Biscuits & Gravy Recipe

Prepare the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Add Buttermilk

Stir in the buttermilk until just combined. Do not overmix.

Shape the Biscuits

Turn the dough out onto a floured surface and gently knead it a few times. Pat it to about 1-inch thickness and cut out biscuits using a round cutter.

Bake the Biscuits

Place the biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.

Cook the Sausage

In a skillet over medium heat, cook the sage sausage until browned, breaking it apart as it cooks.

Make the Roux

Sprinkle the flour over the cooked sausage and stir to combine, cooking for 1-2 minutes.

Add Milk

Gradually add the milk while stirring continuously to prevent lumps. Cook until the gravy thickens.

Season the Gravy

Add black pepper and salt to taste. Keep warm until serving.

Whisk the Eggs

In a bowl, whisk together the eggs, milk, salt, and pepper.

Cook the Eggs

Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir until just set.

Prepare the Potatoes

Peel and grate the russet potatoes. Rinse them under cold water and then drain well.

Cook the Hash Browns

In a skillet, heat oil or butter over medium heat. Add the grated potatoes and chopped onion, season with salt and pepper, and cook until crispy and golden brown, flipping occasionally.