Loaded Biscuits & Gravy Recipe

Make biscuit dough

Preheat oven to 450°F (230°C). In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Add cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized butter bits remaining.

Add buttermilk and shape

Pour the buttermilk into the flour-butter mixture and gently fold with a spatula until just combined and the dough holds together (do not overmix). Turn dough onto a lightly floured surface and pat to about 1-inch thickness. Fold the dough onto itself 2 times to create layers, then pat again to 1-inch thickness.

Cut and bake

Use a 2.5-inch biscuit cutter (or a glass) to cut rounds without twisting. Place biscuits on a baking sheet so sides touch for higher rise, or spaced for crispier sides. Brush tops with heavy cream. Bake 12–15 minutes until golden brown and risen. Remove and keep warm, wrapped in a clean towel.

Cook the pork

In a 10-inch skillet over medium heat, melt butter. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Leave any rendered fat in the pan; spoon off excess if there is more than 2 tablespoons.

Make the roux

Reduce heat to medium-low. Sprinkle the flour over the cooked pork and stir to coat. Cook the flour-pork mixture, stirring, for 2 minutes to remove raw flour taste.

Finish gravy

Slowly whisk in the milk until smooth. Increase heat to medium and simmer, stirring frequently, until the gravy thickens, 6–8 minutes. If gravy becomes too thick, whisk in up to 1/4 cup stock or additional milk to reach desired consistency. Season with salt, black pepper, and red pepper flakes. Keep warm on very low heat, stirring occasionally.

Par-cook potatoes (optional but recommended)

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Boil 5 minutes until just starting to soften but firm. Drain and pat dry. (Alternatively, microwave covered 4–5 minutes until just tender.)

Pan-fry potatoes

Heat a large skillet over medium-high heat and add oil. Add the par-cooked potatoes in a single layer and let brown undisturbed for 4–5 minutes. Flip and continue to cook, stirring occasionally, until a crisp golden crust forms, about 8–10 minutes total.

Add aromatics and season

Lower heat to medium. Add diced onion and bell pepper to the potatoes and cook until softened, 3–4 minutes. Stir in smoked paprika, garlic powder, salt, and black pepper. Taste and adjust seasoning. Keep warm until serving.

Cook eggs

In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Crack eggs into the skillet, leaving space between them. Cook gently until whites are set but yolks remain runny, 2–3 minutes. For a slightly set-top but still runny yolk, cover the pan for 20–30 seconds. Season eggs with a pinch of salt and pepper.

Assemble loaded biscuits & gravy

Split each warm biscuit in half. Place the bottom half on plates. Spoon a generous ladle of country pork gravy over the biscuit bottom. Top with a portion of home fries alongside or on top. Place a sunnyside egg on each biscuit. Drizzle 1/2 tablespoon hot honey over each egg/biscuit, sprinkle with sliced chives, and finish with a crack of black pepper. Serve immediately with extra gravy on the side.