Biscuits & Gravy With Two Eggs Recipe
Two farm fresh eggs cooked your way and served with a housemade buttermilk biscuit, topped with our delicious housemade sausage gravy
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Ingredients
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Biscuits
Sausage Gravy
Eggs
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
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.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut out biscuits using a biscuit cutter or a glass.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
Sausage Gravy
- 7
Cook Sausage
In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it up with a spatula.
- 8
Make Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to form a roux.
- 9
Add Milk
Gradually whisk in the milk, stirring continuously until the mixture is smooth and begins to thicken.
- 10
Season Gravy
Add salt, black pepper, and red pepper flakes to the gravy. Stir well and let it simmer on low heat for about 5 minutes.
Eggs
- 11
- 12
Assembly
- 13
Serve
Split the baked biscuits in half, top with sausage gravy, and serve alongside the cooked eggs.
