Miss Stephanie’s Biscuits
My beautiful wife, Stephanie, may live in New York, but when it comes time for breakfast, she is still a Texas girl through and through. She can put away a plate of biscuits, sausage, and cream gravy like nobody’s business. This dish was created in her honor. I highly recommend making your own sausage patties; it’s so easy to do, and it puts you in total control of what you are eating. Think fresh herbs and garlic as opposed to the nitrates and excessive sodium you’ll find in many supermarket sausages. A healthy dose of black pepper punches up the flavor of the silky cream gravy.
Recipe information
Yield
Serves 4
Ingredients
CREAM GRAVY
Preparation
Step 1
Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
Step 2
Form the sausage mixture into 8 patties, each 1/2 inch thick. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
Step 3
Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.
Step 4
Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley. Serve 2 biscuits per person, with the eggs and biscuit tops on the side.
CREAM GRAVY
Step 5
Put the milk in a small saucepan and bring to a simmer over medium heat.
Step 6
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with the salt and pepper. Serve warm.
