Country Benedict Recipe

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sugar and 1 tsp salt until evenly combined.

Grate or cut 1/2 cup cold unsalted butter into small pieces. Using a pastry cutter or fingers, cut the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in 1 cup cold whole milk and 1/4 cup buttermilk (if using) just until a shaggy dough forms. Do not overmix.

Turn dough onto a lightly floured surface, gently pat to about 3/4-inch thickness. Fold the dough over itself 2 times to create layers, then pat again to 3/4-inch. Use a 2.5-inch biscuit cutter to cut 6 biscuits, pressing straight down without twisting. Gather scraps and gently press to cut remaining biscuits.

Place biscuits on prepared sheet about 1 inch apart. Brush tops with 1 tbsp melted butter.

Bake 12–15 minutes until golden brown and flaky. Remove from oven and keep warm. If making ahead, reheat in a 350°F oven for 6–8 minutes before assembly.

In a bowl, combine 1 lb ground pork sausage, 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper flakes. Mix gently to combine—avoid overworking.

Divide mixture into 6 equal portions (about 2.7 oz / 75 g each) and shape into flat patties slightly larger than the biscuits (they will shrink while cooking).

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add patties (work in batches if necessary) and cook 3–4 minutes per side, until deeply browned and internal temperature reaches 160°F (71°C). Reserve about 2 tbsp drippings in the pan for the gravy; transfer cooked patties to a plate and keep warm.

Crack 6 large eggs into a bowl, add 3 tbsp whole milk, 1/2 tsp salt and 1/4 tsp pepper. Whisk until uniform and slightly frothy.

Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat until foam subsides. Pour eggs into the pan and let sit briefly until edges begin to set.

Using a silicone spatula, gently push set edges toward the center, tilting the pan to let uncooked eggs flow out. Continue folding and gently stirring occasionally until large, soft curds form and eggs are still slightly glossy and moist—about 3–4 minutes total. Remove from heat (eggs will finish cooking in residual heat).

Keep scrambled eggs warm. When ready to assemble, place one American cheese slice on the bottom biscuit, top with scrambled eggs, then add a hot sausage patty and another slice of American cheese if desired (or place cheese on patty so it melts).

In the same skillet with reserved 2 tbsp sausage drippings, melt 4 tbsp unsalted butter over medium heat. If you don't have enough drippings, add butter to make up the amount.

Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 1–2 minutes until the raw flour smell cooks out and the roux turns a light golden color.

Slowly whisk in 2 cups whole milk and 1/4 cup chicken broth (optional) in a steady stream to avoid lumps. Bring to a gentle simmer while whisking; the gravy will thicken in 3–5 minutes.

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in additional milk a tablespoon at a time until desired consistency is reached.

Keep gravy warm over low heat, stirring occasionally. If it forms a skin, whisk briefly before serving.

Split biscuits in half horizontally. On each bottom half, place one slice American cheese, a generous portion of scrambled eggs, one sausage patty, and another slice of cheese if desired.

Place the biscuit tops back on, then ladle 1/3 to 1/2 cup warm country gravy over each stacked biscuit, allowing some to drizzle down the sides.

Garnish with chopped fresh chives, serve immediately while hot, and enjoy.