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Biscuits with Sausage Gravy and Scrambled Eggs

Biscuits with Sausage Gravy and Scrambled Eggs prepared dish

This classic Southern breakfast pairs tender buttermilk biscuits with rich sausage gravy and soft scrambled eggs. It is hearty, comforting, and ideal for a weekend brunch or special breakfast spread.

This recipe is american style, breakfast, scaled for 8 servings, with 25 min prep and 35 min cook.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 8

Quick cooking notes

  • Core ingredients include all-purpose flour, baking powder, baking soda, salt.
  • Follow all 17 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 cups all-purpose flour (plus extra for shaping)
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt (divided)
  • 0.25 cup butter-flavored shortening (chilled)
  • 0.25 cup lard (chilled)
  • 0.75 cup buttermilk (well chilled)
  • 3 tbsp unsalted butter (divided)
  • 1 lb pork breakfast sausage
  • 4 slices bacon (chopped)
  • 0.25 cup all-purpose flour (for gravy)
  • 2.5 cups whole milk
  • 1.5 tsp black pepper (or to taste)
  • 8 large eggs
  • 2 tbsp heavy cream

Instructions

  1. If desired, prepare the sausage gravy a day ahead so the flavors can develop overnight.
  2. To make the gravy, cook the sausage in a skillet over medium heat, breaking it up with a spoon until browned, then transfer it to a plate.
  3. In the same skillet, cook the chopped bacon until lightly browned, then transfer it to the plate with the sausage.
  4. Reserve about 3 tablespoons of the rendered drippings in the skillet and add 1 tablespoon of butter.
  5. Whisk in the flour for the gravy and cook for 1 to 2 minutes to form a roux.
  6. Slowly whisk in the milk and cook gently, stirring often, until the gravy thickens.
  7. Stir the sausage and bacon back into the gravy, season with black pepper and a little salt, and keep warm.
  8. Preheat the oven to 450°F (230°C) and line or lightly grease a baking sheet.
  9. To make the biscuits, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon salt in a chilled bowl.
  10. Cut in the shortening, lard, and 2 tablespoons of butter until the mixture resembles coarse crumbs.
  11. Pour in the chilled buttermilk and stir just until the dough comes together.
  12. Turn the dough onto a floured surface, fold it gently 5 or 6 times, then pat it into a 1-inch-thick round.
  13. Cut out the biscuits and place them close together on the prepared baking sheet.
  14. Bake for 15 to 18 minutes, or until tall and lightly golden, then brush the tops with a little melted butter.
  15. For the eggs, whisk the eggs with the heavy cream until light and foamy.
  16. Melt the remaining butter in a nonstick skillet over low heat, add the eggs, and cook slowly, stirring gently, until soft curds form.
  17. Season the eggs with salt and black pepper, then serve split biscuits topped with gravy and scrambled eggs.

Nutrition (per serving)

  • Calories: 659
  • Protein: 20 g
  • Fat: 47 g
  • Carbohydrates: 37 g
  • Fiber: 1 g
  • Sugar: 5 g
  • Sodium: 941 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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