Biscuits and Gravy with Scrambled Eggs
Biscuits and Gravy with Scrambled Eggs

Biscuits and gravy is a traditional Southern American breakfast dish that consists of homemade or store-bought biscuits that are split open and covered with a gravy made from pan-dripping, flour and milk. This gravy traditionally made from pork sausage or bacon, it is seasoned with black pepper and sometimes other herbs and spices.

Scrambled eggs is a dish made by whisking eggs together in a bowl along with a splash of milk or cream, and then cooking them over low heat in a pan with butter until they are set and fully cooked.

When these two dishes are served together, it is a satisfying and comforting breakfast meal that combines the flaky, buttery texture of the biscuits with the rich, savory flavor of the gravy and the creamy, rich taste of scrambled eggs. The gravy with biscuits can be especially hearty and filling, while the eggs can lighten it a bit and adding some protein to the meal.

Biscuits and Gravy with Scrambled Eggs


For the biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into small pieces
  • 3/4 cup milk

For the gravy:

  • 1 pound pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon black pepper

For the scrambled eggs:

  • 8 eggs
  • 1/4 cup milk
  • Salt and pepper, to taste
  • 2 tablespoons butter


1Preheat the oven to 425 degrees Fahrenheit. Grease a baking sheet.


2In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until the dough comes together.

3Turn the dough out onto a lightly floured surface and knead it briefly until it comes together. Roll the dough out to 1/2-inch thickness and cut out the biscuits using a biscuit cutter or a glass. Place the biscuits on the prepared baking sheet and bake them for 12-15 minutes, or until they are golden brown.

4While the biscuits are baking, prepare the gravy. In a large skillet over medium heat, cook the pork sausage until it is browned, breaking it up into small pieces as it cooks. Stir in the flour and continue to cook for 1-2 minutes, until the mixture is lightly browned. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy has thickened. Season it with black pepper.

5In a small mixing bowl, whisk together the eggs, milk, and salt and pepper. Heat a pan over medium-low heat and melt the butter. Once the butter is melted, add in the eggs and cook until set, stirring occasionally.

6Split the biscuits in half and spoon some of the gravy over the top. Serve the scrambled eggs on the side. Enjoy!


Please note that this recipe is for a standard American-style biscuits and gravy. There are many variations to the recipe depending on different regions of the country, you can experiment with different ingredients, seasonings and methods to make it suit your taste.