Biscuits & Gravy Recipe
Buttermilk biscuits & hashbrowns, smothered with rich hamburger gravy, Two *Eggs any style
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
Hashbrowns
Gravy
Eggs
Method
Preparation
- 1
Make the Biscuits
Preheat the oven to 450°F (230°C). In a large bowl, mix flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut out biscuits and place on a baking sheet. Bake for 12-15 minutes until golden.
- 2
- 3
Prepare the Gravy
In a skillet over medium heat, cook ground beef until browned. Drain excess fat. Sprinkle flour over the meat, stirring to coat. Gradually add milk while stirring to avoid lumps. Cook until thickened, about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder.
- 4
Assembly
- 5
Serve
Split the biscuits in half and place on a plate. Top with hashbrowns, pour the gravy over, and place the cooked eggs on the side.
