What's better than waking up to a breakfast of fresh biscuits, sausage gravy, and poached eggs? Not a lot. Especially when you wake up to good friends who are ready to assist you in cooking such a tasty meal!
While I got to work on the sausage gravy, my friend Molly prepared the biscuits using a recipe from the Betty Crocker Cookbook. With the oven preheating to 450° she mixed together:
2 cups of flour
1 tablespoon of sugar
3 teaspoons of baking powder
1 teaspoon of salt
Next she cut a 1/2 cup of shortening into the flour mixture by pulling two knives through the ingredients in opposite directions. Once the mixture turned into small crumbs she stirred in 3/4 cup of milk.
Then the dough was placed on a floured surface and kneaded about ten times, rolled flat until 1/2 inch thick, and cut into circles using a water glass.
To finish, they were baked in the oven on an ungreased cookie sheet for ten minutes.
I started to make the sausage gravy by browning some breakfast sausage. When it was cooked through I removed the sausage and left the grease in the pan. Next I added a couple of tablespoons of flour to the grease and mixed it together for a few minutes until it was brown. Then I poured in a cup of milk and stirred it together until thick. After that I added the cooked sausage back into the gravy and seasoned it with salt and pepper. Simple yet delicious.
After the sausage gravy was good to go and the biscuits were almost done baking I poached some eggs. I filled a large pot with about an inch of water and a splash of white wine vinegar and set it to medium heat. When the water was just starting to bubble I would crack an egg into a dish then release the raw egg from the dish right onto the surface of the water, and used a wooden spoon to gently nudge the whites over the top of the yolk. This helps to keep the egg together as it poaches. After about four minutes I removed each egg using a slotted spoon and placed them onto the sausage-gravy covered biscuits, which we had cut in half.
The breakfast was absolutely amazing. It's a little heavy for an early-morning breakfast, but I guarantee that you will be full for hours. Enjoy!