Biscuits Acapulco Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour it.

Combine dry ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly distributed.

Cut in butter: Add 1/2 cup (cold, cubed) butter to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Work quickly to keep butter cold.

Add buttermilk: Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a fork or spatula until the dough just comes together. Do not overmix; it should be shaggy and slightly sticky.

Turn out and fold: Turn the dough onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, pressing gently—do not knead. Pat to about 1-inch thickness.

Cut biscuits: Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down without twisting to cut 8 biscuits. Re-shape scraps once and cut remaining biscuits.

Brush and bake: Place biscuits on the prepared sheet about 1 inch apart for crisper sides or touching for taller sides. Brush tops with 2 tbsp heavy cream. Bake at 425°F (220°C) for 12–15 minutes, until golden brown. Remove and keep warm.

Brown the sausage: While biscuits bake, heat a large skillet over medium-high heat. Add 1 lb bulk breakfast sausage, breaking it up with a spatula. Cook 6–8 minutes until no pink remains and bits start to brown. Drain off and reserve about 1–2 tablespoons of fat in the pan; discard excess (leave fat for flavor).

Make the roux in pan: Reduce heat to medium. Sprinkle 3 tbsp flour evenly over the cooked sausage and fat. Stir and cook 1–2 minutes to eliminate raw flour taste, stirring to coat the meat and absorb fat.

Add milk and simmer: Gradually whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Whisk continuously to break lumps and integrate the flour. Simmer 3–5 minutes until gravy thickens to a spoon-coating consistency.

Season and adjust: Stir in 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in up to 1/4 cup hot water or additional milk, a tablespoon at a time, until desired consistency is reached.

Keep warm: Reduce heat to low and keep the gravy warm, stirring occasionally, while finishing eggs and plating.

Cook the eggs: In a nonstick skillet, melt 2 tbsp butter over medium-low heat. Crack 4 large eggs into a bowl, season with 1/4 tsp salt and 1/4 tsp black pepper, then scramble gently. Cook, stirring slowly, until softly set and creamy, about 3–4 minutes. Alternatively, fry or prepare eggs as desired (sunny-side up or over-easy) and adjust cooking time accordingly.

Split biscuits: Split biscuits in half horizontally and place two halves on each serving plate (4 biscuits yield 2 plates) or arrange per desired plating.

Assemble: Spoon a generous portion of sausage gravy over the bottom biscuit half, place the top biscuit half or leave open-faced. Add the cooked eggs to the plate alongside or atop the biscuit and gravy as preferred.

Garnish and serve: Sprinkle 1 tbsp chopped fresh parsley (optional) over the gravy and eggs. Serve immediately.