Buttermik Biscuit

SAVORY

Jun 10

Breakfast Sausage Gravy, Fried Egg, Chives

Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli | Portland, OR

INGREDIENTS

Breakfast Sausage:
Yield: 1 pound
453 grams pork shoulder
7.24 grams salt
3.62 grams ground black pepper
3.3 grams brown sugar
1 gram rubbed sage

Sausage Gravy:
Yield: 2 to 3 servings
4 cups milk
Olive oil
1 cup garlic cloves, smashed
Ground black pepper
2 cups butter
2 cups all-purpose flour
4 cups parmesan stock

Buttermilk Biscuit:
Yield: 12 biscuits
480 grams bread flour
480 grams all-purpose flour
40 grams baking powder
8 grams baking soda
40 grams sugar
18 grams salt
460 grams butter, cubed
720 grams buttermilk

To Assemble and Serve:
Yield: 1 serving
Buttermilk
1 fried egg
Chopped chives

METHOD

For the Breakfast Sausage:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients. While mixing, slowly stream in ice water until the pork mixture begins to stick to the sides of the bowl. Set aside.

For the Sausage Gravy:
In a saucepan over medium-low flame, heat milk. In a sauté pan over medium-high flame, heat oil. Add Breakfast Sausage and sear until caramelized. Using a slotted spoon, remove sausage and set aside. Add garlic cloves to the sauté pan and cook until golden brown. Season with pepper and continue cooking until fragrant. Add butter and stir until melted. Whisk in flour. Slowly add warmed milk, whisking constantly until a smooth sauce develops and desired consistency is achieved. Fold in cooked sausage. Stir in stock and season with salt and pepper. Keep warm.

For the Buttermilk Biscuit:
In the bowl of a stand mixer fitted with a paddle attachment, add flours, baking powder, baking soda, sugar, and salt. Mix to combine on low speed. Add butter and continue mixing until pea-sized clumps form. Transfer mixture to a large, wide-mouthed bowl. Slowly stream in buttermilk in batches, mixing gently. Transfer mixture to a floured work surface and begin to work the dough together. Using your hands, flatten dough into a ½-inch thick square. Portion dough into 4 equal quarters, then stack the squares on top of one another. Using your hands, flatten the dough into a ½-inch thick square again. Refrigerate 30 minutes. Transfer dough back onto a work surface and roll out until ½-inch thick. Flatten into a square and refrigerate for an additional 30 minutes. Roll out the dough once more until ½-inch thick, making sure to keep it as square as possible. Portion the dough into 12 squares or circles. Transfer biscuits to an airtight container and freeze 30 minutes.

To Assemble and Serve:
Heat oven to 375°F. Place 1 Buttermilk Biscuit on a parchment-lined sheet tray. Brush the top of the Buttermilk Biscuit with buttermilk. Bake 16 to 18 minutes, or until golden brown. Cut Buttermilk Biscuit in half and place the bottom half on a serving plate. Top with fried egg followed by chives, and Buttermilk Biscuit top. Generously pour Sausage Gravy around the plate.

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