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Biscuits & Gravy & Eggs Extraordinaire Recipe

Biscuits & Gravy & Eggs Extraordinaire Recipe

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Ingredients:

Serving

2 cups flour ( all-purpose
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt (regular table , not kosher)
2 tbsp butter, very cold
1 tbsp butter flavor shortening, very cold
1 tbsp lard , very cold (yes, ! or shortening , if you're chicken)
1 cup buttermilk (chilled in freezer 15-20 minutes)
2 tbsp butter ( salted, melted)
12 oz pork sausage ( jimmy dean regular bulk, not links)
7 slices bacon ( applewood smoked
4 cups milk ( not skim)
3 tbsp butter
3 -4 tbsp flour
salt & pepper
8 eggs
2 tbsp milk or 2 tbsp half-and-half cream or 2 tbsp cream
1 1/2 tbsp unsalted butter
1/4 tsp salt
1/8 tsp black pepper

Directions:

To save time, make gravy the night before, and let flavors meld. That way, all you have to do in the morning are the biscuits and eggs 8-).
GRAVY: On MEDIUM (not high) heat, crumble and sauté sausage – remove to plate.
On MEDIUM heat, gently brown bacon – remove to plate & crumble.
In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon. Add butter to melt.
Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk. Gently bring to a simmer for several minutes to thicken. Stir in crumbled sausage and bacon. Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now). Makes 5 cups.
BISCUITS: Preheat oven to 450°.
In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a 1/2 cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, “shoulder-to-shoulder”- they’ll rise better, and not get too brown. You don’t want to give them a chance to rise, until they hit the oven. Gently reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter. Makes about 9 two to three-inch biscuits.
EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. Season with salt & pepper.
SERVE: Split a biscuit. Dot with butter. Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.35 Kcal (2832 kJ)
Calories from fat	406.43 Kcal
		% Daily Value*
Total Fat	45.16g	69%
Cholesterol	222.51mg	74%
Sodium	1635.19mg	68%
Potassium	703.26mg	15%
Total Carbs	45.4g	15%
Sugars	6.98g	28%
Dietary Fiber	4.14g	17%
Protein	22.58g	45%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	4%
Iron	3.7mg	20%
Calcium	403.6mg	40%

Amount Per 100 g
Calories	213.99 Kcal (896 kJ)
Calories from fat	128.59 Kcal
		% Daily Value*
Total Fat	14.29g	69%
Cholesterol	70.4mg	74%
Sodium	517.36mg	68%
Potassium	222.5mg	15%
Total Carbs	14.36g	15%
Sugars	2.21g	28%
Dietary Fiber	1.31g	17%
Protein	7.14g	45%
Vitamin C	0.1mg	1%
Iron	1.2mg	20%
Calcium	127.7mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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