Sausage Gravy Biscuit Breakfast Sandwiches

A Southern classic, biscuits and gravy stretch humble sausage into a peppery cream sauce that defines comfort breakfasts. This version piles the gravy and sausage into flaky buttermilk biscuits with eggs and sharp cheddar for a hearty handheld sandwich.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 28g protein
• 42g carbs
• 38g fat
• 2g fiber

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Ingredients

• 1 can (8 biscuits) or homemade equivalen refrigerated buttermilk biscuit dough
• 12 oz breakfast sausage (mild or hot)
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp freshly ground black pepper
• 1/2 tsp, plus more to taste kosher salt
• 4 large eggs
• 1 tbsp butter
• 4 slices sharp cheddar cheese
• optional, to taste hot sauce or cayenne

Instructions

1. 1Bake the biscuits according to package directions (usually 350–375°F for 12–15 minutes) until tall, golden brown on top, and cooked through. Split each biscuit horizontally while still warm and keep loosely tented with foil.
2. 2While biscuits bake, crumble the breakfast sausage into a large 10- or 12-inch skillet over medium heat. Cook 6–8 minutes, breaking it into small pieces with a wooden spoon, until fully browned and no pink remains. Do not drain the fat.
3. 3Sprinkle the flour evenly over the sausage and fat. Stir constantly 1 full minute to cook out the raw flour taste and form a light roux that coats the meat.
4. 4Slowly pour in the milk while whisking or stirring vigorously to prevent lumps. Bring the gravy to a gentle simmer over medium heat, then reduce to medium-low and cook 4–6 minutes, stirring often, until thick enough to coat the back of a spoon. Season generously with black pepper and salt; add hot sauce if you like heat. Keep warm on low, stirring occasionally.
5. 5In a separate nonstick skillet melt the butter over medium-low heat. Crack in the eggs and cook sunny-side up or over-easy 3–4 minutes until whites are set but yolks remain runny; season lightly with salt and pepper. For fully set yolks, flip briefly.
6. 6To assemble, place the bottom half of a biscuit on each plate. Spoon a generous ladle of hot sausage gravy over it, lay a slice of cheddar so it starts to melt, top with a fried egg, then crown with the biscuit top.
7. 7Serve immediately while the gravy is steaming and the cheese is melty. Offer extra black pepper and hot sauce at the table.
8. 8Any leftover gravy reheats beautifully with a splash of milk the next day for open-faced biscuits.