Eggs Biscuits Benedict And Gravy Recipe
1/2 order
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Ingredients
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Biscuits
Eggs
Gravy
Method
Biscuits
- 1
Preheat Oven
Preheat your oven to 450°F (230°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
Cut in Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Milk
Pour in the milk and stir gently until just combined. Do not overmix.
- 5
Shape and Bake
Turn the dough onto a floured surface, pat it into a 1-inch thick round, and cut into biscuits. Place on a baking sheet and bake for 12-15 minutes until golden brown.
Eggs
- 6
Prepare Poaching Water
In a saucepan, bring water to a gentle simmer. Add the vinegar to the water.
- 7
Poach Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water. Cook for 3-4 minutes for soft yolks or longer if desired. Remove with a slotted spoon and set aside.
Gravy
- 8
Cook Sausage
In a skillet, cook the ground sausage over medium heat until browned and cooked through, breaking it up with a spoon as it cooks.
- 9
Make Roux
Sprinkle the flour over the cooked sausage and stir for about 1 minute to form a roux.
- 10
Add Milk
Slowly whisk in the milk, stirring constantly until the gravy thickens. Season with salt and black pepper to taste.