Denver Biscuit Company Recipe
Make Denver Biscuit Company Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Biscuits
Scrambled Eggs & Toppings
Gravy (optional)
Method
Buttermilk Biscuits
- 1
Prepare dry ingredients
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly combined.
- 2
Cut in the butter
Grate 1 cup cold unsalted butter on the large holes of a box grater (or cut into 1/2-inch cubes). Toss butter into the flour mixture and use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse cornmeal with pea-sized butter pieces (about the size of small peas). Keep the butter cold to create flakiness.
- 3
Add buttermilk and form dough
Make a well in the center and pour in 1 1/2 cups cold buttermilk. Stir gently with a fork until dough just comes together and most of the flour is hydrated — do not overmix. If dough seems very dry, add 1 to 2 tablespoons additional buttermilk.
- 4
Fold and pat
Turn the dough onto a lightly floured surface. Using a bench scraper or floured hands, fold the dough onto itself 4 to 6 times to create layers, then pat into a 3/4- to 1-inch-thick rectangle. For taller biscuits, pat to about 1-inch thickness.
- 5
Cut biscuits and bake
Using a 2 1/2- to 3-inch round cutter, press straight down (don’t twist) to cut biscuits; reroll scraps once and cut additional rounds. Place rounds close together (about 1/4 inch apart) on the prepared baking sheet for soft sides, or spaced apart for crisper sides. Brush tops lightly with 2 tablespoons melted butter. Bake in the preheated 425°F oven for 12–15 minutes, rotating halfway, until golden brown on top and bottoms are cooked. Remove and let cool slightly on a rack.
Scrambled Eggs & Assembly
- 6
Prepare eggs
In a medium bowl, crack 6 large eggs and add 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Whisk vigorously until the mixture is smooth and pale yellow with some air incorporated.
- 7
Cook scrambled eggs
Warm a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once melted and foaming, pour in the egg mixture. Using a silicone spatula, push the eggs from the edges to the center in gentle folding motions, cooking low and slow until large, soft curds form. When eggs are about 80% set but still glossy, remove from heat — they will continue to set off heat. Stir in 1 cup shredded cheddar cheese so it melts into the eggs.
- 8
Warm sausage
Warm 6 cooked pork sausage patties in a skillet over medium heat for 2–3 minutes per side until heated through and slightly crisped at the edges. If making gravy, cook bulk sausage in the next section instead and reserve patties for assembly.
- 9
Assemble sandwiches
Slice biscuits in half horizontally. Place a sausage patty on the bottom half, top with a generous scoop of cheesy scrambled eggs, then additional cheddar if desired. Finish with the biscuit top. Optionally drizzle with honey or maple syrup and sprinkle with thinly sliced green onions for a sweet-savory twist.
Gravy (optional)
- 10
Cook sausage and make roux
In a medium skillet over medium heat, crumble and cook 1/2 lb bulk pork sausage until browned and cooked through, about 6–8 minutes. Do not drain the fat. Sprinkle 2 tablespoons all-purpose flour over the sausage and stir for 1–2 minutes to cook the raw flour taste and absorb fat.
- 11
Add milk and season
Slowly whisk in 2 cups whole milk, scraping any browned bits from the pan. Bring the mixture to a gentle simmer, whisking constantly until thickened to a gravy consistency (about 4–6 minutes). Season with 3/4 teaspoon salt and 1/2 teaspoon ground black pepper. If gravy becomes too thick, whisk in additional milk 1 tablespoon at a time until desired consistency is reached.
- 12
Serve
Spoon gravy over bottom biscuit halves, place warmed sausage patty and scrambled eggs on top, then cover with biscuit top. Serve immediately.
