Breakfast Biscuit & Gravy

Prep Time 10

Cook Time 20

Servings servings

Calories 522kcal

Preheat the oven to 375°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 until its crumbled in fine. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into oven and bake for about 15 minutes, or until cooked in the center (toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.
For the gravy: Heat the oil in a saucepan over medium heat. Brown the sausage breaking it up into smaller pieces as it cooks. Stir in the flour until fully incorporated. Whisk in the milk bring to a simmer until it starts to become thick and creamy. Stir in the scallions and season with salt and pepper to taste. Cover with a lid and set aside. Reheat on low just to warm if needed.
For the eggs: Heat the oil in a nonstick pan over medium heat. Crack in the eggs and cook until the whites of the eggs are firm. If needed add a tablespoon or two of water to the pan and cover with a lid to help firm the whites faster. Season with salt and pepper.
Spoon the gravy over the biscuits, serve with eggs and pear. Garnish with scallions.