Frog Eyes* Recipe
FRESH BAKED BISCUITS SMOTHERED WITH LOCAL SAUSAGE GRAVY, TOPPED WITH 2 EGGS (ANY STYLE)
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 & Finishing
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Keep a rimmed sheet if biscuits spread.
- 2
Combine dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.
- 3
Cut in butter
Add 1/2 cup cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 4
Add buttermilk
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together; do not overmix. If dough seems very dry, add up to 1-2 tbsp additional buttermilk.
- 5
Fold and shape
Turn dough out onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, then pat to about 3/4-inch thick. Use a 2.5–3 inch biscuit cutter and press straight down (do not twist) to cut rounds. Gather scraps and repeat; avoid overworking.
- 6
Sausage Gravy
- 7
Brown the sausage
In a large skillet over medium heat, melt 1 tbsp butter. Add 1 lb local bulk breakfast sausage, breaking it into small pieces with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Do not drain the rendered fat — you want some for flavor. If sausage is very lean, add 1 tbsp additional butter or 1–2 tbsp oil.
- 8
Make roux
Push the browned sausage to one side of the pan (or remove briefly to a bowl leaving fat). Sprinkle 1/4 cup all-purpose flour over the fat and sausage. Stir constantly for 1–2 minutes to cook the flour, forming a paste and slightly toasting the flour — this removes raw flour taste and thickens the gravy.
- 9
Add milk and simmer
Slowly pour in 2 cups whole milk while whisking or stirring vigorously to avoid lumps. Bring the mixture to a gentle simmer and cook, stirring frequently, until gravy thickens, about 4–6 minutes. If gravy becomes too thick, stir in up to 2 tbsp hot water or milk to reach desired consistency.
- 10
Season
Season gravy with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes if using. Taste and adjust seasoning. Keep gravy warm on lowest heat, stirring occasionally. If you removed sausage earlier, return it to the pan and incorporate.
Eggs & Finishing
- 11
Cook eggs
About 5 minutes before biscuits finish or when gravy is warm, heat a nonstick skillet over medium-low. Add 1 tbsp butter or oil. Crack 2 large eggs into the pan and cook to order: for sunny-side up cook gently 3–4 minutes until whites set but yolks runny; for over-easy cook 2–3 minutes then flip and cook 30–60 seconds; for scrambled whisk eggs first and cook, stirring until softly set. Season eggs with 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper.
- 12
- 13