Buttermilk Biscuits with Eggs and Sausage Gravy

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I had never made biscuits before but I found this recipe very easy to follow. I used a tumbler/glass to cut the biscuits as I don't have a biscuit cutter. The result was soft but flaky biscuits, tasty & delicious! I haven't made the sausage as there are several mixed reviews & I'd rather buy me some Jimmy Dean ; I think even a novice baker will have great success with this biscuit recipe!

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Thank you Bobby!!! Had this for dinner tonite. Omg...it was amazing!!!

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When I was in college in Virginia, my friends and I used to go an all-night trucker diner in the wee hours after parties. We always got the same thing: scrambled eggs and biscuits with sausage gravy. The sausage was crumbled in the gravy and poured over the biscuits. It was awesome, and was responsible for my freshman 15, my sophomore 15.... This was quite close to my college 3 AM breakfasts. Very good! But since I've lost my college weight, I think it was not be something I make very often!

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I've never made biscuits before and these were really easy and tasted amazing! I was so proud of myself - thanks Bobby : I don't have a biscuit cutter - so I just used a wide mouthed glass and it worked well. The sausage patties and gravy were full of flavor, too. My grocery store didn't have plain ground pork, so I just bought a pound of bulk breakfast sausage and doctored it up with Bobby's ingredients. The gravy was pretty easy to make - I just used the same pan I cooked the sausage in to cook the gravy. I used a tablespoon less butter since there was a lot of fat leftover and was able to scrape up the brown bits into the gravy - yum!

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Biscuits, awesome. The recipe says sausage gravy....This is NOT. I, too prefer my gravy with half and half, so much richer than milk. Also on the show, Bobby said a classic bechamel is made with onions. Huh? Since when. I agree with Stephanie, no bechamel or milk gravy for that matter, calls for onions. Sometimes, the classics are best left alone. Looking forward to try my hand at making my own sausage!

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Biscuits GREAT - but how you did milk/cream gravy yuck!.

sausage/bacon drippings - add flour cook - you do want to brown up the flour a bit in the drippings for flavor - not butter for biscuits and gravy.... Add the milk - I sometimes use half and half for richer gravy. Stir and cook until desired thickness. that's how you make gravy not bechamel sauce. BIG difference.

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I have never been able to create a delicious biscuit until I made this recipe. They were amazing!!! Thank you, Bobby Flay!

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baked biscuits and they were very good

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Sausage: not impressed. Just not that tasty - lacks the zing of professional/commercial sausage. Don't skimp on the salt, you'll need it. A little fennel couldn't hurt either. Cooking them on medium worked better than high, which burned the outside unpleasantly.
Admission: I did not add oil to the sausage recipe, that seemed bizarre, but I did add some to the pan.

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I only made the biscuits, they were great. I will use the recipe over and over again. The cream in the recipe is used to brush the tops of the biscuits before baking, it keeps the tops soft and sticks the pepper to the biscuit.