Biscuits And Gravy Recipe

Preheat and prepare

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

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or fingertip pinching, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 6-8 minutes total). Keep everything cold.

Add buttermilk and mix

Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or rubber spatula until a shaggy, slightly sticky dough forms. Do not overmix — it should hold together but remain tender.

Fold and shape

Turn the dough onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Fold it in half, then pat again to 1-inch thickness. Repeat 1 more time for layered biscuits (2 total folds).

Cut biscuits

Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut out biscuits. Gently gather scraps, pat once, and cut additional biscuits. Arrange biscuits on prepared baking sheet close but not touching for taller sides, or spaced for crisper edges.

Bake

Brush tops with 2 tbs melted or softened butter. Bake in the preheated oven until golden brown on top and cooked through, about 12-15 minutes. Remove and let cool slightly on a wire rack while you make the gravy and eggs.

Brown the sausage

In a large skillet over medium heat, add the 1 lb sausage (no additional fat needed unless using very lean sausage). Break it up with a wooden spoon and cook until browned and mostly cooked through, about 6-8 minutes. If the sausage releases excessive fat, spoon off and reserve 1-2 tbs; leave about 2 tbs fat in the pan for flavor.

Add aromatics and sage

Add 1/4 cup finely minced yellow onion and 1 tbsp chopped fresh sage to the skillet. Cook for 2-3 minutes until the onion softens and the sage becomes fragrant.

Make the roux

Lower heat to medium-low. Sprinkle 1/3 cup all-purpose flour evenly over the sausage mixture and stir constantly for 1-2 minutes. The flour should coat the meat and fat and cook slightly without browning strongly — this creates a roux to thicken the gravy.

Add milk and simmer

Gradually whisk in 2 cups whole milk until smooth and free of lumps. Bring the mixture to a gentle simmer, stirring frequently. The gravy will thicken over 4-6 minutes. If it becomes too thick, whisk in up to 1/4 cup chicken or vegetable stock to reach desired consistency.

Season

Season the gravy with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Taste and adjust salt and pepper as needed. Keep the gravy warm on the lowest heat while finishing the biscuits and eggs.

Heat pan

Heat a nonstick or cast-iron skillet over medium heat and add 1 tbs butter or neutral oil. Allow it to foam or heat until shimmering.

Cook eggs

Crack 2 large eggs into the skillet. For 'easy' eggs (sunny-side or over-easy): For sunny-side, cook undisturbed about 2-3 minutes until whites are set but yolks remain runny. For over-easy, cook 2 minutes then gently flip and cook 10-20 seconds more for a runny yolk. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Rest briefly

Turn off heat and let eggs rest in the warm pan for 30 seconds to a minute if needed. Keep eggs warm until plating.

Split 1 biscuit in half and place on a plate. Spoon generous portions of sausage and sage gravy over the biscuit halves so the gravy soaks into the biscuit. Top with two easy eggs (one per serving or both on same plate depending on plating). Garnish with a few additional chopped fresh sage leaves or a grind of black pepper if desired.

Serve immediately while biscuits are warm and eggs are runny. Leftover gravy keeps refrigerated up to 3 days; reheat gently and thin with milk or stock as needed.