Biscuits & Gravy Recipe

Preheat and prepare

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

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until evenly combined.

Cut in butter

Add 2 tbsp cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add cheddar and buttermilk

Stir in 1/2 cup shredded sharp cheddar. Make a well in the center and pour in 1/2 cup cold buttermilk. Gently fold until the dough just comes together; do not overmix. The dough should be slightly shaggy and sticky.

Shape and bake

Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness. Using a 2.5–3 inch round cutter (or invert a glass), press straight down without twisting to cut two biscuits. Re-form scraps if needed to make the second biscuit. Place biscuits on prepared sheet about 1 inch apart. Brush tops with 1 tsp melted butter if using. Bake 12–14 minutes until golden on top and cooked through. Remove from oven and keep warm.

Cook sausage

While biscuits bake, heat a medium skillet over medium heat. Add 6 oz bulk pork sausage and crumble with a spatula. Cook 6–8 minutes until browned and cooked through, leaving the pan drippings (about 1–2 tbsp fat) in the skillet. If using very lean sausage, add 1 tsp butter or oil.

Make roux

Reduce heat to medium-low. Sprinkle 2 tbsp all-purpose flour over the sausage and fat, stirring constantly for 1–2 minutes to cook the flour and remove raw flavor. The mixture should turn lightly golden.

Add milk and season

Slowly pour in 1.5 cups whole milk in a steady stream while stirring to avoid lumps. Increase heat to medium and bring to a gentle simmer. Stir frequently until the gravy thickens, about 3–5 minutes. If gravy becomes too thick, stir in up to 1 tbsp hot water to reach desired consistency. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Keep warm

Lower heat to the lowest setting and keep the gravy warm, stirring occasionally while you cook eggs and finish plating.

Cook choice of meat

If using bacon: in a separate skillet over medium heat cook 3 slices of bacon until crisp to your liking, about 6–8 minutes, turning occasionally. Transfer to paper towel-lined plate and keep warm. If using sausage links: brown on all sides and cook through, about 8–10 minutes.

Fry eggs

In a nonstick skillet over medium-low heat add 1 tsp butter or oil. Crack 2 large eggs into the skillet and cook to preference: for sunny-side up, cover and cook 2–3 minutes until whites set; for over-easy, cook 2 minutes then gently flip and cook 20–30 seconds more. Season eggs with a pinch of salt and pepper. Keep warm.

Assemble plate

Split the 2 cheddar biscuits in half and toast cut sides briefly under the broiler or in a skillet if desired. Place bottom halves on plates. Spoon a generous portion of country gravy and sausage over each biscuit bottom. Top each with a cooked egg and place the biscuit top to the side or on top as preferred.

Garnish and serve

Sprinkle minced chives or parsley and an extra 1–2 tbsp shredded cheddar over the gravy if desired. Serve immediately with chosen bacon or sausage links on the side.