Old School With Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp granulated sugar until evenly distributed.

Cut in butter

Grate or cut 1/2 cup very cold unsalted butter into the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour until pea-sized pieces remain and mixture looks crumbly (some larger bits are fine). Keep mixture cold.

Add buttermilk

Make a well in the center and pour in 3 cups cold buttermilk. Using a fork or rubber spatula, gently mix until a shaggy, slightly sticky dough forms. Do not overmix; flour streaks may remain.

Turn out and fold

Turn the dough onto a lightly floured surface. Gently pat to a 1-inch thickness. Fold the dough over itself 2–3 times to create layers, then pat again to 1-inch thickness. Use a 2.5-inch round biscuit cutter (or a glass) to cut biscuits straight down without twisting for best rise. Press scraps together once and cut additional biscuits (you should get about 8–10 biscuits).

Bake

Place biscuits on the prepared sheet either touching slightly for taller sides or spaced apart for crisper sides. Brush tops with 2 tbsp melted butter. Bake in the preheated 450°F (230°C) oven for 12–15 minutes, or until golden brown on top and bottom. Rotate sheet halfway if your oven cooks unevenly.

Rest

Remove biscuits from oven and allow to rest 5 minutes on the pan. Keep warm, wrapped in a clean kitchen towel, until serving.

Cook the bacon

While biscuits bake, arrange 8 slices thick-cut bacon in a cold skillet. Cook over medium heat, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. Reserve 1–2 tbsp bacon fat in the pan for eggs (optional) or discard and wipe pan if you prefer.

Scrambled eggs

Crack 6 large eggs into a bowl. Whisk with 1/4 cup whole milk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until blended and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tbsp butter or 1 tsp reserved bacon fat. Pour eggs into the pan and cook gently, stirring with a spatula, until curds form and eggs are creamy but set, about 4–6 minutes. Remove from heat just before fully firm; the residual heat will finish them. Fold in 1 cup grated sharp cheddar cheese so it melts into the eggs.

Heat the gravy

If using pre-made country-style sausage gravy, warm it gently on the stovetop over low heat, stirring occasionally, until simmering. If you have homemade gravy, reheat to a low simmer and season to taste with salt and pepper. Keep warm until serving.

Assemble plates

Split warm buttermilk biscuits in half. On each plate place a biscuit bottom, spoon a generous ladle (about 1/3–1/2 cup) of hot sausage gravy over the bottom, add a portion of scrambled cheesy eggs, and top with bacon slices and the biscuit top (or serve the top on the side). Spoon additional gravy over the top biscuit if desired.

Garnish and serve

Sprinkle chopped fresh chives (2 tbsp) over the gravy and eggs for color and mild onion flavor. Serve immediately while biscuits are warm and gravy is hot.