-purpose flour evenly over the sausage-mushroom mixture and stir to coat. Cook the flour 1–2 minutes, stirring constantly, to remove raw flour taste.

Add liquids and seasonings: Gradually whisk in 2 cups whole milk and 1/2 cup chicken or vegetable broth, scraping any browned bits from the pan. Add 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), 1/2 teaspoon kosher salt, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Simmer and adjust thickness: Let the gravy simmer 4–6 minutes, stirring frequently, until it thickens to a creamy gravy that coats the back of a spoon. If it becomes too thick, whisk in up to 2–4 tablespoons more milk or broth to reach desired consistency. Taste and adjust salt and pepper.

Keep warm: Reduce heat to low and keep gravy warm while you cook eggs. If necessary, reheat gently before serving.

Cook eggs any style: In a nonstick skillet over medium heat, add 1 tablespoon butter. For sunny-side or over-easy: crack 2 large eggs into the skillet and cook until whites are set (about 2–3 minutes). For over-easy, gently flip and cook an additional 20–30 seconds for runny yolks or longer to your preference. For scrambled: whisk eggs and a pinch of salt, then cook stirring until just set. For poached: poach to desired doneness in simmering water with a splash of vinegar.

Split biscuits: Halve the warm biscuits horizontally and place two halves on each plate (or one whole split biscuit per serving as preferred).

Top with gravy and eggs: Ladle a generous portion of mushroom sausage gravy over each biscuit half so it is well covered. Gently place the cooked eggs on top of the gravy.

Garnish and serve: Sprinkle with 1 tablespoon chopped fresh chives or parsley and grind a little coarse black pepper (about 1/4 tsp) over the eggs. Serve immediately.