Biscuits and Gravy

  0.0 – 0 reviews  • Gravy
Level: Easy
Total: 1 hr
Active: 45 min
Yield: 4 to 6 servings

Ingredients

  1. 4 cups all-purpose flour, plus more for dusting
  2. 2 tablespoons baking powder
  3. 2 tablespoons sugar
  4. 1 tablespoon kosher salt
  5. 1 1/2 teaspoons baking soda
  6. 1/4 cup shortening
  7. 2 sticks cold unsalted butter, plus 2 tablespoons for work surface
  8. 2 3/4 cups buttermilk
  9. 4 slices bacon, chopped
  10. 8 ounces ground pork
  11. 1 teaspoon ground fennel
  12. 1 teaspoon garlic powder
  13. 1 teaspoon smoked paprika
  14. Pinch chile flakes
  15. 2 tablespoons all-purpose flour
  16. 1/2 cup whole milk, plus more if needed
  17. 2 fresh sage leaves, chopped
  18. Kosher salt and freshly ground black pepper
  19. 1/4 cup parsley leaves, chopped
  20. 2 teaspoons canola oil
  21. 4 large eggs
  22. 2 scallions, sliced on a bias, for garnish

Instructions

  1. For the biscuits: Preheat the oven to 425 degrees F.
  2. Combine the flour, baking powder, sugar, salt and baking soda in a large bowl. Add the shortening and work it into the flour using your fingertips until the mixture resembles coarse cornmeal.
  3. Grate the butter using the large holes on a box grater and add it into the flour mixture. Toss and pinch quickly with your fingers until all the butter pieces are well-coated in flour mixture, about 30 seconds. Add the buttermilk and mix together to form a sticky dough. Careful to not overmix.
  4. Using your fingertips, spread 2 tablespoons of butter across your work surface. Sprinkle a light layer of flour on top of the butter to prevent the biscuits from sticking. Turn the dough out onto the work surface and lightly flour your hands. Pat and form the dough into a 1/2-inch rectangle. Fold the dough into thirds like a letter and turn. Repeat this process, forming into a rectangle, patting to 1/2-inch thick and folding into thirds two more times.
  5. Lightly flour a 2 1/4-inch round cutter. Cut out the biscuits, rolling and cutting scraps until all the dough is used. Transfer the biscuits to a sheet tray lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
  6. Bake the chilled dough until the tops are golden brown and lightly crisped, 8 to 10 minutes. Let the biscuits cool on the pan for 5 minutes before removing.
  7. For the gravy: Heat a large skillet over medium-high heat. Add the bacon and sauté until crispy, 4 to 5 minutes. Use a slotted spoon to remove the bacon pieces, leaving the fat in the pan. Add the ground pork, ground fennel, garlic powder, smoked paprika and chile flakes to the pan and cook until the meat is browned and no more pink remains, 3 to 4 minutes. Add the flour to the pan and whisk until the flour is incorporated with the bacon fat to make a roux. Add the milk and sage, continuing to whisk making sure there are no clumps. Continue to stir until the mixture is thickened, 2 to 3 minutes. You can add a little more milk to thin it out if needed. Stir in the parsley and three-quarters of the reserved bacon (leaving some for garnish) and season with salt and pepper to taste.
  8. For the over-easy eggs: Heat a large sauté pan to medium-high heat and add 1 teaspoon of the canola oil. Crack 2 of the eggs into the pan. Allow the eggs to cook until the whites of the egg are no longer translucent but turn white and the edges begin to solidify. Using a spatula remove the eggs from the pan. Using a paper towel, wipe out the pan and repeat the process with the remaining 1 teaspoon of oil and 2 eggs.
  9. To serve, split a biscuit in half and smother with the gravy. Top with an over-easy egg and garnish with scallion and the remaining crispy bacon.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 1014
Total Fat 66 g
Saturated Fat 31 g
Carbohydrates 80 g
Dietary Fiber 3 g
Sugar 12 g
Protein 27 g
Cholesterol 262 mg
Sodium 1077 mg

 

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