The Moneyball Recipe

Preheat and prepare

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

In a large bowl whisk together 2.5 cups flour, 1 tbs baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly distributed.

Add 0.5 cup cold cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized lumps remain (a few larger pieces are okay).

Make a well in the center and pour in 1 cup cold buttermilk. Fold gently with a spatula until the dough just comes together; do not overmix. If dough seems dry, add up to 2 tbs more buttermilk, 1 tbs at a time.

Turn the dough onto a lightly floured surface and gently pat to about 1-inch thickness. Fold the dough over itself 2 times to create layers, then pat again to 1-inch thickness.

Using a 2.5–3 inch biscuit cutter (or a floured glass) press straight down—do not twist—into the dough to cut biscuits. Gather scraps and repeat until you have 6–8 biscuits.

Place biscuits on prepared baking sheet so they touch slightly for higher rise. Brush tops with 1/4 cup extra buttermilk if using.

Bake 12–15 minutes until golden brown and risen. Remove and keep warm, loosely tented with foil.

While biscuits bake, brown 12 oz bulk breakfast sausage in a large skillet over medium heat, breaking it up with a spoon, until no pink remains and fat is rendered, about 6–8 minutes.

If the skillet is very dry, add 1 tbs butter. Sprinkle 3 tbs flour over the cooked sausage and stir to coat; cook 1–2 minutes to remove raw flour taste.

Gradually whisk in 2 cups whole milk (and 1/4 cup heavy cream if using), scraping up browned bits. Bring to a gentle simmer while stirring; the gravy will thicken as it heats, about 4–6 minutes.

Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning—add more pepper or a pinch more salt if needed. Keep gravy warm over the lowest heat; if it thickens too much, thin with a splash of milk.

About 3–4 minutes before serving, heat a nonstick skillet over medium-low heat and add 1 tbs butter or neutral oil to coat.

Crack 4 large eggs into the pan, spacing them evenly. Cook until whites are set but yolks remain runny, about 3–4 minutes for over-easy style. If you prefer the tops set but yolks still runny, spoon some hot fat or a little gravy over the whites briefly.

Season eggs with salt and pepper to taste. For fully confident over-easy eggs, gently flip each egg with a spatula and cook 10–20 seconds on the second side, then remove from pan.

Split biscuits in half and place on plates (bottom halves first). Spoon a generous portion of sausage gravy over each bottom half.

Top each with an over-easy egg, placing the egg yolk-centered on the gravy so it can break and mingle with the sauce when cut.

Sprinkle 2 tbs chopped fresh chives or parsley over the plate and add hot sauce or chili oil to taste, if using. Serve immediately so biscuits remain warm and yolks are runny.