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Scrambled Eggs Gravy

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Few breakfasts can rival the comfort and satisfaction of a Southern classic: warm, buttery biscuits topped with creamy hot sausage gravy, served alongside soft, pillowy scrambled eggs. This dish is hearty, flavorful, and rich—a true morning indulgence that brings together everything we love about breakfast comfort food.

If you’ve never made biscuits and gravy from scratch, don’t worry. This guide will walk you through every step: from mixing and baking fluffy buttermilk biscuits, to cooking a flavorful sausage gravy with just the right amount of heat, and finishing with silky, restaurant-style scrambled eggs.

Whether you’re making this for a weekend family breakfast, a brunch gathering, or simply treating yourself, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love It

  • Comfort food at its best: Biscuits and gravy are deeply satisfying, filling, and packed with flavor.
  • Homemade touch: Store-bought biscuits can’t compete with the buttery flakiness of fresh, from-scratch buttermilk biscuits.
  • Balanced breakfast: The spicy sausage gravy adds punch, while soft scrambled eggs bring creaminess to round out the meal.
  • Versatile: You can adjust spice levels, swap proteins, or add herbs to suit your taste.

Ingredients (Serves 4)

For the Buttermilk Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup cold buttermilk

For the Hot Sausage Gravy

  • 1 pound hot breakfast sausage (crumbled, spicy variety recommended)
  • ¼ cup all-purpose flour
  • 3 cups whole milk (warm)
  • ½ teaspoon black pepper (or more to taste)
  • ½ teaspoon cayenne pepper or crushed red pepper flakes (optional, for extra heat)
  • Salt, to taste

For the Soft Scrambled Eggs

  • 8 large eggs (2 per serving)
  • 4 tablespoons butter
  • 2 tablespoons cream or milk
  • Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Make the Buttermilk Biscuits

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Add the cubed cold butter. Using a pastry cutter or your fingertips, cut butter into the flour until the mixture resembles coarse crumbs.
  4. Pour in the cold buttermilk and stir gently until just combined. Do not overmix.
  5. Transfer the dough to a floured surface. Pat it into a 1-inch thick rectangle and fold it over itself 2–3 times to create flaky layers.
  6. Cut out biscuits using a round cutter or the rim of a glass. Place them close together on the prepared baking sheet.
  7. Bake for 12–15 minutes, until golden brown on top. Brush with melted butter if desired.

Step 2: Prepare the Hot Sausage Gravy

  1. In a large skillet, cook the crumbled hot sausage over medium heat until browned and cooked through. Break it into small pieces with a spoon as it cooks.
  2. Sprinkle flour evenly over the sausage and stir well, coating the meat with flour. Cook for 1–2 minutes to eliminate raw flour taste.
  3. Slowly pour in warm milk while stirring continuously. This prevents lumps and ensures a smooth gravy.
  4. Let the mixture simmer gently, stirring often, until thickened (about 5–7 minutes).
  5. Season with black pepper, cayenne, or red pepper flakes if you like extra heat. Taste and add salt as needed.
  6. Keep warm until ready to serve.

Step 3: Cook the Soft Scrambled Eggs

  1. Crack the eggs into a bowl, add cream or milk, and whisk until fully blended.
  2. Heat a nonstick skillet over low heat. Add butter and let it melt slowly.
  3. Pour in the eggs and stir gently with a spatula. Keep the heat low and stir frequently to form soft, creamy curds.
  4. Cook until just set but still slightly runny, then remove from heat (eggs will continue to cook slightly off the heat).
  5. Season with salt and pepper.
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Step 4: Assemble and Serve

  • Split the biscuits in half and place on a plate.
  • Generously spoon the hot sausage gravy over the biscuits.
  • Add a side of soft scrambled eggs.
  • Garnish with fresh herbs (like parsley or chives) if you want a pop of color.
  • Serve hot and enjoy!

Tips for Success

  1. Keep ingredients cold for biscuits: Cold butter and buttermilk are key to flaky, tender biscuits.
  2. Don’t overwork biscuit dough: Gentle mixing prevents toughness. Handle the dough as little as possible.
  3. Use warm milk for gravy: Warm milk incorporates more smoothly into the flour and sausage mixture, preventing lumps.
  4. Adjust spice levels: If you like milder flavors, use regular breakfast sausage instead of hot. If you love spice, add cayenne or hot sauce.
  5. Cook eggs low and slow: Scrambled eggs should be cooked on the lowest heat setting for soft, velvety curds. Rushing them will make them dry.
  6. Make-ahead option: Biscuits can be baked ahead of time and reheated in the oven. Gravy reheats well on the stovetop with a splash of milk.

Serving Ideas

This dish is already filling, but you can round it out with:

  • A side of fresh fruit for balance.
  • Crispy hash browns or roasted potatoes for extra heartiness.
  • A drizzle of hot sauce or a sprinkle of sharp cheddar over the eggs.
  • A tall glass of orange juice or a strong cup of coffee.

Frequently Asked Questions

Can I use canned biscuits instead of homemade?

Yes, but homemade biscuits taste better and have a more tender texture. If you’re short on time, canned biscuits work as a quick substitute.

How can I make the gravy thicker?

If your gravy is too thin, let it simmer a little longer. For a quicker fix, mix 1 tablespoon of flour with 2 tablespoons of milk and stir it in, then cook until thickened.

Can I freeze biscuits and gravy?

Yes. Biscuits freeze beautifully—wrap them tightly and freeze for up to 3 months. Gravy can also be frozen, but it may need reheating with extra milk to restore creaminess.

What’s the secret to soft scrambled eggs?

Low heat, constant stirring, and patience. Adding a touch of cream or milk also helps keep them tender and fluffy.

Can I use a different meat for the gravy?

Absolutely. Ground turkey, chicken sausage, or even vegetarian sausage crumbles can be used. Adjust seasoning accordingly.

How do I store leftovers?

Refrigerate biscuits, gravy, and eggs separately in airtight containers. Reheat biscuits in the oven, gravy on the stovetop with a splash of milk, and eggs gently in a skillet.

Final Thoughts

Buttermilk biscuits with hot sausage gravy and soft scrambled eggs are a celebration of Southern breakfast tradition. Fluffy biscuits, creamy and spicy gravy, and tender scrambled eggs come together in perfect harmony for a dish that feels both rustic and indulgent.

Whether you make it for a family breakfast, a special weekend brunch, or just because you crave something hearty and satisfying, this recipe delivers every time. With a little practice, you’ll master each component—and this classic will become a go-to in your kitchen.