The Eb B&g* Recipe

Preheat and prepare

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

In a large bowl whisk together 2.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly combined.

Add the 1/2 cup very cold cubed butter to the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-size butter pieces remaining (about 6-8 strokes).

Pour in 1 cup cold buttermilk and gently fold with a spatula until dough just comes together; do not overmix. If dough is sticky, add up to 2 tbs more flour.

Turn dough out 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.

Using a 2.75-inch round cutter (or a glass), press straight down without twisting to cut two biscuits. Re-shape scraps and cut a second if needed to yield two biscuits.

Place biscuits on prepared sheet so sides touch (for taller rise) or spaced slightly apart for crisper sides. Brush tops with 2 tbs heavy cream if using.

Bake 12–15 minutes until tops are golden brown and a toothpick inserted in center comes out clean. Remove and keep warm while finishing other components.

In a medium skillet over medium-high heat, add 12 oz bulk pork sausage. Break up with a spoon and cook until browned and cooked through, about 6–8 minutes. Transfer sausage with most of the rendered fat to a bowl, leaving about 1–2 tbs fat in the skillet. If there isn't enough fat, add 1 tbs unsalted butter.

Reduce heat to medium. Sprinkle 3 tbs all-purpose flour over the fat in the skillet and whisk continuously to form a roux; cook 1–2 minutes until the raw flour smell is gone and roux is lightly golden.

Slowly whisk in 2 cups whole milk, making sure to scrape up browned bits. Whisk until smooth and begin to thicken, about 3–5 minutes.

Stir in 1/4 cup heavy cream, return the cooked sausage and any accumulated juices to the pan. Simmer gently, stirring frequently, until gravy reaches a thick but pourable consistency (it will thicken more as it cools), about 4–6 minutes.

Season with 1 tsp freshly ground black pepper, 1/2 tsp kosher salt, and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep warm over very low heat; if gravy becomes too thick, stir in up to 2–4 tbs milk to loosen.

Peel (optional) and dice the 1 medium russet potato into 1/2-inch cubes. To remove excess starch and help crisping, place diced potatoes in a bowl of cold water for 5 minutes, then drain and pat very dry on a kitchen towel.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs unsalted butter until shimmering.

Add the diced potatoes in a single layer (work in batches if necessary). Cook undisturbed 4–5 minutes to develop a golden crust, then stir or flip pieces and continue cooking another 6–8 minutes until most pieces are tender and browned.

Add 1/2 small diced yellow onion and 1/4 diced green bell pepper (if using) to the potatoes. Continue to cook 3–4 minutes until vegetables are softened and onions translucent.

Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Stir to combine and cook 1 more minute. Remove from heat and fold in 1 tbs chopped fresh parsley if using. Keep warm.

When ready to serve, reheat biscuits briefly in 325°F oven if needed, 3–5 minutes.

Heat a nonstick skillet over medium-low and add 1 tsp unsalted butter. Crack 2 large eggs and cook to order: sunny-side up (cover and cook until whites set), over-easy (cook until whites set, flip and cook 10–20 seconds), over-medium (flip and cook 30–45 seconds), or over-hard (cook until yolk fully set). Season eggs with salt and pepper to taste.

To plate: split each buttermilk biscuit in half. Place two biscuit bottoms on plate, spoon a generous portion of hot pork sausage gravy over both (reserve some gravy for the eggs if desired), place biscuit tops slightly askew, and spoon additional gravy over top so biscuits are smothered.

Arrange breakfast potatoes beside the smothered biscuits. Top the biscuits with the cooked eggs (either on top of the gravy or to the side) and garnish potatoes with a little chopped parsley if desired. Serve immediately.