Biscuits & Gravy Recipe

Prepare dry ingredients

Preheat oven to 425°F (220°C). In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbs baking powder, 0.5 tsp baking soda, 1 tsp kosher salt, and 1 tsp granulated sugar.

Cut in butter

Add 0.5 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fingers, work butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add buttermilk and cut dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently until dough just comes together — do not overmix. Turn dough onto a lightly floured surface and fold 3–4 times to bring it together. Pat to about 1-inch (2.5 cm) thickness.

Cut and bake

Using a 2.5-inch round cutter, press straight down (do not twist) to cut 8 biscuits. Place on a parchment-lined baking sheet so they touch slightly for taller sides. Brush tops with 2 tbs melted butter. Bake 12–15 minutes until golden brown. Keep warm.

Prepare potatoes

Place 2 cups grated russet potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Transfer to a bowl and toss with 0.25 cup finely diced yellow onion, 0.75 tsp salt, and 0.5 tsp black pepper.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter until shimmering. Add the shredded potato mixture and press into an even layer. Cook undisturbed 5–7 minutes until deep golden and crisp on the bottom. Flip in sections and cook another 4–5 minutes until crisp and cooked through. Transfer to a warm plate and keep in a low oven (200°F / 95°C) while finishing other elements.

Warm ham

In a small skillet over medium heat, add the 8 oz thinly sliced house-smoked ham and warm for 2–3 minutes per side until heated through and edges begin to caramelize. Remove and keep warm.

Brown sausage

In a large skillet over medium heat, crumble and cook 8 oz pork breakfast sausage until browned and cooked through, about 6–8 minutes. Leave rendered fat in the pan, removing excess so about 2–3 tbs remain (if very greasy, spoon off the rest).

Make roux

Sprinkle 3 tbs all-purpose flour over the hot sausage and fat. Stir continuously for 1–2 minutes to cook the flour without browning too much.

Add milk and finish

Slowly whisk in 2 cups whole milk, bringing to a gentle simmer. Add up to 0.25 cup chicken or pork stock if you prefer a thinner gravy. Simmer 4–6 minutes, stirring frequently, until gravy thickens to a spoon-coating consistency. Season with 1 tsp freshly ground black pepper and 0.5 tsp kosher salt (taste and adjust). Keep warm on low, stirring occasionally.

Set up double boiler

Bring a small pot of water to a gentle simmer. In a heatproof bowl (stainless steel or glass) set over the pot (bowl should not touch the water), whisk 3 egg yolks with 1 tbs fresh lemon juice until slightly thickened.

Emulsify butter

Place the bowl over the simmering water and whisk constantly while slowly streaming in the 6 tbs hot melted butter. Continue whisking until the sauce is thick and emulsified, about 3–5 minutes. Remove from heat, whisk in 0.25 tsp salt and a pinch of cayenne. If the sauce is too thick, whisk in a teaspoon of warm water at a time to reach desired consistency. Keep warm (not hot) until plating.

Dress greens

In a small bowl whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 0.125 tsp salt and 0.125 tsp black pepper. Toss with 2 cups mixed salad greens and 6 halved cherry tomatoes just before serving.

Split warm biscuits in half. On the bottom half place a portion of warmed house-smoked ham, then a generous spoonful of sausage gravy. Add a small portion of crisp hash browns to the side or on top as desired. Spoon 1–2 tablespoons hollandaise over the ham (or serve hollandaise on the side). Top with the biscuit top. Plate with a portion of dressed garden greens alongside. Serve immediately while biscuits, gravy and hollandaise are warm.