Breakfast Biscuit & Gravy

Prep Time 10

Cook Time 20

Servings servings

Calories 505kcal

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.