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Southern biscuits and sausage gravy breakfast plate with fluffy buttermilk biscuits covered in creamy peppered sausage gravy, crispy sausage patties, and fried eggs.

Biscuits and Sausage Gravy Breakfast Plate

Biscuits and Sausage Gravy Breakfast Plate A hearty Southern-style breakfast plate with fluffy buttermilk biscuits smothered in creamy sausage gravy, served with crispy sausage patties and fried eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Sausage Gravy
  • 1 lb breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • Salt and black pepper to taste
  • For the Rest
  • 6 to 8 buttermilk biscuits homemade or store-bought
  • 6 to 8 breakfast sausage patties
  • 4 to 6 eggs
  • Butter for frying eggs
  • Salt and pepper

Equipment

  • Large skillet
  • Second skillet
  • Whisk or wooden spoon
  • spatula
  • Baking sheet, if baking biscuits
  • Ladle or spoon

Method
 

  1. Cook sausage patties in a skillet over medium heat until deeply browned and cooked through, about 4 to 5 minutes per side. Set aside and keep warm.
  2. In the same skillet, crumble and cook the breakfast sausage until no pink remains and the sausage is nicely browned.
  3. Sprinkle flour over the cooked sausage and stir it in. Cook for about 1 minute, until lightly toasty.
  4. Slowly pour in the milk, stirring constantly.
  5. Cook until the gravy thickens and bubbles gently.
  6. Season generously with salt and plenty of black pepper. If the gravy gets too thick, add a splash more milk.
  7. While the gravy simmers on low, fry the eggs in a separate pan with butter. Cook to your liking.
  8. Split the biscuits open and place them on plates.
  9. Smother the biscuits with sausage gravy.
  10. Add sausage patties and fried eggs on the side.
  11. Serve hot.

Notes

Do not clean the skillet before making the gravy; the browned bits add flavor.
Add milk slowly to keep the gravy smooth.
Use lots of black pepper for classic sausage gravy flavor.
Gravy thickens as it sits, so loosen with extra milk if needed.