Biscuits With Cream Gravy, Sausage And Scrambled Eggs
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Ground Pork1 tsp
Onion Powder2 tbsps
Sage (finely chopped fresh)1 tbsp
Thyme (finely chopped fresh)2 tbsps
Canola Oil2 cups
Whole Milk1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1.5 cups
Buttermilk (chilled)1 cup
Heavy CreamDirections:
1
Slice each biscuit in half and put a sausage patty on the bottom half of each
2
Top with cream gravy and parsley
3
Serve 2 biscuits per person with eggs on the side
4
Slice each biscuit in half and put a sausage patty on the bottom half of each
5
Top with cream gravy and parsley
6
Serve 2 biscuits per person with eggs on the side
7
Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper
8
Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld
9
Form the mixture into 8 patties, each 1/2 inch thick
10
Heat a nonstick pan over medium-high heat
11
Cook the patties until golden brown and just cooked through, about 5 minutes per side
12
Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper
13
Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld
14
Form the mixture into 8 patties, each 1/2 inch thick
15
Heat a nonstick pan over medium-high heat
16
Cook the patties until golden brown and just cooked through, about 5 minutes per side
17
Melt the butter in a small saucepan over medium heat
18
Whisk in the flour and cook for 1 minute without browning
19
Slowly whisk in the warm milk
20
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes
21
Season with 1 teaspoon salt and 1/4 teaspoon pepper
22
Serve warm
23
Put the milk in a small saucepan and bring to a simmer over medium heat
24
Melt the butter in a small saucepan over medium heat
25
Whisk in the flour and cook for 1 minute without browning
26
Slowly whisk in the warm milk
27
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes
28
Season with 1 teaspoon salt and 1/4 teaspoon pepper
29
Serve warm
30
Put the milk in a small saucepan and bring to a simmer over medium heat
31
Preheat the oven to 450 degrees F
32
Line a large baking sheet with parchment paper
33
Combine the flour, baking powder, baking soda and salt in a large bowl
34
Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal
35
Add the buttermilk and mix gently until the mixture just begins to come together
36
Scrape the dough onto a lightly floured counter
37
Pat into a 10-by-12-inch rectangle, about 3/4 inch thick
38
Use a 2-inch round cutter to cut out biscuits
39
Press together the scraps and repeat
40
Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total)
41
Bake until light golden brown, 12 to 15 minutes
42
Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly
43
Photograph by Con Poulos Preheat the oven to 450 degrees F
44
Line a large baking sheet with parchment paper
45
Combine the flour, baking powder, baking soda and salt in a large bowl
46
Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal
47
Add the buttermilk and mix gently until the mixture just begins to come together
48
Scrape the dough onto a lightly floured counter
49
Pat into a 10-by-12-inch rectangle, about 3/4 inch thick
50
Use a 2-inch round cutter to cut out biscuits
51
Press together the scraps and repeat
52
Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total)
53
Bake until light golden brown, 12 to 15 minutes
54
Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly
55
Photograph by Con Poulos