B&g Breakfast Recipe
Two biscuits smothered in our house-made sausage gravy, served with two eggs any style
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Ingredients
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Biscuits
Sausage Gravy
Eggs
Method
Biscuits
- 1
Prepare Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.
- 2
Cut in Butter
Add 0.5 cups of cold butter, cut into small pieces, to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3
Add Milk
Stir in 3 tablespoons of milk until just combined. Do not overmix.
- 4
Shape Biscuits
Turn the dough onto a floured surface, gently knead it a few times, then pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass.
- 5
Bake Biscuits
Preheat the oven to 425°F (220°C) and place the biscuits on a baking sheet. Bake for 12-15 minutes or until golden brown.
Sausage Gravy
- 6
Cook Sausage
In a skillet over medium heat, cook 1 pound of ground sausage until browned and fully cooked, breaking it apart with a spatula.
- 7
Make Roux
Sprinkle 0.25 cups of all-purpose flour over the cooked sausage and stir for about 1-2 minutes to create a roux.
- 8
Add Milk
Slowly whisk in 2 cups of milk, ensuring there are no lumps. Continue to cook until the gravy thickens, about 5-7 minutes.
- 9
Season Gravy
Add 0.5 teaspoons of salt and 0.5 teaspoons of black pepper to taste. Stir well and remove from heat.
Eggs
- 10
Cook Eggs
In a non-stick skillet, cook 2 eggs any style (scrambled, fried, or poached) according to your preference. Season with salt and pepper to taste.