Ingredients
The following ingredients have 12 Servings
- 1 pound roll bulk pork breakfast sausage (like Jimmy Dean)
- 2 tablespoons butter, plus more for the pan
- 1/4 cup all-purpose flour
- 2 cups milk, more or less, as needed
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon kosher salt, or to taste
- 1 cup self-rising flour
- 2 tablespoons cold unsalted butter, cubed
- 1/3 cup buttermilk
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
Instruction
- Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside.
- For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted.
- Sprinkle the flour on top of the meat a little at a time until incorporated.
- Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick.
- Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings.
- Prepare biscuits while the sausage is cooking. Cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms.
- Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish.
- Top the biscuits with the shredded cheese.
- Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top.
- Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.
