Trainwreck Recipe
house buttermilk biscuit topped with house pork sausage, fresh bacon, avocado, scrambled eggs, and American cheese smothered in sausage gravy
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Ingredients
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Biscuits
Sausage & Gravy
Eggs & Cheese
Pork & Bacon
Finishes
Method
Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Mix dry ingredients
In a large bowl whisk together 2 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt until evenly combined.
- 3
Cut in butter
Add 1/2 cup cold cubed butter to the flour mixture. Use a pastry cutter or two forks (or pulse briefly in a food processor) to cut the butter until the mixture resembles coarse crumbs with pea-sized pieces.
- 4
Add buttermilk and form dough
Pour 1 cup cold buttermilk into the flour-butter mixture. Stir gently with a wooden spoon until the dough just comes together and is shaggy — do not overwork.
- 5
Shape and bake
Turn dough onto a lightly floured surface, fold a couple times to bring the dough together, then pat or roll to about 3/4" thickness. Use a 2 1/2" round cutter and press straight down (don't twist) to cut 6–8 biscuits. Place on prepared sheet about 1" apart. Brush tops with 2 tbsp heavy cream. Bake 12–15 minutes until golden brown and cooked through. Remove and keep warm.
Sausage & Gravy
- 6
Brown sausage
In a large skillet over medium-high heat, add the 1 lb ground pork sausage. Break into bite-size pieces and cook until nicely browned and cooked through, 8–10 minutes. If the sausage is very lean, add 1 tbsp butter to the pan while browning. Using a slotted spoon, transfer about 1/2 cup of cooked sausage to a small bowl and reserve for topping.
- 7
Make roux with reserved fat
Leave about 2 tbsp of the rendered fat in the pan (add 2 tbsp unsalted butter if needed). Reduce heat to medium. Sprinkle 1/3 cup flour over the fat and whisk continuously for 1–2 minutes until the raw flour taste cooks off and the mixture is lightly golden.
- 8
Finish gravy
Slowly whisk in 3 cups whole milk, a little at a time, scraping up browned bits. Bring to a gentle simmer, whisking to prevent lumps. Simmer until thickened, 6–8 minutes. Stir in 1 tsp salt, 1 tsp freshly cracked black pepper, and 1/4 tsp red pepper flakes if using. Stir the reserved browned sausage back into the gravy and keep warm on low, stirring occasionally. Taste and adjust seasoning.
Eggs & Cheese
- 9
Prep eggs
In a medium bowl crack 6 eggs, add 3 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until homogenous and slightly frothy.
- 10
Cook scrambled eggs
Heat 1 tbsp butter in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan. Using a rubber spatula, gently pull the eggs from the edges to the center, folding as they set. Cook slowly until soft curds form and eggs are just set but still moist, about 4–5 minutes. Remove from heat—they will finish setting off the heat.
- 11
Pork & Bacon
- 12
Finishes & Assembly
- 13
Prepare avocado
Halve and pit the ripe avocado. Scoop flesh into a small bowl and mash lightly with a fork. Season with 1/2 tsp kosher salt to taste. Alternatively, slice if you prefer slices on the sandwich.
- 14
Assemble Trainwreck
Split each warm biscuit in half. On the bottom half, place a generous spoonful of sausage gravy first (this helps adhere toppings), then a portion of the house pork sausage (reserved pieces), followed by 1 slice of American cheese and a portion of the scrambled eggs with melted cheese. Add 1 strip of cooked bacon (or two halves) and 2–3 tbsp mashed avocado (or a few avocado slices). Spoon more warm sausage gravy over the top and place the biscuit top on. Repeat for remaining biscuits.
- 15
