Name: Sports & Social Carys Sausage & Gravy Benedict Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 tbsp baking powder; 0.5 tsp baking soda; 1 tsp fine salt; 0.5 cup unsalted butter, cold, cubed; 1 cup buttermilk; 2 tbsp extra buttermilk (for brushing); 1 lb sweet or mild pork sausage (bulk); 2 tbsp unsalted butter; 0.25 cup all-purpose flour; 2 cups whole milk; 0.25 cup heavy cream (optional, for richness); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp hot sauce (optional); 4 each large eggs; 8 slices smoked bacon slices; 1 tbsp white wine vinegar or distilled vinegar (for poaching); 6 cups water (for poaching); 1 tsp unsalted butter (for pan, optional); 4 slices American cheese slices; 1 tbsp fresh chives, finely chopped; 0.25 tsp salt; 0.25 tsp freshly ground black pepper (for serving)

Method

Biscuits

Preheat and prepare

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

Mix dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Cut in butter

Add 1/2 cup (cold, cubed) unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and shape

Pour 1 cup cold buttermilk into the flour-butter mixture and gently stir with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and fold it over itself 4–6 times without overworking to create layers.

Cut biscuits

Pat the dough to about 3/4-inch thickness. Use a 2 1/2- to 3-inch round cutter to stamp out 4 biscuits. Gather scraps, gently press once or twice, and cut remaining biscuits as needed (should yield 4 large biscuits). Place on prepared sheet about 1-inch apart. Brush tops with 2 tablespoons buttermilk for a golden finish.

Bake

Bake for 12–15 minutes until biscuits are risen and golden brown on top. Remove from oven and let rest on a rack while you prepare other components.

Sausage & Gravy

Brown the sausage

In a large skillet over medium-high heat, add 1 lb bulk pork sausage and cook, breaking up with a spoon, until no pink remains and some brown bits form, about 6–8 minutes. If sausage is lean and pan looks dry, add 1 tablespoon butter.

Make roux

Push sausage to the sides leaving about 2 tablespoons fat in the pan (add 2 tablespoons unsalted butter if needed). Reduce heat to medium and sprinkle 1/4 cup all-purpose flour over the fat. Stir constantly for 1–2 minutes until the raw flour smell cooks out and the mixture turns slightly golden.

Whisk in milk

Gradually whisk in 2 cups whole milk, bringing mixture to a gentle simmer. Scrape up any browned bits from the bottom. Add 1/4 cup heavy cream if using for extra richness.

Simmer and season

Simmer gently, whisking frequently, until the gravy thickens to a creamy, spoon-coating consistency, about 4–6 minutes. Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if desired. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Eggs & Bacon

Cook bacon

While gravy simmers, heat a large skillet over medium heat. Add 8 slices smoked bacon and cook until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel–lined plate to drain. You can reserve a little bacon fat to flavor the gravy or discard excess.

Prepare poaching water

In a wide shallow saucepan, bring 6 cups water to a gentle simmer (not a boil). Add 1 tablespoon white wine or distilled vinegar. Reduce heat so there are gentle ripples but no rolling boil to prevent eggs from breaking apart.

Poach eggs

Crack each large egg into a small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool and slip one egg into the center. Repeat for remaining eggs, working in batches if needed so eggs have space. Poach until whites are set and yolks are still soft, about 3–4 minutes for runny yolks. Remove eggs with a slotted spoon and drain briefly on paper towels. Keep warm in a shallow bowl in warm water if needed.

Assembly & Finish

Split and toast biscuits

Slice the warm buttermilk biscuits in half. If desired, place cut sides down in a hot skillet with 1 teaspoon butter for 30–60 seconds to toast until lightly golden.

Layer cheese and bacon

Place a slice of American cheese on each toasted biscuit bottom, top with two slices of cooked smoked bacon (or one folded slice if thicker). The residual heat will start to gently melt the cheese; you may place assembled bottoms under a broiler for 30–45 seconds if you want fully melted cheese—watch closely.

Add poached egg

Place one warm poached egg on top of the bacon and cheese on each biscuit bottom.

Ladle gravy and garnish

Generously ladle hot sausage gravy over each benedict, covering the egg and biscuit. Season with a pinch (about 1/8 tsp) salt and a little freshly ground black pepper to taste. Sprinkle finely chopped chives (about 1 teaspoon per serving) over the top for color and freshness.

Serve

Top with the biscuit top or serve open-faced. Serve immediately while eggs are runny and gravy is hot.