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Hearty biscuits with creamy sausage gravy and fried eggs – a protein-packed, soul-satisfying brunch!
Warm, fluffy buttermilk biscuits smothered in a rich, creamy sausage gravy seasoned with plenty of black pepper. It's the ultimate Southern comfort food breakfast, hearty and satisfying.
Serving size: 1 serving(1 serving is 2 biscuits with approximately 3/4 cup of gravy.)
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Serving size: 1 serving
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Hearty biscuits with creamy sausage gravy and fried eggs – a protein-packed, soul-satisfying brunch!
This american dish is perfect for brunch. With 1258.35 calories and 44.31g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and 1/2 tsp of salt for the biscuits.
Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix. Turn the dough onto a lightly floured surface and gently knead 4-5 times.
Pat the dough out to a 3/4-inch thickness. Use a 2.5-inch round cutter to cut out 8 biscuits, re-patting scraps once if needed. Arrange them on the prepared baking sheet with their sides just touching to help them rise taller.
Bake for 12-15 minutes, or until the biscuits are tall, fluffy, and golden brown on top.
While the biscuits bake, make the gravy. In a large cast-iron skillet over medium-high heat, cook the ground sausage for 8-10 minutes, breaking it apart with a spoon, until browned and cooked through.
Do not drain the rendered fat. Reduce heat to medium and sprinkle 1/4 cup of flour over the cooked sausage. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low.
Let the gravy gently simmer for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. It will continue to thicken as it cools.
Stir in the black pepper, 3/4 tsp salt, and optional red pepper flakes. Taste and adjust seasoning as needed.
To serve, split the warm biscuits in half. Place them on a plate and ladle a generous amount of the hot sausage gravy over the top.
Heat oil in a non-stick frying pan or skillet over medium heat. Once hot, add the finely chopped onion and optional green chili. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the turmeric powder, red chili powder, and cumin powder to the pan. Stir well and cook for about 30 seconds until the raw smell of the spices disappears and they become fragrant.
Spread the onion mixture evenly across the bottom of the pan. Using a spoon, create four small wells in the mixture.
Gently crack one egg into each well. Sprinkle salt and freshly ground black pepper over the eggs.
Reduce the heat to low. Cook for 2-3 minutes for runny yolks (sunny-side up). For firmer yolks, cover the pan with a lid and cook for an additional 1-2 minutes, or until the whites are fully set and the yolks are cooked to your preference.
Turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve immediately with toast, roti, or pav.
