Biscuits & Gravy Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

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, 1 tsp salt, and 1 tsp sugar until evenly combined.

Cut in butter

Add the 8 tablespoons very cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces (small lumps of butter should remain).

Add herbs and liquid

Stir in 2 tbsp chopped parsley and 1 tbsp chopped chives. Make a well in the center and pour in 1 cup cold buttermilk. Gently fold with a rubber spatula just until the dough comes together — it should be shaggy and slightly sticky. Do not overmix.

Shape and cut biscuits

Turn the dough onto a lightly floured surface (use about 1/4 cup flour for dusting). Pat the dough into a 3/4- to 1-inch thick rectangle. Fold the dough onto itself 2 times to create layers, then pat again to 3/4- to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter (or a floured glass) to cut biscuits, pressing straight down without twisting. Gather scraps, gently re-pat, and cut remaining biscuits. Aim for 8 biscuits.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisper sides or touching for taller, softer sides. Brush tops lightly with a little extra buttermilk or melted butter if desired. Bake in the preheated oven for 12–15 minutes, until golden brown on top and bottoms are set. Remove to a wire rack and keep warm while you prepare the gravy.

Brown sausage

In a large skillet over medium heat, add the 1 lb sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. If the sausage is very fatty, drain off and reserve 1–2 tablespoons of the drippings in the pan for flavor; discard excess.

Add aromatics and apples

Add 1/2 cup finely diced onion to the pan with the reserved drippings and cook until softened and translucent, about 3–4 minutes. Add 1/2 cup finely diced apple and cook 2–3 minutes more until the apple begins to soften but still holds shape.

Make roux

Sprinkle 3 tablespoons all-purpose flour over the sausage-onion-apple mixture and stir constantly for 1–2 minutes to cook the raw flour taste and coat the solids evenly. This will form a paste that helps thicken the gravy.

Add liquids and simmer

Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth, scraping up any browned bits from the pan. Continue to whisk until smooth. Add 1 tsp fresh thyme leaves and bring the mixture to a gentle simmer over medium-low heat. Simmer, stirring frequently, until the gravy thickens to a spoon-coating consistency (about 5–8 minutes).

Season and finish

Stir in 3/4 tsp ground black pepper, 1/2 tsp kosher salt (adjust to taste), and 1 tsp maple syrup if using to brighten the apple flavor. Taste and adjust seasoning. If gravy becomes too thick, whisk in up to 2 tablespoons more milk or broth to reach desired consistency. Keep warm on lowest heat.

Cook eggs (your favorite way)

Prepare the 4 large eggs according to the guest's preference: fry, scramble, poach, or soft-boil. For fried eggs: heat 1 tbsp unsalted butter in a nonstick skillet over medium heat until foaming, crack in eggs, cook until whites are set and edges are crisp, and baste or flip for over-easy if desired. For poached eggs: bring a pot of water with a splash of vinegar to a gentle simmer and poach 3–4 minutes for runny yolks.

Split biscuits

Using a serrated knife, carefully split each warm biscuit in half horizontally. Place two halves (for each serving) on warmed serving plates.

Assemble

Spoon a generous ladleful of the apple sausage gravy over each halved biscuit, allowing some gravy to pool on the plate. Top each with a cooked egg. Sprinkle with 1 tsp freshly ground black pepper and 1 tbsp chopped parsley for garnish.

Serve

Serve immediately while biscuits are flaky, gravy is hot, and eggs are at the desired doneness. Provide additional gravy at the table if desired.