It's not healthy by any means, but this is a good, hearty, stick-to-your-ribs Southern breakfast. Fluffy scrambled eggs are served alongside biscuits with sausage gravy.
What’s more southern than rich, filling, artery-clogging biscuits topped with sausage gravy? Even if you’re not southern, you can easily make this recipe at home. Scrambled eggs go on the side—or, if you’re feeling adventurous, you can pile the eggs on top of the biscuits and just pour gravy all over the whole thing. Pair with a cup of good, strong coffee.
By today’s health standards, it’s not a meal you should make all the time, but it’s a wonderful treat every once in a while. And it’s quick, too—you’ll have breakfast on the table in less than 20 minutes.
Even if you didn't grow up in the South, this recipe will have everyone clamoring for seconds.
(Hint: You can make it healthier by using reduced-fat biscuits and skim milk in the gravy and eggs.)
Southern Biscuits and Gravy
- 1 package refrigerated southern-style biscuits
- 1 lb. tube pork sausage (be sure to get original flavor, not maple or spicy)
- 1 tbsp. butter
- 3 tbsp. flour
- 3 cups milk
- salt and pepper
Bake refrigerated biscuits according to package directions.
Meanwhile, crumble and brown sausage in a large skillet over medium heat, stirring frequently. Once sausage is browned, use a slotted spoon to remove the meat from the pan. Place sausage in a bowl, cover and set aside.
Add 1 tbsp. butter to the remaining pan drippings (you should have about 2 tbsp. of drippings—if you use reduced-fat sausage, you may have to add a little more butter). Whisk in 3 tbsp. flour, let cook 1 minute. Add three cups milk and cook, whisking often, until gravy is thickened and bubbly. The whole process takes about 10-15 minutes.
Stir browned sausage into the gravy and add salt and plenty of black pepper to taste. Split biscuits and top each half with a generous helping of sausage gravy. Makes 8 servings.
Fluffy Scrambled Eggs
- 12 large eggs
- 2/3 cup milk
- salt and pepper
- 2 tbsp. butter
Beat eggs in a large bowl. Add 2/3 cup milk and whisk together. Add a pinch of salt and a dash of black pepper to egg mixture.
Melt 2 tbsp. butter in a large skillet over medium heat. Once butter is melted, pour egg mixture into skillet. Once eggs begin to set, use a spatula to lift the cooked part up, letting the uncooked egg flow underneath. Continue until eggs are set, but still glossy and moist—about five minutes. Season with additional salt and pepper to taste. Makes 8 servings.
Pile everything on a plate, sit back, and indulge!
