Cheddar Biscuits & Bacon Gravy with Fried Eggs
Cheddar Biscuits & Bacon Gravy with Fried Eggs
Biscuits and gravy is some true comfort food. Growing up in NY, it wasn't something I really ate. Even though I live in the food capital of the world, finding biscuits in a restaurant is few and far between. Whenever I go down south to visit my husband's family and we go out for brunch, I always order the biscuits and gravy! The issue is, I always find that they're so heavy. This biscuits and gravy recipe is pretty classic but elevated with a few ingredients. The chives provide some freshness and the sharp cheddar adds tang. The red wine vinegar in the gravy helps balance it out, making it "just right" (and a dish my husband said needs to be made once a week).
Equipment
- large bowl
- whisk
- grater
- sheet pan
- silpat or pacrhment paper
- 2 pans
- wooden spoon
Ingredients
Biscuits
- 1 1/4 cup organic unbleached all-purpose flour
- 1 tbs baking powder
- 1/2 tbs organic raw cane sugar
- 1/2 tsp kosher salt
- 4 tbs organic unsalted butter very cold
- 1/2 cup organic grass fed whole milk very cold
- 1/2 tsp white vinegar
- 1/4 cup sharp cheddar cheese hand grated
- 1/4 cup chives chopped
- 1/2 tsp freshly cracked black pepper
- 1 tbs organic unsalted butter melted
Bacon Gravy
- 4 stripes high quality minimally processed bacon
- 2 tbs organic unbleached all-purpose flour
- 1/2 cup organic grass fed whole milk
- kosher salt
- freshly cracked black pepper
- 1 tsp red wine vinegar
Eggs
- 8 large organic eggs
- 1/4 cup sharp cheddar cheese
- 2 tbs chopped chives
- kosher salt
- freshly cracked black pepper
Instructions
Biscuits
- Preheat the oven to 425℉.
- Place 1/2 cup of milk into a measuring glass. Add the vinegar and place back into the fridge.
- In a large bowl combine the flour, sugar, salt, baking powder, and black pepper. Whisk to combine.
- Using the grater, grate the butter into the flour. Gently toss the butter into the flour mixture. Add the chives and grated cheese. Gently toss to combine.
- Remove the milk from the fridge. Make a well in the center of flour mixture. Add the milk and mix to combine with the wooden spoon.
- Place a slipat or parchment paper on top of the sheet pan. Dump the dough onto the silpat lined sheet pan. Gently form into a rectangle. Fold over in half and gently pat into a rectangle again. Repeat 2 more times. Cut into 8 equal square portions. Place back in the fridge until the oven has come up to temp.
- Melt a tbs of butter. Once the oven has come up to temp, remove the biscuits, and brush the tops with melted butter. Place in the oven and cook for 20 minutes (until the top is lightly browned).
Gravy
- While the biscuits are cooking, in a large frying pan over medium heat, place the bacon in the skillet. Let it cook for about 10 minutes, flipping occasionally.
- Once the bacon has cooked, remove and set aside. Reduce the heat to low, sprinkle the flour into the bacon grease. Whisk to combine and let the raw flour cook out for a minute. Slowly whisk in the milk. Continuously whisking, add a large pinch of salt and several grinds of freshly cracked black pepper. If it becomes to tight, add a few extra splashes of milk to loosen it up. Add the red vinegar, a pinch of salt and a few more grinds of fresh cracked black pepper. Taste and add vinegar, salt or pepper if necessary.
Eggs
- In a non stick skillet over low heat, add the remaining melted butter to the pan. Crack the eggs into the pan. Season with a pinch of salt and a few grinds of freshly cracked black pepper. Sprinkle with chives and the shredded cheese. Cover and cook until the whites have just set ~5 minutes.
Plating
- To plate, cut open the biscuits, top with gravy, a fried egg and some more gravy and chives for garnish.
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