Sausage & Gravy Recipe
Griddled buttermilk biscuit, lamb gravy, two sunny side eggs
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Ingredients
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Biscuits
Gravy
Eggs
Method
Biscuits
- 1
Prepare the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Mix in Buttermilk
Make a well in the center of the dry ingredients and pour in the buttermilk. Stir gently until just combined, being careful not to overmix.
- 3
Shape and Bake
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter. Place them on a baking sheet and bake at 425°F (220°C) for 12-15 minutes or until golden brown.
Gravy
- 4
Cook the Lamb
In a skillet over medium heat, add the ground lamb. Cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes.
- 5
Make the Roux
Sprinkle the flour over the cooked lamb and stir to combine. Cook for 1-2 minutes until the raw flour smell is gone.
- 6
Add Milk and Season
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5-10 minutes. Season with salt, black pepper, garlic powder, and onion powder.
Eggs
- 7
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper to taste.