Not Your Grandma’s Biscuits and Gravy
Not Your Grandma’s Biscuits and Gravy
Brie Thompson
6
15 minutes
30 minutes
I love a classic biscuits and gravy, and this one comes with a lot more personality. Sesame scallion biscuits are baked golden, then smothered in a sausage gravy built on Wasabi Infused Olive Oil, Black Garlic Shiitake Rub, and Ponzu Barrel Aged Balsamic, with garlic and ginger for deep umami flavor. Add a runny egg on top and a sprinkle of cilantro and sesame seeds, and you have a brunch worth waking up for.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Sesame Scallion Biscuits
- 1 ½ cups Flour (*see notes for gluten free option)
- 2 ¼ tsp Baking Powder
- ¼ tsp Black Garlic Infused Sea Salt
- 1 ¼ cups Heavy Cream
- 1 Bunch Scallions, diced
- Sesame Seeds, for sprinkling
Sausage Gravy
- 3 Tbsp Wasabi Infused Olive Oil
- 1 lb Ground Pork
- ½ tsp Black Garlic Infused Sea Salt
- 2 tsp Black Garlic Shiitake Rub
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 6 Garlic Cloves, minced
- 2 Tbsp Ginger, grated
- 5 Tbsp Flour (*see notes for gluten free option)
- 2 to 3 cups Milk
- 2 to 3 tsp Worcestershire Sauce
Eggs
- 2 Tbsp Wasabi Infused Olive Oil
- 6 Eggs
To Serve
- Green Onions, to garnish
- Cilantro, to garnish
- Sesame Seeds, to garnish
Directions
- Preheat the oven to 450°F.
- Combine the flour, baking powder, Black Garlic Infused Sea Salt, heavy cream, and scallions in a large bowl. Mix until just combined.
- Scoop the dough into 1 to 2 oz balls and place them on a parchment lined baking sheet. Sprinkle with sesame seeds. Bake until the bottoms are golden brown, about 10 minutes. This makes about 18 one ounce biscuits or 9 two ounce biscuits.
- Meanwhile, heat 3 Tbsp Wasabi Infused Olive Oil in a large pan over medium heat. Add the ground pork and cook until browned. Season with Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, Ponzu Barrel Aged Balsamic, garlic, and ginger.
- Sprinkle in the flour and stir constantly until the raw flour taste cooks out, 2 to 3 minutes. Gradually add the milk, about ½ cup at a time, stirring until the gravy reaches your desired consistency. Stir in the Worcestershire sauce, adjusting to taste.
- Heat 1 tsp Wasabi Infused Olive Oil in a separate pan over medium heat for each egg. Add the egg and cover with a lid once the edges start to set. Cook until the whites are completely set and the yolks remain runny, 3 to 4 minutes.
- To assemble, place a layer of biscuits on each plate and spoon the sausage gravy over the top. Top each with an egg. Garnish with green onions, cilantro, and sesame seeds. Serve immediately.