Southern Biscuits and Sausage Gravy with Fried Eggs

Biscuits and gravy rose from humble Southern kitchens as a filling way to stretch simple pantry staples into a hearty breakfast. This plate crowns flaky buttermilk biscuits with peppery sausage gravy and sunny fried eggs for classic comfort.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 26g protein
• 42g carbs
• 38g fat
• 2g fiber

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Ingredients

• 1 (16 oz) can, 8 biscuits refrigerated buttermilk biscuit dough
• 12 oz pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 3/4 tsp, divided kosher salt
• 1 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 2 tbsp unsalted butter
• 4 large eggs
• 2 tbsp chopped fresh chives
• optional hot sauce, for serving

Instructions

1. 1Preheat the oven to 375°F. Separate the biscuit dough into and arrange on a baking sheet. Bake according to package directions until tall and deep golden brown, usually 12 to 15 minutes. Keep warm.
2. 2While biscuits bake, crumble the breakfast sausage into a large cast-iron or heavy skillet over medium heat. Cook, breaking it into small pieces with a wooden spoon, until browned and no pink remains, 6 to 8 minutes. Do not drain the fat.
3. 3Sprinkle the flour over the sausage and drippings. Stir constantly for 1 full minute to cook out the raw flour taste and form a light roux.
4. 4Gradually pour in the milk while whisking continuously to prevent lumps. Bring the gravy to a simmer over medium heat, then reduce to medium-low. Cook, stirring often, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
5. 5Season the gravy with salt, black pepper, and cayenne. Taste and adjust; it should be boldly peppery. Keep warm over very low heat, adding a splash of milk if it thickens too much.
6. 6In a separate nonstick skillet, melt butter over medium heat. Crack in the eggs and fry sunny-side up or over-easy until whites are set and edges are lacy and golden, about 3 minutes; season with remaining salt.
7. 7Split 2 warm biscuits per plate. Ladle a generous amount of sausage gravy over the biscuits so it pools them.
8. 8Top each plate with one fried egg, sprinkle with chopped chives, and serve immediately with hot sauce on the side for those who want extra kick.