The Big Al Recipe

Preheat

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

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.

Cut in butter

Add the 6 tbs cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 4–6 minutes).

Add buttermilk

Make a well in the center and pour in 3/4 cup cold buttermilk (see note). Stir gently with a fork until the dough just comes together; do not overmix. If dough seems dry, add additional buttermilk 1 tbs at a time until it holds together but is still shaggy.

Shape and cut

Turn dough out onto a lightly floured surface, fold it over onto itself 3–4 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3 inch biscuit cutter to cut rounds (do not twist the cutter). Re-roll scraps once to cut additional biscuits.

Bake

Place biscuits on the prepared sheet close together for taller sides or spaced for crispier edges. Brush tops lightly with extra buttermilk if desired. Bake in the preheated oven for 12–15 minutes, until golden brown. Remove from oven and keep warm.

Brown sausage

While biscuits bake, heat a large skillet over medium-high heat. Add 1 lb bulk pork sausage and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Leave the rendered fat in the skillet, but spoon off and reserve excess if there's more than 3–4 tbs.

Make roux

Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour evenly over the browned sausage and fat. Stir constantly for 1–2 minutes to cook the flour and remove raw taste; this will create a paste that absorbs liquids.

Add liquids and simmer

Slowly whisk in 2 cups whole milk and 1/2 cup chicken stock (or water) in small increments to prevent lumps. Bring mixture to a gentle simmer while whisking or stirring continuously. As it simmers, the gravy will thicken; simmer for 3–5 minutes until it reaches desired creamy consistency. If too thick, thin with extra milk or stock 1 tbsp at a time.

Season

Season gravy with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (optional). Taste and adjust seasoning. Keep gravy warm on the lowest heat, stirring occasionally to prevent sticking.

Fry eggs over easy

In a separate nonstick skillet, heat 2 tbs unsalted butter over medium heat until foamy. Crack 4 large eggs into the pan (work in batches if necessary). Cook until whites are mostly set, about 2 minutes, then gently flip each egg and cook 20–30 seconds more for over-easy yolks. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Assemble The Big Al

Split biscuits in half and place two halves on each plate. Spoon a generous ladleful of sausage gravy over the bottom halves of the biscuits (about 1/3–1/2 cup per biscuit depending on preference). Place a fried over-easy egg on top of each gravy-covered biscuit half. Crown with the biscuit top if desired, or serve open-faced.

Garnish and serve

Sprinkle finely chopped fresh chives over the eggs and gravy (about 1 tbs total). Serve immediately while biscuits are warm and gravy is hot.