Biscuits With Cream Gravy, Sausage and Scrambled Eggs

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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8 Black Pepper Buttermilk Biscuits (see below)

8 Sausage Patties (see below)

Cream Gravy (see below)

Chopped fresh parsley leaves, for garnish

Scrambled eggs, for serving

Sausage Patties:

1 pound ground pork

2 cloves garlic, smashed and chopped into a paste

1 teaspoon onion powder

2 tablespoons finely chopped fresh sage

1 tablespoon finely chopped fresh thyme

2 tablespoons canola oil

Kosher salt and freshly ground pepper

Cream Gravy:

2 cups whole milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Kosher salt and freshly ground pepper

Black Pepper Buttermilk Biscuits:

4 cups all-purpose flour, plus more for shaping

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted

1 1/2 cups buttermilk, chilled

1/2 cup heavy cream

Freshly ground pepper


  1. Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.

Sausage Patties:

  1. Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
  2. Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.

Cream Gravy:

  1. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
  2. Put the milk in a small saucepan and bring to a simmer over medium heat.

Black Pepper Buttermilk Biscuits:

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
  3. Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
  4. Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
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