The Entire Farm Recipe

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

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

Cut cold cubed butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.

Make a well and pour in 1 cup buttermilk. Gently stir until dough just comes together; if too dry add up to 1/4 cup milk. Do not overmix.

Turn dough onto a lightly floured surface, pat to 1-inch thickness, fold once, and pat again to 1-inch. Use a 2.5–3 inch biscuit cutter to cut rounds, pressing straight down—do not twist.

Place biscuits on prepared sheet close together for taller biscuits. Brush tops lightly with a little milk if desired. Bake 12–14 minutes until golden. Keep warm.

Pound each chicken breast to an even 1/2–3/4 inch thickness. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Marinate

Place breasts in a shallow bowl with 1 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate 30 minutes (can do up to 4 hours).

In a shallow dish whisk together 1 cup flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Heat 2–3 inches vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from marinade, let excess drip off, then dredge thoroughly in seasoned flour, pressing to adhere. Shake off excess.

Fry chicken in batches 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan.

While chicken fries, preheat oven to 400°F (if using oven) or use a skillet. For oven: arrange bacon on a rack-lined sheet and bake 12–18 minutes until crisp. For skillet: fry over medium heat, turning, until crisp, about 8–10 minutes.

Transfer cooked bacon to paper towels to drain. Keep warm. Reserve 1–2 tbs bacon fat for hash browns if desired.

In a large skillet over medium-high heat, brown 12 oz bulk pork sausage, breaking it into small pieces, until no pink remains and fat renders (6–8 minutes).

If pan is very greasy, spoon off all but about 1 tablespoon of fat. Add 1 tablespoon butter and melt. Sprinkle 3 tablespoons flour over the sausage and fat; stir and cook 1–2 minutes to remove raw flour taste.

Gradually whisk in 2 cups whole milk until smooth. Bring to a gentle simmer and cook, stirring frequently, until gravy thickens, about 4–6 minutes. Stir in 1/4 cup heavy cream if using for extra richness.

Season with 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning. Keep warm on very low heat; stir occasionally to prevent skin forming.

Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 2 tablespoons vegetable oil (or reserved bacon fat) in a large nonstick skillet over medium-high heat until shimmering. Add shredded potatoes in an even layer and press down with a spatula.

Cook undisturbed 4–5 minutes until deeply golden underneath. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep warm in a low oven.

Cook eggs to order: For sunny-side up, heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into skillet, cover, and cook until whites set but yolks still runny, 3–4 minutes. For over-easy, cook 2–3 minutes then flip and cook 15–30 seconds. For scrambled, whisk eggs with 1/4 tsp salt and 1/4 tsp pepper and cook gently with 1 tablespoon butter until soft curds form.

Split biscuits horizontally and place open-faced on plates (bottom and top halves separated). On the bottom half, place a fried chicken breast. Top the chicken with 2–3 slices of cooked bacon (broken to fit) and a generous handful (about 1/4 cup) of shredded cheddar.

Ladle hot sausage gravy over the chicken and cheese (about 1/3–1/2 cup each, more if desired). Place eggs any style on top of or next to the stack, depending on preference.

Serve each portion with a generous scoop (about 1 cup) of crispy hash browns on the side. Garnish with chopped parsley or chives if desired.

Enjoy immediately while biscuits, chicken and gravy are hot.