Biscuits And Loukaniko Gravy Recipe

Preheat and dry ingredients

Preheat oven to 450°F (230°C). In a large bowl whisk together 2.5 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon sugar until evenly combined.

Cut in butter

Add the cold cubed butter (6 tablespoons) to the flour mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until pea-sized bits of butter remain and the mixture resembles coarse crumbs.

Add herbs and liquid

Stir in the chopped parsley (2 tbsp), dill (1 tbsp) and chives (1 tbsp). Make a well in the center and pour in 1 cup buttermilk. Gently fold with a spatula until dough just comes together — do not overmix.

Shape and bake

Turn dough out onto a lightly floured surface, pat to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut rounds (reforming scraps as necessary). Place biscuits on a baking sheet 1 inch apart. Bake 12–14 minutes until golden brown on top. Keep warm.

Cook sausage

Heat 1 tablespoon olive oil in a 10" skillet over medium heat. Add removed-casing loukaniko (12 oz) and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer most of the sausage to a bowl, leaving about 1–2 tablespoons of rendered fat in the pan.

Sauté aromatics

Add the diced onion (1/2 cup) to the pan with the rendered fat and a touch of olive oil if needed. Sauté until soft and translucent, about 4 minutes. Add minced garlic (2 cloves) and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 2 tablespoons flour over the onion/sausage fond and stir continuously for 1–2 minutes to cook off raw flour taste and form a light roux.

Build gravy

Slowly whisk in 1.5 cups chicken stock, scraping up browned bits. Add 1/2 cup whole milk and 1 teaspoon tomato paste, stirring until smooth. Reduce heat to medium-low and simmer gently until the gravy thickens, about 4–6 minutes.

Season and finish

Return the browned sausage to the pan, stir to combine. Add 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon juice. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley just before serving. Keep warm on very low heat.

Par-cook potatoes

While biscuits bake, place diced potatoes (1 lb) in a pot of cold salted water, bring to a simmer and cook 5 minutes to par-cook. Drain and let steam-dry for a minute.

Crisp potatoes

Heat 1.5 tablespoons olive oil in a heavy skillet over medium-high heat. Add the potatoes in a single layer and let brown undisturbed for 3–4 minutes. Toss and continue to cook, seasoning with 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper, until golden and tender about 8–10 minutes total. Finish with 1 tablespoon chopped parsley.

Cook over-easy eggs

In a small nonstick skillet heat 1 tablespoon butter over medium-low. Crack two large eggs into the pan. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook until whites are set, about 2–3 minutes, then carefully flip and cook 15–30 seconds for runny yolks (over easy). Remove from heat and keep warm.

Split one or two warm herbed biscuits and place on each plate. Spoon a generous portion of loukaniko gravy over the biscuits so the sausage and sauce cover the tops. Top with two over-easy eggs (one per biscuit if serving two). Add a portion of breakfast potatoes to the side.

Garnish with extra chopped parsley (1 tbsp) and a few drops of hot sauce if desired. Serve immediately while hot.