Classic Country Breakfast Recipe

Prep and mix dry ingredients

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until evenly combined.

Cut in butter

Add 4 Tbsp cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until dough just comes together — do not overwork. If dough is too dry, add up to 1–2 Tbsp additional buttermilk.

Fold and shape

Turn dough onto a lightly floured surface, fold gently 3–4 times to create layers, then pat or roll to about 1-inch thick. Use a 2.5–3 inch round cutter and press straight down (do not twist) to cut biscuits. Re-roll scraps once and cut more biscuits.

Bake

Place biscuits on a baking sheet so they touch slightly for taller sides or spaced apart for crisper edges. Brush tops lightly with 1 Tbsp melted butter. Bake in preheated 450°F oven for 10–12 minutes or until golden brown on top.

Prepare the beef

If your dried sliced beef is very salty and very dry, soak briefly in warm water for 5 minutes then drain and pat dry. Chop or slice the beef into bite-sized pieces if needed. Reserve any soaking liquid only if you want to adjust salt later.

Make roux

In a medium skillet over medium heat melt 3 Tbsp butter. Add 3 Tbsp flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out but the mixture does not darken significantly.

Add milk and simmer

Gradually whisk in 2 cups whole milk, breaking up any lumps. Continue to cook and whisk until the mixture thickens to a creamy gravy, about 4–6 minutes.

Add beef and season

Stir in the sliced chipped beef and 1/2 tsp black pepper. Taste and add up to 1/4 tsp additional salt only if needed (chipped beef is often salty). Reduce heat to low and simmer gently for 2–3 minutes to heat the beef through and meld flavors. If gravy becomes too thick, whisk in a few tablespoons of milk to reach desired consistency.

Keep warm

Keep the gravy warm on the lowest heat setting, stirring occasionally, until biscuits and other components are ready.

Cook bacon

Heat a large skillet over medium heat. Add bacon strips in a single layer and cook 4–6 minutes per side until crisp (time depends on thickness). Transfer to a paper towel-lined plate to drain. Keep bacon warm in a low oven if desired.

Cook sausage

In the same or separate skillet, cook breakfast sausage links or patties over medium heat until browned and cooked through (internal temp 160°F), 8–12 minutes depending on size. Drain on paper towels and keep warm.

Cook hash browns

If using frozen hash browns, sauté in 1 Tbsp vegetable oil over medium-high heat in a skillet until golden and crisp, about 8–10 minutes, stirring occasionally. If using fresh shredded potatoes, squeeze out excess moisture, then cook the same way, seasoning with a pinch of salt and pepper while cooking.

Scramble or fry eggs

For scrambled eggs: In a bowl whisk 6 large eggs with 1/4 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper. Heat a nonstick skillet over medium-low with a small pat of butter. Pour in egg mixture and cook gently, stirring frequently until soft curds form and eggs are just set, about 4–5 minutes. For fried eggs: heat a skillet over medium, add butter or oil, crack eggs in and cook to desired doneness (sunny-side up ~3–4 minutes, over-easy ~3 minutes then flip 30–60 seconds).

Plate and garnish

Split warm biscuits and spoon generous portions of chipped beef gravy over the halves. Plate eggs, sausage, bacon, and hash browns alongside. Garnish biscuits or eggs with chopped fresh chives if using.