Ingredients
- 8 Black Pepper Buttermilk Biscuits (see below)
- 8 Sausage Patties (see below)
- Cream Gravy (see below)
- Chopped fresh parsley leaves
- for garnish
- Scrambled eggs
- for serving
- 1 pound ground pork
- 2 cloves garlic
- smashed and chopped into a paste
- 1 teaspoon onion powder
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- Put the milk in a small saucepan and bring to a simmer over medium heat.
- 4 cups all-purpose flour
- plus more for shaping
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter
- cut into small pieces
- plus 4 tablespoons ( 1/2 stick)
- melted
- 1 1/2 cups buttermilk
- chilled
- 1/2 cup heavy cream
- Freshly ground pepper
Instructions
- Slice each biscuit in half and put a sausage patty on the bottom half of each.
- Top with cream gravy and parsley.
- Serve 2 biscuits per person with eggs on the side.
- Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper.
- Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
- Form the mixture into 8 patties, each 1/2 inch thick.
- Heat a nonstick pan over medium-high heat.
- Cook the patties until golden brown and just cooked through, about 5 minutes per side.
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for 1 minute without browning.
- Slowly whisk in the warm milk.
- Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes.
- Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Serve warm.
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl.
- Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
- Add the buttermilk and mix gently until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter.
- Pat into a 10-by-12-inch rectangle, about 3/4 inch thick.
- Use a 2-inch round cutter to cut out biscuits.
- Press together the scraps and repeat.
- Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total).
- Bake until light golden brown, 12 to 15 minutes.
- Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
- Photograph by Con Poulos
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