Deluxe Biscuits & Gravy Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl whisk together 3 cups all-purpose flour, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp salt until well blended.

Using a pastry cutter or two forks, cut 3/4 cup cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together. If dough is too dry, add up to 1/4 cup whole milk, 1 tablespoon at a time, until it holds together but is still slightly shaggy.

Turn the dough onto a lightly floured surface and fold it over 3–4 times to bring it together (do not overwork). Pat or roll the dough to about 1-inch thickness.

Cut biscuits using a 2 1/2-inch round cutter, pressing straight down (do not twist). Gather scraps, gently pat out and cut additional biscuits to yield about 8 biscuits.

Place biscuits on the prepared baking sheet close together (touching for taller biscuits) or spaced slightly apart for crispier edges. If using, whisk 1 egg and brush the tops for a golden finish.

Bake for 12–15 minutes, until risen and golden brown. Remove from oven and let rest while preparing other components.

In a large skillet over medium heat brown 1 lb bulk breakfast sausage, breaking it into small pieces with a spoon. Cook until no longer pink and some fat has rendered, about 6–8 minutes.

If skillet is very greasy, spoon off excess fat leaving about 2 tablespoons. Reduce heat to medium-low and sprinkle 1/4 cup all-purpose flour evenly over the cooked sausage. Stir and cook the flour for 1–2 minutes to remove raw taste.

Slowly whisk in 3 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking and simmering until the gravy thickens to coat the back of a spoon, about 6–8 minutes. If gravy becomes too thick, whisk in up to 1/4 cup chicken stock or additional milk to reach desired consistency.

Season generously with 2 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning. Keep the gravy warm on the lowest heat, stirring occasionally while other components finish.

Place diced potatoes in a bowl of cold water for 5 minutes to remove some starch; drain and pat dry thoroughly with a towel.

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add the dried potatoes in a single layer, letting them sear without moving for 3–4 minutes to develop a golden crust. Then stir or flip to brown the other sides, about another 4–6 minutes total.

Add diced onion and bell peppers to the skillet, reduce heat to medium, and continue to cook until vegetables are softened and potatoes are tender, about 6–8 minutes. Stir in 1 tsp fresh thyme leaves (or 1 tsp dried), 1/2 tsp salt and 1/2 tsp black pepper. Keep warm.

While biscuits bake and gravy simmers, cook 4 slices applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and keep warm. Reserve a small amount of bacon fat (optional) for additional flavor in potatoes or eggs.

In the same or a separate skillet over medium-high heat, add the 8 oz sliced smoked kielbasa and cook until browned and heated through, about 3–4 minutes per side. Remove and keep warm.

Heat a small nonstick skillet over medium and add 1 tsp butter or oil. Crack 2 eggs and cook to your preference: sunny-side up (cover skillet and cook until whites set, yolks runny, 2–3 minutes), over-easy/medium/ hard (flip carefully and cook additional 30 seconds to 2 minutes depending on doneness) or scramble (whisk eggs with a pinch of salt and cook, stirring, until set). Season eggs with a pinch of salt and pepper.

Split or halve warm biscuits. Place 1–2 biscuits on each plate. Spoon a generous ladle of sausage gravy over the biscuits.

Arrange 2 slices of bacon and several slices of smoked kielbasa next to the biscuits. Add a portion of the thyme potatoes and peppers beside the meat.

Top the biscuits and gravy (or plate) with the eggs cooked your way. Garnish with chopped parsley and an extra grind of black pepper as desired. Serve immediately.