Southern Sausage Gravy Biscuit Breakfast Bowls

Biscuits and gravy have long anchored Southern breakfast tables, built on a simple flour-thickened sausage gravy. These bowls nestle flaky buttermilk biscuits under creamy peppered gravy and eggs for a hearty, all-in-one morning plate.

Serves 4 · 8 min prep · 25 min cook

Estimate for one serving

• 560 cal
• 27g protein
• 38g carbs
• 34g fat

Every recipe here is free to read.

Ingredients

• 1 can (8 biscuits) refrigerated buttermilk biscuit dough
• 1 lb pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 4 large eggs
• 1 tbsp unsalted butter
• 1 tsp total kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp optional hot sauce
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven according to the biscuit package directions, usually 375°F. Separate the biscuit dough, place the biscuits on a baking sheet, and bake until tall, golden brown on top, and cooked through, about 11 to 14 minutes. Keep warm.
2. 2While the biscuits bake, crumble the sausage into a large cast-iron skillet over medium heat. Cook, breaking it into small pieces, until deeply browned and no longer pink, about 7 to 8 minutes. Do not drain the drippings.
3. 3Sprinkle the flour evenly over the cooked sausage and drippings. Stir constantly for 1 full minute so the flour coats the meat and cooks out its raw taste, forming a light brown roux.
4. 4Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat, stirring often, until the gravy thickens enough to coat the back of a spoon, about 4 to 6 minutes.
5. 5Season the gravy with most of the salt, a generous amount of black pepper, and the hot sauce if using. Reduce heat to low and keep the gravy warm, stirring occasionally so a skin does not form.
6. 6In a separate nonstick skillet, melt the butter over medium heat. Crack in the eggs and cook sunny-side up or over-easy until the whites are set and the edges turn lacy and golden, about 3 minutes; season lightly with the remaining salt and pepper.
7. 7Split two warm biscuits into the bottom of each serving bowl, lightly crushing them so they form a base. Ladle a generous amount of sausage gravy over the biscuits so it soaks in.
8. 8Top each bowl with a fried egg, sprinkle with chopped parsley and extra black pepper, and serve immediately while the gravy is steaming and the biscuit edges stay slightly crisp.