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 Milk or more if needed
Gravy
- 1 tsp Butter
- 6 oz Ground sausage
- 2 tsp All-purpose flour
- 1.5 cups Milk
- 2 tbsp Fresh parsley chopped
Eggs
- 8 Eggs
- 2 Oranges sectioned (Check the Fruit guide to substitute seasonal fruits)
- 2 tbsp Fresh chives chopped
Instructions
- Preheat the oven to 350°F. 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 milk until a dough forms. Portion the dough evenly into round discs about 1 inch thick onto the prepared baking sheet. 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.
- Fill a saucepan with water and bring to a boil. Using a slotted spoon carefully lower the eggs into the water. Cook the eggs in the water for 6 minutes for soft boiled runny yolk or longer if desiring a firm yolk. Immediatly drain the water and fill the saucepan with tap water. Let sit until you are ready to peel and serve.
- 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.
- Peel the eggs, spoon the gravy over the biscuits, top with eggs. Season with salt and pepper. Serve with oranges. Garnish with chives.
Nutrition
Calories: 505kcal | Carbohydrates: 34g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 802mg | Potassium: 530mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1267IU | Vitamin C: 39mg | Calcium: 269mg | 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 Milk or more if needed
Gravy
- 1 tsp Butter
- 6 oz Ground sausage
- 2 tsp All-purpose flour
- 1.5 cups Milk
- 2 tbsp Fresh parsley chopped
Eggs
- 8 Eggs
- 2 Oranges sectioned (Check the Fruit guide to substitute seasonal fruits)
- 2 tbsp Fresh chives chopped
Instructions
- Preheat the oven to 350°F. 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 milk until a dough forms. Portion the dough evenly into round discs about 1 inch thick onto the prepared baking sheet. 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.
- Fill a saucepan with water and bring to a boil. Using a slotted spoon carefully lower the eggs into the water. Cook the eggs in the water for 6 minutes for soft boiled runny yolk or longer if desiring a firm yolk. Immediatly drain the water and fill the saucepan with tap water. Let sit until you are ready to peel and serve.
- 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.
- Peel the eggs, spoon the gravy over the biscuits, top with eggs. Season with salt and pepper. Serve with oranges. Garnish with chives.
Nutrition
Calories: 505kcalCarbohydrates: 34gProtein: 24gFat: 30gSaturated Fat: 13gTrans Fat: 1gCholesterol: 386mgSodium: 802mgPotassium: 530mgFiber: 2gSugar: 13gVitamin A: 1267IUVitamin C: 39mgCalcium: 269mgIron: 4mg
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