Buttermilk Biscuits Eggs And Gravy Recipes

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SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6



Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy image

Steps:

  • Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

2 tablespoons extra-virgin olive oil, or unsalted butter
8 large eggs
8 Flaky Buttermilk Biscuits
Sausage Gravy
Coarse salt and freshly ground pepper, to taste
Hot sauce, such as Tabasco, to taste

BISCUITS & GRAVY & EGGS EXTRAORDINAIRE

The art of making this classic southern "stick-to-your-ribs-and-leave-you-smilin'-all-day" breakfast is, unfortunately being lost to the fat-phoebic. EVERYONE should know how to make a truly great Biscuits & Gravy breakfast, if not just to see your man smile from ear to ear one Saturday morning a year (right before he has to mow the lawn ;-) ) I *have* been known to run to our local McDonalds at 6am and pick up a few of their terrific plain biscuits, on lazy days. P.S. Found an even EASIER (and maybe BETTER) biscuit recipe here on 'Zaar http://www.recipezaar.com/58913 ).

Provided by Pellerin

Categories     Breads

Time 50m

Yield 9 Biscuits, 6-8 serving(s)

Number Of Ingredients 20



Biscuits & Gravy & Eggs Extraordinaire image

Steps:

  • 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 ½ 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.

Nutrition Facts : Calories 865.1, Fat 61.1, SaturatedFat 26.8, Cholesterol 411.2, Sodium 1578.1, Carbohydrate 46, Fiber 1.2, Sugar 2.6, Protein 31.8

2 cups flour (all-purpose or soft flour, sifted)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt (regular table salt, not kosher)
2 tablespoons butter, very cold
1 tablespoon butter flavor shortening, very cold
1 tablespoon lard, very cold (YES, lard! or shortening, if you're chicken)
1 cup buttermilk (chilled in freezer 15-20 minutes)
2 tablespoons butter (salted, melted)
12 ounces pork sausage (Jimmy Dean regular bulk, not links)
7 slices bacon (Applewood Smoked or other hardwood-smoked)
4 cups milk (not skim)
3 tablespoons butter
3 -4 tablespoons flour
salt & pepper
8 eggs
2 tablespoons half-and-half cream or 2 tablespoons cream
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper

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