Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Chill a small mixing bowl and grater/box if your butter is not very cold.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp granulated sugar and 1/2 tsp salt until evenly combined.

Cut in butter

Grate or cut 3 tablespoons cold unsalted butter into the dry ingredients and toss to coat. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 1/2 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix. If dough is very sticky, sprinkle up to 1 tablespoon additional flour.

Shape and cut biscuits

Turn dough onto a lightly floured surface (use the 1 tablespoon flour). Pat dough into a 1-inch thick rectangle. Fold the dough over onto itself once to create layers, then pat to 1-inch thickness again. Using a 2.5–3-inch round cutter, press straight down (don’t twist) to cut two biscuits. Gently reshape scraps to cut a second biscuit if needed.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 10–14 minutes, until risen and golden brown on top. Remove and let rest on a rack while you prepare the gravy and eggs.

Brown the sausage

In a 10-inch skillet over medium heat, add 8 oz bulk breakfast sausage. Break into small pieces with a wooden spoon and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If sausage releases a lot of fat, spoon off and reserve all but about 1–2 tablespoons of fat in the pan.

Make the roux

Sprinkle 2 tablespoons all-purpose flour evenly over the cooked sausage and fat. Stir continuously for 1–2 minutes to cook the flour and remove the raw taste, making sure the flour coats the sausage and fat (this will thicken the gravy).

Add milk and finish gravy

Gradually pour in 1 1/4 cups whole milk while stirring to prevent lumps. Add 2 tablespoons heavy cream if using. Bring the mixture to a gentle simmer, stirring frequently, until the gravy thickens to a spoon-coating consistency, 3–5 minutes. If too thick, add a splash more milk. Season with 1 tsp freshly ground black pepper, 1/4 tsp salt, and 1/8 tsp red pepper flakes if using. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Cook eggs any style

While the gravy is finishing, heat a small nonstick skillet over medium-low heat and add 1 tsp butter. For fried eggs: crack 2 large eggs into the pan, season with 1/8 tsp salt and 1/8 tsp pepper. Cook until whites are set and edges crisp, 2–3 minutes for sunny-side up; for over-easy, flip carefully and cook 20–30 seconds more. For scrambled: whisk eggs, pour into buttered pan, stir slowly until soft curds form. For poached: bring a shallow pan of water to a gentle simmer and poach 3–4 minutes for runny yolks. Keep eggs warm.

Split the two warm biscuits in half horizontally and place on two plates (bottom halves down). Spoon a generous amount of sausage gravy over each biscuit bottom, then place the eggs on top of the gravy or to the side as preferred. Spoon additional gravy over the eggs and top biscuit halves if desired.

Garnish each plate with a sprinkle of chopped fresh parsley (1 tsp) and offer hot sauce at the table. Serve immediately.