Biscuits and Gravy with Scrambled Eggs and Bacon

Ingredients:

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup milk

For the Gravy:

1 pound breakfast sausage

1/4 cup all-purpose flour

2 1/2 cups milk

Salt and pepper to taste

For the Scrambled Eggs:

6 large eggs

1/4 cup milk or cream

Salt and pepper to taste

1 tablespoon butter

For the Bacon:

8–10 slices of bacon

Instructions:

Prepare the Biscuits:

Preheat oven to 425°F (220°C).

In a bowl, mix flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add milk and mix until dough forms. Turn out onto a floured surface, knead lightly, and roll to 1-inch thickness. Cut into rounds with a biscuit cutter.

Place on a baking sheet and bake for 12–15 minutes or until golden.

Cook the Bacon:

While the biscuits bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels.

Make the Gravy:

In the same skillet, cook sausage until browned. Do not drain the grease.

Sprinkle flour over the sausage and stir to coat. Cook for 1–2 minutes.

Gradually add milk, stirring constantly, until the gravy thickens. Season with salt and pepper.

Scramble the Eggs:

In a bowl, whisk eggs, milk, salt, and pepper.

Melt butter in a skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until eggs are set and fluffy.

Assemble and Serve:

Split the biscuits in half and top with sausage gravy. Serve alongside scrambled eggs and bacon.

Enjoy this hearty breakfast feast!