Homemade Biscuits and Gravy, Eggs, and Bacon: A Classic Southern Breakfast

There’s something undeniably comforting about a plate of homemade biscuits and gravy served alongside crispy bacon and perfectly cooked eggs. This hearty breakfast is a staple in Southern kitchens, loved for its rich, savory flavors and satisfying warmth. It’s the kind of meal that brings families together on weekend mornings or marks the beginning of a special holiday. Whether you’re a long-time Southern cooking enthusiast or new to this indulgent breakfast, this recipe will guide you through creating the perfect plate of biscuits, gravy, eggs, and bacon from scratch.

A Little History of Biscuits and Gravy

Biscuits and gravy have deep roots in Southern cuisine, dating back to the late 18th century. During this time, hearty, affordable meals were essential for hardworking farmers and laborers. Biscuits, made from simple ingredients like flour, baking powder, and butter, were quick to bake and paired beautifully with gravy made from meat drippings and milk. Sausage was often added to the gravy for extra flavor, creating the rich, creamy dish we know today.

What makes this breakfast so iconic is its ability to be both simple and indulgent. The flaky, buttery biscuits provide the perfect base for the creamy sausage gravy, while the bacon and eggs offer a savory balance that completes the meal.

Why Make This Breakfast at Home?

While many diners and restaurants serve biscuits and gravy, nothing beats the homemade version. When you make this breakfast at home, you control the quality of the ingredients, the seasoning, and the texture, ensuring every bite is just the way you like it. Plus, there’s something deeply satisfying about baking biscuits from scratch and watching gravy thicken on the stovetop.

Ingredients (Serves 4-6)

For the Biscuits (Makes 8-10):

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 tablespoons unsalted butter (cold, cubed)
• ¾ cup cold buttermilk (plus extra for brushing)

For the Sausage Gravy:

• 1 pound breakfast sausage (pork or turkey)
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon black pepper (or to taste)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon garlic powder (optional)

For the Eggs and Bacon:

• 6 large eggs
• 6 slices thick-cut bacon
• Salt and pepper (to taste)
• 1 tablespoon butter (for eggs)

Step-By-Step Instructions

1. Making Flaky, Buttery Biscuits

A great biscuit is light, flaky, and golden brown on the outside while remaining soft and tender inside.

1. Preheat the Oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. Combine Dry Ingredients – In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This creates a well-balanced base for the biscuits.
3. Cut in the Butter – Add the cold butter cubes to the dry mixture. Using a pastry cutter or your hands, mix until the butter is broken down into small pea-sized pieces. This step is crucial, as the small bits of butter create steam during baking, resulting in flaky layers.
4. Add Buttermilk – Gradually pour in the cold buttermilk, stirring gently with a wooden spoon or spatula. Mix until the dough just comes together. Be careful not to overwork the dough – it should look slightly shaggy.
5. Shape the Dough – Transfer the dough onto a floured surface. Pat it down to about 1 inch thick. Fold the dough over itself three times to create layers, then pat it down again to 1 inch thick.
6. Cut Biscuits – Use a biscuit cutter or the rim of a glass to cut out biscuits. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly.
7. Bake – Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them. Brush the tops with buttermilk for a golden finish. Bake for 12-15 minutes or until the tops are golden brown.

2. Cooking the Bacon

Bacon adds a savory, salty crunch to this breakfast plate.

1. Heat the Pan – Place a large skillet over medium heat. Lay the bacon slices flat in the pan, ensuring they don’t overlap.
2. Cook to Crispiness – Fry the bacon for 4-5 minutes per side until crispy and golden brown. Adjust the heat to prevent burning.
3. Drain – Transfer the cooked bacon to a plate lined with paper towels to absorb excess grease.

3. Preparing Creamy Sausage Gravy

Rich, savory gravy is the heart of this dish. A good sausage gravy is thick, creamy, and packed with flavor.

1. Brown the Sausage – In the same skillet (with some bacon grease if desired), crumble the sausage and cook over medium heat until browned and fully cooked, breaking it up as it cooks.
2. Add Flour – Sprinkle the flour over the cooked sausage and stir continuously for 2-3 minutes. This step ensures the flour absorbs the fat, creating a roux that will thicken the gravy.
3. Pour in the Milk – Gradually add the milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until the gravy thickens. It should coat the back of a spoon.
4. Season – Add black pepper, salt, and garlic powder to taste. Adjust seasoning as needed.

4. Cooking the Eggs

Soft, fluffy eggs round out this breakfast.

1. Heat Butter – Melt butter in a clean skillet over medium heat.
2. Cook the Eggs – Crack the eggs directly into the pan for fried eggs or whisk them beforehand for scrambled. Cook to your desired doneness. Season with salt and pepper.

Serving the Breakfast

Read more on next page