Biscuits and Sausage Gravy with Soft Scrambled Eggs

Why You’ll Love This Recipe

• Tall, flaky Southern-style biscuits with crispy tops and tender middles.
• Velvety, pepper-forward sausage gravy that clings to every bite.
• Soft-scrambled eggs bring creamy richness without overshadowing the gravy.
• Fresh tomato slices add a bright, juicy counterpoint to all the comfort.

Grocery List

• Produce: 2 medium ripe tomatoes, fresh chives or parsley
• Dairy: Unsalted butter, buttermilk, whole milk, heavy cream, eggs
• Pantry: All-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, olive oil, pork breakfast sausage (1 lb)

Full Ingredients

Buttermilk Biscuits

• All-purpose flour: 2 1/2 cups (300 g), plus extra for dusting
• Baking powder: 1 tablespoon
• Baking soda: 1/2 teaspoon
• Fine salt: 1 teaspoon
• Granulated sugar: 1 teaspoon (optional, for browning)
• Unsalted butter: 1/2 cup (113 g), very cold, grated or cut in 1/2-inch cubes
• Cold buttermilk: 1 cup (240 ml), plus 1 tablespoon for brushing

Peppery Sausage Gravy

• Pork breakfast sausage: 1 lb (450 g), casings removed if linked
• All-purpose flour: 1/4 cup (30 g)
• Whole milk: 3 cups (720 ml), warmed
• Unsalted butter: 2 tablespoons (only if pan looks dry)
• Freshly cracked black pepper: 2 teaspoons (or to taste)
• Kosher salt: 1 to 1 1/4 teaspoons, to taste
• Pinch of crushed red pepper or a whisper of nutmeg (optional)

Soft-Scrambled Eggs

• Large eggs: 6
• Heavy cream: 2 tablespoons (or whole milk)
• Unsalted butter: 1 tablespoon
• Kosher salt and black pepper: to taste

For Serving

• Ripe tomatoes: 2 medium, sliced
• Olive oil: 1 teaspoon
• Kosher salt and freshly ground pepper
• Chopped chives or parsley, for garnish

Step-by-Step Instructions

Step 1: Heat the oven and prep your pan

Position a rack in the center of the oven and heat to 450°F (232°C). Line a rimmed baking sheet with parchment paper. If using cubed butter for the biscuits, place it in the freezer for 5 minutes while you measure the dry ingredients to keep it extra cold.

Step 2: Make and fold the biscuit dough

In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter with a pastry cutter or fingertips until pea-sized and a few lima bean–sized pieces remain. Make a well; pour in 1 cup cold buttermilk. Stir with a fork just until shaggy with no dry patches.

Turn dough onto a lightly floured surface. Pat into a 3/4-inch rectangle. Fold the dough in thirds like a letter; rotate 90 degrees, pat back to 3/4-inch, and repeat folding 2 more times (3 folds total) to build layers. After the final fold, pat to a 1-inch thick slab.

Step 3: Cut and bake the biscuits

Dip a 2 1/2-inch round cutter in flour and press straight down to cut 8 rounds, re-pressing scraps gently without twisting. Place biscuits close together on the prepared sheet (touching helps them rise taller). Brush tops lightly with 1 tablespoon buttermilk. Bake 13–15 minutes until deeply golden on top and tall. Cool 5 minutes on the pan.

Step 4: Brown sausage and build the gravy

While biscuits bake, place a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles, until browned and no pink remains, 6–8 minutes. If the pan is very fatty, spoon off all but about 2 tablespoons; if dry, add 2 tablespoons butter. Sprinkle the flour evenly over the sausage; cook, stirring, for 2 minutes to remove the raw flour taste.

Gradually whisk in the warm milk, a few splashes at a time, scraping up any browned bits. Bring to a gentle simmer and cook, stirring often, until thick and creamy, 5–7 minutes. Season generously with 2 teaspoons cracked black pepper and salt to taste. Keep warm over low heat, thinning with a splash of milk if needed.

Step 5: Soft-scramble the eggs

In a bowl, whisk the eggs with the heavy cream and a pinch of salt until well combined. Melt 1 tablespoon butter in a nonstick skillet over low heat. Pour in the eggs and cook slowly, stirring with a spatula, sweeping the pan constantly to form small, custardy curds. Pull off the heat while still slightly glossy and just set, 3–5 minutes total. Season with pepper to taste.

Step 6: Prepare tomatoes and serve

Slice the tomatoes and drizzle with 1 teaspoon olive oil; sprinkle with a pinch of salt and pepper. Split warm biscuits, spoon sausage gravy generously over the tops, and add a side of soft-scrambled eggs and seasoned tomato slices. Finish with chopped chives or parsley and a final crack of black pepper. Serve immediately.

Pro Tips

• Colder butter equals flakier biscuits. Grate butter on a box grater and chill it while you measure ingredients.
• Keep biscuits touching on the tray so they support each other and rise higher.
• Season gravy assertively with black pepper; that peppery bite is the soul of the dish.
• For ultra-creamy eggs, cook on low heat and remove from the pan just before fully set.
• If gravy gets too thick, whisk in warm milk a tablespoon at a time to loosen.

Variations

• Cheddar-Chive Biscuits: Add 3/4 cup (75 g) sharp cheddar and 2 tablespoons chopped chives to the biscuit dough.
• Spicy Gravy: Use hot or sage sausage and add a pinch of crushed red pepper.
• Drop Biscuits: Skip cutting; scoop 8 mounds of dough and bake 12–14 minutes.

Storage & Make-Ahead

Biscuits are best fresh but can be cooled and stored airtight at room temperature for 1 day or refrigerated up to 3 days. Reheat at 350°F (177°C) for 8–10 minutes. To make ahead, freeze cut, unbaked biscuits on a sheet until solid, then store in a freezer bag for up to 2 months; bake from frozen at 450°F (232°C) for 15–18 minutes. Gravy keeps in the refrigerator up to 3 days; rewarm gently with a splash of milk, stirring until smooth. Eggs are best made to order. Tomatoes should be sliced just before serving.

Nutrition (per serving)

Approximate: 1100 calories; 65 g fat; 75 g carbohydrates; 40 g protein; 4 g fiber; 1700 mg sodium. Calculated for 2 biscuits with gravy, 1/4 of the eggs, and tomatoes. Values will vary based on brands and portion sizes.