POACHED EGGS BISCUITS & GRAVY
Print Recipe
Servings
10 biscuits
Servings
10 biscuits
POACHED EGGS BISCUITS & GRAVY
Print Recipe
Servings
10 biscuits
Servings
10 biscuits
Ingredients
GRAVY
Servings: biscuits
Instructions
BISCUITS
  1. Preheat the oven at 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  3. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  4. Turn the dough out onto a floured board. Gently pat the dough until it’s about ½” thick (don’t use a rolling pin). Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  5. Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
  6. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.
GRAVY
  1. Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.
  2. Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.
  3. Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.
HOW TO POACH AN EGG
  1. Add a dash of white vinegar to a medium pot of boiling water. Crack an egg into a ramekin or cup.
  2. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon to drain any excess water.
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet, and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.