Fried chicken, fried egg, bacon and cheese on a biscuit with sausage gravy
- Oh Sweet Basil
- Mar 22, 2016
- 2 min read
ingredients
for the biscuits 2 cups self rising flour 1/2 teaspoon salt 1/4 cup cold, unsalted butter, cut in chunks 3/4 buttermilk fresh black pepper for tops heavy cream for tops* see note
for the gravy 1 pound jimmy dean sausage 1 tablespoon butter (i know, but it adds a little more flavor) 1/3 cup plus 1 tablespoon flour 1 cup heavy cream 3 cups milk 2 teaspoons black pepper 1 pinch nutmeg 1 dash of hot sauce salt to taste, about 1/4 to 1/2 teaspoon 8 slices of bacon, cooked medium cheddar cheese, sliced fried chicken
baked egg
instructions
for the biscuits heat the oven to 425 degrees f. place the flour and salt in a large bowl and whisk to combine. add the butter and using a pastry cutter or two forks, cut the butter into the flour mixture. slowly add the buttermilk and stir in using a fork. once the dough is pulled together roll it out on a lightly floured surface and fold over onto itself a few times, adding more flour to the counter as needed until the dough is not sticky. cut out biscuits, and brush the biscuits with a little heavy cream and sprinkle with fresh black pepper. place the biscuits on a parchment paper lined baking sheet and bake for 10 to 11 minutes. remove from oven and set aside on a cooling rack. for the gravy heat a large skillet over medium high heat. crumble the sausage into a large skillet and add the butter.*see note* cook until all of the sausage is browned and add the flour, stirring with a wooden spoon to cover all of the meat. add the heavy cream and milk and bring to a boil.turn down to low heat and simmer until thickened, adding the black pepper, nutmeg and hot sauce as it cooks. salt to taste and serve immediately. to assemble open a biscuit and add the fried chicken, bacon, baked egg, cheese and gravy and top with the biscuit lid. enjoy!
notes
i accidentally brushed too much cream on the biscuits which weighed them down a little while baking. make sure you use a light hand.
the gravy has a few secrets that make it a little different than most gravies, however while there is plenty of grease it's the butter that keeps it tasting creamy and buttery and the nutmeg gives a hint of warmth instead of a bland gravy
Comments