BISCUITS AND GRAVY

How many of you grew up eating biscuits and gravy on the weekends like me? When I woke up to that smell on a Sunday morning, I knew my dad was in the kitchen, and we were in for a treat. Warm flaky biscuits smothered in savory, creamy sausage gravy…and then topped with an over-easy egg of course.

You can use store bought biscuits, prepared according to the instructions if you want. Or you can go at it from scratch (highly recommended) using my easy, 20 minute homemade buttermilk biscuits recipe. Either way, this recipe comes together super quickly, and it’s sooo filling and tasty.

One thing to note: don’t fret if you don’t have a pastry cutter or biscuit cutter. I didn’t have either when I made this, and I used two forks to cut the dough, and then a rocks glass rimmed with flour to cut my biscuits out. You could also use a tin can, a cookie cutter, a wide mouthed mason jar (flour the rim first!), or get creative (I mean, why not use your Santa shaped cookie cutter? Anything goes in quarantine.) The only point is to have fun and eat too much breakfast!.

Biscuits and Gravy

A southern breakfast classic. I grew up eating biscuits and gravy, especially on the days when my Dad was in the kitchen. It’s such a comfort food. Fluffy, buttery biscuits underneath creamy, savory, chunky sausage gravy.
Total Time15 mins
Course: Breakfast
Keyword: biscuits, biscuits and gravy, comfort food, cream gravy, easy breakfast, easy breakfast recipe, gravy, sausage, sausage gravy, smothered, southern food

Ingredients

  • 1 lb ground breakfast sausage (not patties)
  • 4 tbsp butter divided
  • 3 tbsp flour
  • 2 cups milk (up to)
  • salt & pepper to taste
  • 6-8 buttermilk biscuits
  • 6-8 eggs (one per serving)

Instructions

  • Add 1 tbsp of butter to a medium skillet and brown the sausage over medium-high heat.
  • When brown bits start to form on the bottom of the pan, remove the sausage and put on a paper-towel lined plate to drain. Leave enough oil in the pan just to coat it.
  • Add the rest of the butter to the skillet, lower heat to medium low, and use a wooden spoon to scrape the brown bits from the bottom of the pan.
  • When the butter is melted, add the flour to the pan and use a flat whisk to stir. Cook the flour about – minutes until it starts to darken in color.
  • Slowly start adding the milk to the skillet, constantly stirring the mixture, until you reach the desired consistency. You may not use all the milk, but just remember that it will thicken as it cooks down a little.
  • Once you’ve reached the desired consistency, season with salt and pepper to taste and simmer for another 2-3 minutes. Add the sausage back to the skillet.
  • In a seperate small pan, use a little bit of butter or olive oil to fry your eggs how you want. (I like them over easy for this recipe, so the yolk runs all over the biscuits.)
  • To prepare: cut a warm biscuit in half and spoon the sausage gravy mixture over both halves. Top with a fried egg and dig in.
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