Open Face Biscuits Eggs & Gravy Recipe
Make Open Face Biscuits Eggs & Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Gravy
Eggs
Method
Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
- 2
Cut in the Butter
Add the unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 3
Add Milk
Pour in the milk gradually, stirring until a soft dough forms. Do not overmix.
- 4
Shape the Biscuits
Turn the dough out onto a floured surface. Gently knead it a few times, then pat it into a 1-inch thick circle. Use a biscuit cutter to cut out biscuits.
- 5
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
Gravy
- 6
Cook the Sausage
In a large skillet over medium heat, add the ground sausage. Cook until browned, breaking it up with a spatula, about 5-7 minutes.
- 7
Make the Roux
Sprinkle the all-purpose flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to form a roux.
- 8
Add Milk and Seasonings
Gradually pour in the milk while continuously stirring to avoid lumps. Add salt, black pepper, garlic powder, and red pepper flakes. Continue to cook until the gravy thickens, about 5 minutes.
Eggs
- 9
Cook the Eggs
In a non-stick skillet over medium heat, crack the eggs and cook them sunny-side up or to your desired doneness. Season with salt and black pepper.
