Biscuit + Gravy Recipe
jalapeno cheddar biscuit + fennel spiced sausage gravy + crispy kale + fresh herbs + two farm fresh eggs your way
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Ingredients
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Jalapeno Cheddar Biscuits
Fennel Spiced Sausage Gravy
Crispy Kale
Farm Fresh Eggs
Fresh Herbs
Method
Jalapeno Cheddar Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
Incorporate Flavorings
Stir in the cheddar cheese and jalapeno until evenly distributed.
- 3
Add Buttermilk
Pour in the buttermilk and mix until just combined. Do not overmix.
- 4
Shape and Bake
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Fennel Spiced Sausage Gravy
- 5
Cook the Sausage
In a large skillet over medium heat, crumble and cook the ground sausage until browned, about 5-7 minutes.
- 6
Make the Roux
Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- 7
Add Milk and Seasoning
Gradually whisk in the milk, then add the fennel seeds, black pepper, and salt to taste. Stir until the gravy thickens, about 3-5 minutes.
- 8
Add Heat
Adjust seasoning with red pepper flakes if desired, and keep warm until serving.
Crispy Kale
- 9
Prepare the Kale
Preheat your oven to 350°F (175°C). Toss the kale pieces with olive oil and sprinkle with salt.
- 10
Bake the Kale
Spread the kale in a single layer on a baking sheet. Bake for 10-15 minutes until crispy, tossing halfway through.
Farm Fresh Eggs
- 11
Assembly
- 12
Serve the Dish
To serve, split the warm biscuits in half, ladle the fennel sausage gravy over the top, add crispy kale, and place the cooked eggs on the side. Garnish with fresh herbs.