Biscuits And Gravy With Sunny Side Up Eggs Recipe
Warm buttermilk biscuits smothered in our famous sausage gravy
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Ingredients
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Biscuits
Sausage Gravy
Sunny Side Up Eggs
Method
Biscuits
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well mixed.
- 2
Cut in Butter
Add the cold, unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Buttermilk
Pour in the buttermilk and gently stir until just combined. Do not overmix the dough.
- 4
Shape the Biscuits
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits, re-rolling the scraps as needed.
- 5
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Sausage Gravy
- 6
Cook the Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 5-7 minutes.
- 7
Make the Roux
Sprinkle the flour over the cooked sausage and stir to coat. Cook for an additional 2 minutes to remove the raw flour taste.
- 8
Add Milk
Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
- 9
Season the Gravy
Season the gravy with salt, black pepper, and red pepper flakes. Adjust the seasoning to taste and keep warm.
Sunny Side Up Eggs
- 10
Heat the Pan
In a non-stick skillet, melt the butter over medium-low heat.
- 11
- 12
Season
Season the eggs with salt and black pepper to taste.
