Biscuits and Gravy


This is my ideal breakfast. Soft, fluffy buttermilk biscuits with Jimmy Dean Breakfast sausage patties, creamy scrambled eggs and white sausage gravy. To be clear, this is not, by any stretch of the imagination, a healthy breakfast. Don’t get any blood work or cholesterol screenings within a week of consuming this. Health warnings aside, this is a fantastic way to start a Saturday morning.


Let’s talk biscuits. Specifically, the flour for making biscuits. Many recipes I read called for White Lily flour as a must when making biscuits. It is a soft wheat flour that is also a self-rising flour. My local grocery doesn’t stock White Lily, but I did have cake flour. After doing some research online, I decided to try a mix of cake flour and all-purpose flour instead. I’m glad I did because the biscuits came out soft and fluffy. My previous attempts at biscuits resulted in tough, crunchy discs that were essentially crackers. I think this new blend of cake flour and all-purpose helped to keep the biscuit soft and tender. I also increased the amount of buttermilk a little to ensure a moist biscuit. And since my cake flour and all-purpose flour are not self-rising, I added baking soda and baking power to help the biscuits rise. I was not disappointed at the end result.

Now, on to the gravy. Alton Brown has a great Sawmill Gravy recipe that I enjoy and so I incorporated into this recipe. I made a small tweak to it by seasoning my gravy with a pinch of cayenne pepper.

Beyond biscuits and gravy, I like to serve mine with scrambled eggs and Jimmy Dean sausage patties. I did say that this wasn’t healthy. But it sure tastes good. Definitely not something to eat regularly, but when you do make it, you won’t be disappointed. If you’re still feeling guilty, I suggest going for a run before making breakfast or take a long walk after breakfast.

Biscuits and Gravy
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Southern
Serves: 4
  • Buttermilk Biscuits
  • 1¼ cup cake flour
  • ¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ¼ cup butter, cut into small cubes, kept very cold
  • 1 cup buttermilk
  • White Sausage Gravy
  • 1lb breakfast sausage
  • ¼ cup flour
  • 2 cups milk
  • Salt and pepper
  • Cayenne pepper (optional)
  1. Preheat oven to 450 degrees.
  2. Cut butter into small cubes, place into a small bowl and put back into the fridge.
  3. In the bowl of your food processor, whisk together the cake flour, all purpose flour, baking powder, baking soda and kosher salt until well blended. Add the butter cubes to the food processor. Pulse the flour and butter together just until it resembles crumbs.
  4. Add the buttermilk to the food processor and then pulse again until the dough comes together into a ball, being careful not to overwork the dough. Remove from the food processor onto a surface that has been lightly floured.
  5. Gently fold the biscuit dough onto itself several times. This helps to create a flaky texture to the biscuits. Then, gently flatten out the biscuit dough until it is about ½" thick.
  6. Cut the flattened out biscuit dough into rounds using a biscuit cutter (or the mouth of a glass turned upside down). When cutting, press down directly onto the dough; don't twist the cutter. Remove the cut rounds from the dough. You can re-fold, flatten and cut into the dough scraps to get a few more rounds.
  7. Remove the biscuit rounds to a baking tray lined with parchment paper. Place the rounds so that they are gently touching each other. This helps them to rise a little higher, and to have softer sides. If you prefer them to be crusty, place the rounds about 1 inch apart.
  8. Bake for about 11-13 minutes until the biscuits are a light golden brown color on top and bottom. Do not over bake.
  9. When done baking, remove from the baking tray and place in a bowl or basket with a towel to keep the biscuits warm.
  10. Make the white sausage gravy.
  11. Cook the sausage in a cast iron skillet, set to medium high heat. When the sausage is browned, remove the sausage from the skillet with a slotted spoon, leaving 2 tablespoons of fat. If there isn't enough fat, you can use butter.
  12. Set the heat to medium and whisk the flour with the butter/fat to cook out the floury taste, approximately 5 minutes. You do not want to brown the flour.
  13. Remove the skillet from the heat and whisk in the milk in stages, allowing the mixture of milk and flour to smoothen out before adding more milk.
  14. When all the milk has been added, increase the heat to medium-high and stir while the gravy comes back to a simmer and thickens. Before serving, return the sausage crumbles to the pan. Stir together to combine, and season with salt, pepper (and cayenne pepper if desired) to taste.
  15. To serve, cut the biscuits in half, place a sausage patty on the bottom piece, then some scrambled eggs. Top with a spoonful or two of the sausage gravy.

Cupcakes For Breakfast

It’s like a cupcake, but so much more.

The base of the cupcake is a toasted english muffin round with cheddar cheese. The bacon is wrapped around a baked egg, and the entire cupcake is topped with chives and a tater tot. 

5.0 from 1 reviews
Breakfast Cupcakes
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Breakfast cupcakes. Eggs, bacon, english muffin, cheddar cheese, chives and a tater tot.
Recipe type: Breakfast
Cuisine: American, Bacon
Serves: 6
  • 12 slices bacon (thick cut)
  • 12 eggs
  • 6 English muffins
  • 12 tater tots, cooked.
  • 1 bunch chives
  • ½ cup sharp cheddar cheese
  • Salt & Pepper to taste
  • Cooking Spray
  1. Line a large cookie sheet with aluminum foil and lay the strips of bacon in a single layer. The bacon strips should be touching but not overlapping.
  2. Place the bacon in the oven and turn it on to 400 degrees F. Check the progress of the bacon at around the 12-14 minute mark. You will want the bacon to be browned but not fully cooked. We need the bacon to be flexible when we wrap it. Once the bacon is browned, remove from the oven and drain on a plate lined with paper towels.
  3. Lightly spray a cupcake tin (12 cupcakes) with cooking spray
  4. Using a biscuit cutter, cut 12 rounds from the english muffins and place into the cupcake tin. These will be used as the base of each cupcake.
  5. Sprinkle a bit of cheddar cheese into each cupcake cup.
  6. Wrap a strip of bacon around the edge of each cupcake cup. You may need to use scraps of bacon to close the wrap depending on the size of your cupcake cups.
  7. Return the cupcake tin into the oven and toast the english muffin rounds and bacon, approximately 5-10 minutes.
  8. Remove the cupcake tin from the oven and crack an egg into each cup without breaking the yolk.
  9. Season each egg with salt and pepper.
  10. Return cupcake tin to the oven and bake for 12-13 minutes if you like runny yokes, 14-15 for a more set yolk.
  11. Before serving, place a tater tot on top of each cupcake and garnish with chopped chives.
  12. For extra credit, make a hollandaise sauce and drizzle the sauce over each cupcake.