Biscuits and Gravy with Runny Egg and Chives

Why You’ll Love This Recipe

• Buttery, flaky biscuits with real layers thanks to a quick fold-and-turn technique.
• Rich, creamy sausage gravy with a bold pepper kick and silky texture.
• A runny fried egg on top adds luxurious sauce and balances the savory gravy.
• Home-cook friendly steps, exact measurements, and dependable timing.

Grocery List

• Produce: Fresh chives
• Dairy: Unsalted butter, buttermilk, whole milk, eggs
• Pantry: All-purpose flour, baking powder, baking soda, kosher salt, black pepper, cayenne (optional)
• Protein: 1 lb breakfast sausage (mild or hot)

Full Ingredients

Flaky Buttermilk Biscuits

• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) baking soda
• 1 teaspoon kosher salt
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk, plus up to 2 tablespoons more as needed
• 1 tablespoon melted butter, for brushing (optional)

Peppery Sausage Gravy

• 1 pound (454 g) bulk breakfast sausage (mild or hot)
• 2 tablespoons unsalted butter (use only if sausage is very lean)
• 1/4 cup (30 g) all-purpose flour
• 3 cups (710 ml) whole milk, warmed
• 1 to 1 1/2 teaspoons freshly ground black pepper, plus more to finish
• 1/2 to 3/4 teaspoon kosher salt, to taste
• Pinch cayenne or red pepper flakes (optional)
• Pinch ground nutmeg (optional, for subtle depth)

Runny Fried Eggs and Finish

• 4 large eggs
• 1 tablespoon unsalted butter or neutral oil
• Fine salt and freshly ground black pepper
• 2 tablespoons finely snipped fresh chives

Step-by-Step Instructions

Step 1: Preheat and set up

Heat the oven to 450°F (232°C) with a rack in the middle. Line a baking sheet with parchment. Chill the cubed butter and the buttermilk so they are very cold. Warm the milk for gravy in a small saucepan over low heat so it is ready later.

Step 2: Make the biscuit dough

In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add the cold butter. Cut it into the flour using a pastry cutter or your fingertips until you have pea-sized pieces with some larger, flat bits. Pour in 3/4 cup cold buttermilk and mix with a fork just until a shaggy dough forms. If dry flour remains at the bottom, sprinkle in up to 2 tablespoons more buttermilk. Do not overmix.

Step 3: Laminate, cut, and bake

Turn dough onto a lightly floured surface. Pat to a 3/4-inch thick rectangle. Fold like a letter into thirds, rotate 90 degrees, and repeat two more times to create layers. Pat to 1-inch thick. Cut 2 1/2-inch rounds, pressing straight down without twisting. Gather scraps, gently press, and cut again. Arrange biscuits close but not touching on the prepared sheet. Chill 10 minutes, then bake 12–15 minutes until tall and golden. Brush tops with melted butter if desired.

Step 4: Brown the sausage

While biscuits bake, place a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, 6–8 minutes. If the pan seems dry, add 2 tablespoons butter; if there is abundant fat, you may skip it. Do not drain the flavorful drippings.

Step 5: Make the peppery gravy

Sprinkle 1/4 cup flour over the sausage. Cook, stirring, for 1–2 minutes to form a blond roux. Gradually whisk in the warm milk, scraping the skillet to release any browned bits. Bring to a gentle simmer and cook, stirring often, until thick and spoonable, 5–7 minutes. Season with 1 to 1 1/2 teaspoons black pepper, 1/2 teaspoon salt to start, and cayenne and nutmeg if using. Adjust thickness with a splash more milk if needed. Keep warm on low.

Step 6: Fry the eggs with runny yolks

Heat a nonstick skillet over medium or medium-low and add 1 tablespoon butter or oil. Crack in the eggs and cook until whites are set but yolks are still runny, 2–3 minutes. For slightly set tops, cover the pan for 20–30 seconds. Season lightly with salt and pepper.

Step 7: Assemble and serve

Split the hot biscuits. Spoon on plenty of sausage gravy. Top each portion with a runny fried egg. Shower with chives and extra black pepper. Serve immediately, with hot sauce on the side if you like.

Pro Tips

• Keep everything cold for taller biscuits: chill the bowl, flour, and even the cutter if your kitchen is warm.
• Do not twist the cutter; a clean, straight cut helps the layers rise.
• Warm milk makes a smoother gravy and reduces lumps when whisked into the roux.
• Season gravy after it thickens—pepper blooms in fat and steam, so taste and adjust at the end.
• If gravy thickens while waiting, whisk in a splash of milk over low heat right before serving.

Variations

• Cheddar–Chive Biscuits: Fold 3/4 cup (75 g) grated sharp cheddar and 2 tablespoons chopped chives into the dry ingredients before adding butter.
• Spicy Gravy: Use hot sausage and add an extra pinch of cayenne or a dash of hot sauce to the gravy.
• Vegetarian Swap: Replace sausage with 12 oz finely chopped cremini mushrooms sautéed in 2 tablespoons butter; season generously and proceed with the roux and milk.

Storage & Make-Ahead

Unbaked biscuits freeze well: cut and freeze on a sheet until solid, then store up to 2 months. Bake from frozen at 450°F (232°C) adding 2–3 minutes. Baked biscuits keep 2 days at room temperature (wrapped) or 1 month frozen; rewarm at 350°F (177°C) for 8–10 minutes. Sausage gravy keeps 3 days refrigerated; reheat gently with a splash of milk, stirring, until smooth. Eggs are best cooked to order.

Nutrition (per serving)

Approximate: 980 kcal; 36 g protein; 65 g carbohydrates; 58 g fat; 2.2 g fiber; 1650 mg sodium. Values will vary based on sausage and brands used.