Country Benedict Recipe

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

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

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 strokes). Keep the butter cold.

Pour 3/4 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon or rubber spatula until a shaggy dough forms and most of the flour is hydrated. Do not overmix.

Turn the dough onto a lightly floured surface. Fold it over itself 3–4 times to build layers, then gently pat to about 3/4-inch thickness. Using a 2.5–3 inch biscuit cutter, stamp out 4 biscuits. Re-roll scraps once and cut additional biscuits if desired.

Place biscuits on the prepared sheet about 1 inch apart for taller sides. Brush tops with 2 tbs buttermilk if using for a golden finish.

Bake 12–14 minutes, until risen and golden brown. Remove from oven and let rest while preparing other components.

Divide the 12 oz ground sausage into 4 equal portions (about 3 oz each). Shape each portion into a patty about 3 inches across and 1/2-inch thick. Season lightly with 1/4 tsp salt and 1/4 tsp pepper if desired.

Heat a large skillet over medium heat and add 1 tsp neutral oil. When shimmering, add the patties and cook 3–4 minutes per side, until nicely browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm. Leave rendered fat in pan for gravy.

If you removed the pan from heat, return the skillet with any rendered fat from the patties to medium heat. Add 8 oz additional ground sausage (or chopped scraps) and cook until fully browned, breaking into small pieces, about 4–5 minutes.

Sprinkle 3 tablespoons flour evenly over the browned sausage and stir to coat. Cook the roux for 1–2 minutes to remove raw flour taste, stirring constantly.

Slowly pour in 2 cups whole milk while stirring to avoid lumps. Bring the mixture to a gentle simmer. Stir frequently as it thickens (about 4–6 minutes). If the gravy becomes too thick, add up to 1/4 cup additional milk to reach desired consistency.

Season with 1 tsp freshly ground black pepper and 1/2 tsp salt, taste and adjust seasoning. Keep the gravy warm on very low heat, stirring occasionally.

Fill a wide shallow saucepan with about 6 cups water and bring to a gentle simmer (bubbles rising, not a rolling boil). Add 1 tsp vinegar and 1/4 tsp salt to the water.

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water gently to create a small whirlpool (optional, helps shape whites). Slip one egg into the water from the ramekin, repeat with remaining eggs, leaving some space between them.

Poach eggs for 3–4 minutes for set whites and runny yolks, or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to gently lift an egg and tap the yolk — it should be tender. Remove eggs to a paper towel-lined plate to drain briefly.

Slice each warm biscuit in half horizontally and spread a little of the 2 tbs butter on the cut sides if desired.

Place the bottom half of a biscuit on the plate. Top with one warm sausage patty, then place a poached egg on the patty. Spoon a generous amount of hot country sausage gravy over the egg and patty so it spills over the sides. Finish with the biscuit top (tilted or placed on side).

Repeat to make 2 servings (each serving uses 2 biscuits, 2 sausage patties and 2 eggs) or assemble all four for family-style. Sprinkle with 1 tablespoon chopped chives or parsley and add hot sauce if desired.

Serve immediately while everything is hot.