Smokehouse Style Cheddar Biscuits & Gravy Recipe
12-hour brisket, peppered country bacon gravy, two fried eggs
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Ingredients
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For the Biscuits
For the Gravy
For the Eggs
Method
To Make the Biscuits
- 1
Prepare the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Using a pastry cutter or your fingers, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Cheese
Fold in the shredded sharp cheddar cheese until evenly distributed.
- 5
Mix Wet Ingredients
Add the buttermilk to the dry ingredients, stirring until just combined. Be careful not to overmix.
- 6
Shape the Biscuits
Turn the dough out onto a floured surface, pat it into a 1-inch thick rectangle, and cut out biscuits using a biscuit cutter.
- 7
Bake
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
To Make the Gravy
- 8
Cook the Bacon
In a large skillet over medium heat, cook the peppered country bacon until crispy. Remove from the skillet and crumble.
- 9
Make the Roux
In the same skillet, leave a bit of bacon grease (about 1 tablespoon) and add 1 tablespoon of all-purpose flour, stirring continuously for about 1 minute.
- 10
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Cook until the gravy thickens, about 3-5 minutes.
- 11
Season the Gravy
Add the crumbled bacon, shredded brisket, and season with salt and black pepper to taste. Stir to combine and heat through.
To Cook the Eggs
- 12
Fry the Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and fry to your desired doneness.
