Bear Hug Recipe
two fresh biscuits smothered in a generous helping of creamy sausage gravy served with two eggs any style, potato, and pork side
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Sausage Gravy
Eggs
Potatoes
Pork Side
Method
Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Mix in Milk
Gradually stir in the milk until just combined. Do not overmix; the dough should be slightly sticky.
- 3
Shape the Biscuits
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 4
Bake the Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and set aside.
Sausage Gravy
- 5
Cook the Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked, about 5-7 minutes.
- 6
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 7
Add Milk and Seasoning
Gradually whisk in the milk, stirring constantly until the gravy thickens. Season with black pepper and salt. Simmer for 3-5 minutes, then remove from heat.
Eggs
- 8
Cook the Eggs
Prepare eggs any style (scrambled, fried, poached, etc.) according to your preference.
Potatoes
- 9
- 10
Pork Side
- 11
Cook the Pork Side
Cook the bacon or sausage links in a skillet over medium heat until crispy and browned. Drain on paper towels.