Buttermilk Biscuits with Eggs and Sausage Gravy

Photo: Buttermilk Biscuits with Eggs and Sausage Gravy

TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Sausage
  • 1 pound ground pork
  • 2 cloves garlic, smashed and chopped to a paste
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon onion powder
  • 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • Black Pepper Buttermilk Biscuits
  • 4 cups all-purpose flour, plus more to dust
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces
  • 1 1/2 cups cold buttermilk
  • 1/2 cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
  • Cream Sauce
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Scrambled Eggs
  • 8 large eggs, lightly beaten
  • Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Cook's Note: The sausage can be prepared 8 hours in advance and refrigerated. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F.

Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.

Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack. Yields: 10 to 12 biscuits

For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase 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; season with the salt and pepper. Keep warm. Yield: 2 cups

For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.

Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 15 reviews

  • on April 27, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2013

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How