Buttermilk Biscuits with Eggs and Sausage Gravy

This is a hearty and delicious breakfast! Fluffy buttermilk biscuits, savory sausage, creamy gravy, and soft scrambled eggs come together in the perfect morning meal. It’s easy to make and great for weekends or family brunch.

Ingredients Needed:

Sausage:

• 1 pound ground pork
• 2 cloves garlic, smashed and chopped to a paste
• 2 tablespoons finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon onion powder
• 2 tablespoons canola oil
• Salt and freshly ground black pepper

Black Pepper Buttermilk Biscuits:

• 4 cups all-purpose flour, plus more to dust
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 1 1/2 cups cold buttermilk
• 1/2 cup heavy cream
• 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between

Cream Sauce:

• 2 cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Scrambled Eggs:

• 8 large eggs, lightly beaten
• Salt and freshly ground black pepper
• 6 tablespoons unsalted butter

How To Make Buttermilk Biscuits with Eggs and Sausage Gravy?

1. Make the Sausage Patties: In a large bowl, mix the pork, garlic, sage, thyme, onion powder, and canola oil. Season with salt and black pepper, then cover and refrigerate for at least 30 minutes. Shape into 8 patties. Heat a large pan over high heat and cook for about 5 minutes per side until golden brown and fully cooked.
2. Bake the Buttermilk Biscuits: Preheat the oven to 450°F. In a large bowl, mix the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter or fingers until the mixture looks like crumbs. Slowly add buttermilk and mix gently until just combined.
3. Shape the Biscuits: Lightly flour a surface and pat the dough into a 10×12-inch rectangle, about 3/4 inch thick. Use a 2-inch round biscuit cutter to cut out biscuits. Press the scraps together and cut more biscuits. Place on a baking sheet, brush with heavy cream, and sprinkle with black pepper.
4. Bake the Biscuits: Bake for 12-15 minutes until golden brown. Let them cool on a wire rack.
5. Make the Cream Sauce: Heat the milk in a small pan over medium heat until warm. In another pan, melt butter, whisk in flour, and cook for 1 minute (don’t brown it). Slowly whisk in warm milk and cook on high, whisking, until thick (about 5 minutes). Season with salt and black pepper.
6. Cook the Scrambled Eggs: In a bowl, beat eggs with salt and black pepper. Melt butter in a pan over low heat. Add eggs and cook, stirring constantly, until soft and fluffy.
7. Assemble the Biscuits: Slice each biscuit in half. Place a sausage patty on the bottom half and top with the other half. Serve two biscuits per person with scrambled eggs and cream sauce on the side.

Recipe Tips:

• Chill the Butter for Flaky Biscuits: Keep the butter very cold before mixing it into the flour. Cold butter creates small air pockets while baking, making the biscuits light and flaky. You can even freeze the butter for 10 minutes before using it.
• Don’t Overmix the Biscuit Dough: Mix the dough just until it comes together. Overmixing makes the biscuits tough instead of soft and fluffy. When shaping the dough, pat it gently instead of rolling it out too much.
• Cook the Sausage Patties on Medium Heat: If the heat is too high, the outside will brown too fast while the inside stays undercooked. Cooking on medium heat ensures even cooking, keeping the patties juicy and full of flavor.
• Whisk the Gravy Constantly: When making the cream sauce, keep whisking while adding milk. This prevents lumps and creates a smooth, creamy gravy. If the gravy gets too thick, add a little warm milk to thin it out.
• Slowly Cook the Eggs for Soft Scrambles: Use low heat and stir the eggs constantly with a spatula. This makes soft, creamy scrambled eggs instead of dry, overcooked ones. Remove them from the heat just before they’re fully set, as they will keep cooking from the residual heat.

How To Store & Reheat Leftovers?

• Refrigerate: Let the biscuits, sausage, eggs, and gravy cool to room temperature. Put them in separate airtight containers and store them in the fridge for up to 3 days. Keep the gravy in a sealed jar to stay fresh.
• Freeze: You can freeze the biscuits and sausage patties, but not the eggs or gravy. Wrap the biscuits and sausage in plastic wrap, place them in a freezer bag, and freeze for up to 2 months.
• Reheat: Warm the gravy in a small pan over low heat, stirring until smooth. Heat the sausage in a dry pan over medium heat for 1-2 minutes per side.

Nutrition Facts:

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 265mg
• Sodium: 1150mg
• Potassium: 400mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 25g

Try More Bobby Flay Recipes:

• Bobby Flay Buttermilk Biscuits with Butter and Honey
• Bobby Flay Buttermilk Biscuits
• Bobby Flay Biscuits And Gravy