Boudin Sausage Patties, Fried Egg and Buttermilk Biscuits

Ingredients

• 2 large Egg
• 1 tbsp Ghee (Can be substituted with vegetable oil)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Black Pepper Powder (Freshly ground is best)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.

2. 2

   Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.

3. 3

   Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.

4. 4

   Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.

5. 5

   Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.

Ingredients

• 2.5 cup all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp salt
• 0.5 cup unsalted butter (1 stick (113g), very cold and cut into small cubes)
• 1 cup buttermilk (very cold)

Instructions

1. 1

   Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.

2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.

3. 3

   Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.

4. 4

   Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.

5. 5

   Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.

6. 6

   Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.

7. 7

   Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.

8. 8

   Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.