Ingredients
Biscuits
- 3/4 cup All-purpose flour
- 1/3 tbsp Sugar
- 1/3 tbsp Baking powder
- 1/3 tsp Salt
- 2 tbsp Butter
- 1/4 cup Buttermilk or more if needed
Gravy
- 1 tsp Butter
- 6 oz Ground sausage
- 1 tsp All-purpose flour
- 1.5 cups Milk
- 2 tbsp Fresh parsley chopped
Eggs
- 4 tsp Extra-virgin olive oil
- 8 Eggs
- 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 375°F and place the oven rack in the middle level of the oven. Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
- In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork. Mix in the buttermilk until a dough forms.
- Portion the dough evenly onto the prepared baking sheet about 1-inch thick. Place into oven and bake for 12-15 minutes, or until cooked in the center (toothpick inserted should come out clean). Let cool a few minutes before slicing in half.
- For the gravy: Heat the butter in a saucepan over medium heat. Brown the sausage breaking it up into smaller pieces as it cooks. Stir in the flour and cook while stirring for 1 minute. Whisk in the milk and parsley bring to a simmer until it starts to become thick and smooth. Season with salt and pepper to taste. Cover with a lid and set aside.
- Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan and cook until the whites start to set. Flip the eggs over gently and cook for 30 seconds more. Season with salt and pepper.
- Serve the sausage gravy over the biscuit with the eggs and blackberries.
Nutrition
Calories: 522kcal | Carbohydrates: 29g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 811mg | Potassium: 465mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1132IU | Vitamin C: 11mg | Calcium: 251mg | Iron: 4mg
Breakfast Biscuit & Gravy
Ingredients
Biscuits
- 3/4 cup All-purpose flour
- 1/3 tbsp Sugar
- 1/3 tbsp Baking powder
- 1/3 tsp Salt
- 2 tbsp Butter
- 1/4 cup Buttermilk or more if needed
Gravy
- 1 tsp Butter
- 6 oz Ground sausage
- 1 tsp All-purpose flour
- 1.5 cups Milk
- 2 tbsp Fresh parsley chopped
Eggs
- 4 tsp Extra-virgin olive oil
- 8 Eggs
- 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Preheat the oven to 375°F and place the oven rack in the middle level of the oven. Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
- In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork. Mix in the buttermilk until a dough forms.
- Portion the dough evenly onto the prepared baking sheet about 1-inch thick. Place into oven and bake for 12-15 minutes, or until cooked in the center (toothpick inserted should come out clean). Let cool a few minutes before slicing in half.
- For the gravy: Heat the butter in a saucepan over medium heat. Brown the sausage breaking it up into smaller pieces as it cooks. Stir in the flour and cook while stirring for 1 minute. Whisk in the milk and parsley bring to a simmer until it starts to become thick and smooth. Season with salt and pepper to taste. Cover with a lid and set aside.
- Heat the oil in a non-stick pan over medium heat. Crack the eggs into the pan and cook until the whites start to set. Flip the eggs over gently and cook for 30 seconds more. Season with salt and pepper.
- Serve the sausage gravy over the biscuit with the eggs and blackberries.
Nutrition
Calories: 522kcalCarbohydrates: 29gProtein: 24gFat: 34gSaturated Fat: 13gTrans Fat: 1gCholesterol: 387mgSodium: 811mgPotassium: 465mgFiber: 3gSugar: 9gVitamin A: 1132IUVitamin C: 11mgCalcium: 251mgIron: 4mg
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