This recipe delivers a classic, hearty Southern-style breakfast. It’s a perfect balance of flaky textures, creamy gravy, and savory proteins.
Ingredients
For the Flaky Biscuits:
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (cold and grated)
- 3/4 cup Buttermilk (cold)
For the Country Sausage Gravy:
- 1/2 lb Ground breakfast sausage (pork or poultry)
- 1/4 cup All-purpose flour
- 2 cups Whole milk
- To taste: Salt and plenty of cracked black pepper
For the Fixings:
- 2 Large Eggs (Fried sunny-side up)
- 3 Sausage Patties
- 1 cup Diced potatoes (seasoned with paprika, salt, and rosemary)
- Garnish: Fresh chives or parsley
Instructions
1. Prepare the Biscuits
- Preheat: Set your oven to 425°F (220°C).
- Mix: Combine dry ingredients. Cut in the cold grated butter until the mixture looks like coarse crumbs.
- Fold: Stir in buttermilk until just combined. Fold the dough over itself 3-4 times on a floured surface (this creates the layers).
- Bake: Cut into rounds and bake for 12–15 minutes until golden brown.
2. Make the Sausage Gravy
- Brown: In a large skillet, cook the ground sausage over medium-high heat until fully browned. Do not drain the fat.
- Roux: Sprinkle the flour over the sausage and stir for 1-2 minutes to cook out the raw flour taste.
- Thicken: Gradually pour in the milk while whisking constantly. Simmer for 5–7 minutes until thick and creamy. Season heavily with black pepper.
3. The Fixings
- Potatoes: Sauté diced potatoes in a separate pan with oil/butter until crispy and golden.
- Patties & Eggs: Sear your sausage patties until cooked through. In the same pan, fry your eggs sunny-side up, leaving the yolks runny for that “saucy” effect.
4. Assembly
- Split the warm biscuits in half and place them on a large platter.
- Pour a generous amount of hot sausage gravy over the biscuits.
- Arrange the potatoes, sausage patties, and fried eggs around the biscuits.
- Garnish with fresh chives and an extra pinch of cracked pepper.
