Biscuits & Gravy Recipe
flaky biscuits topped with gravy served with 2 eggs
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Ingredients
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Biscuits
Sausage Gravy
Eggs & Finishing
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- 2
Mix dry ingredients
In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly combined.
- 3
Cut in butter
Add 1/2 cup very cold unsalted butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Add buttermilk and form dough
Make a well in the center and pour in 1 cup buttermilk. Stir gently with a fork until dough comes together. Do not overmix; the dough should be slightly shaggy and sticky.
- 5
Fold and shape
Turn the dough out onto a lightly floured surface. Fold it over onto itself 3 to 4 times to create layers, pressing lightly—do not overwork. Pat dough into a 1-inch thick rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing straight down without twisting. Gather scraps and re-cut to make 6–8 biscuits total.
- 6
Brush and bake
Place biscuits on the prepared baking sheet so sides touch for higher rise, or spaced slightly apart for crispier edges. Brush tops with 2 tablespoons buttermilk or milk if desired. Bake at 450°F (230°C) for 10–14 minutes, until golden brown on top. Remove and keep warm.
Sausage Gravy
- 7
Brown sausage
While biscuits bake, heat a large skillet over medium heat. Add 1 lb pork sausage, breaking it up with a spoon. Cook 6–8 minutes until browned and cooked through with small browned bits. Leave any rendered fat in the pan; drain off excess if there is more than about 2 tablespoons, leaving roughly 1–2 tbsp fat to make the roux.
- 8
Make roux
Sprinkle 1/4 cup all-purpose flour over the browned sausage and stir to coat. Cook the flour-sausage mixture for 1–2 minutes, stirring constantly, until the raw flour smell is gone and the mixture is lightly toasted.
- 9
Add milk and simmer
Gradually pour in 2 1/2 cups whole milk while stirring to combine and smooth lumps. Bring the gravy to a gentle simmer over medium-low heat, stirring frequently. Simmer 4–6 minutes until thickened to a gravy consistency that coats a spoon. If gravy becomes too thick, thin with additional milk 1 tablespoon at a time to reach desired consistency.
- 10
Season
Stir in 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes if using. Taste and adjust seasoning—add more salt or pepper as needed. Keep gravy warm on the lowest heat, stirring occasionally, while finishing eggs and biscuits.
Eggs & Finishing
- 11
Cook eggs
About 2–3 minutes before serving, heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack 2 large eggs and cook to your preference: sunny-side up (cover skillet briefly for whites to set), over-easy, or scramble. Season eggs with salt and pepper to taste.
- 12
Assemble
Split warm biscuits in half. Place bottom halves on plates, spoon a generous amount of sausage gravy over each bottom half, then top with the biscuit top or leave open-faced. Place the cooked eggs beside or on top of the gravy-topped biscuits.
- 13