B & G Recipe

Cooking Instructions

1. 1

   Make the Biscuits

   Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Stir until just combined. Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes, or until golden brown.

2. 2

   Prepare the Gravy

   In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove the sausage and set aside. Leave the drippings in the skillet. Add the chopped poblano peppers and sauté for about 3-4 minutes. Sprinkle in flour and stir for 1 minute to form a roux. Gradually whisk in milk and bring to a simmer. Cook until thickened, about 5-7 minutes. Stir in cooked sausage and season with black pepper and red pepper flakes.

3. 3

   Cook the Eggs

   In a separate skillet, cook the farm fresh eggs to your preference (fried, scrambled, etc.).

4. 4

   Assemble the Dish

   To serve, split a biscuit in half, spoon the sausage and poblano gravy over the top, and add the cooked egg. Sprinkle with chopped pecan bacon.