Are you ready to put all your eggs in one biscuit? This massive biscuit and gravy is the perfect Southern breakfast fit for a crowd. One huge biscuit is smothered with sausage gravy before getting topped with ten fried eggs for a truly jumbo morning spread. If biscuit-making is scaring you already, don’t fear—this all-butter biscuit is absolutely foolproof.
The best part is that most of this dish can be made in advance. The biscuit can made up to the point of baking and stored wrapped up in the freezer. Then, just brush with butter and bake (nobody will be able to sleep through the smell of butter wafting through the kitchen). Same goes with the gravy: Make it in advance and reheat while the biscuit bakes. Then just fry up the eggs and you’re good to go.
Jumbo Biscuit and Gravy
photo by cory green
For the Biscuits
5 cups all-purpose flour, plus more for dusting
2 ½ tablespoons baking powder
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon baking soda
4 sticks unsalted butter, frozen and coarsely grated
2 cups buttermilk
For the Gravy
2 tablespoons olive oil
1 pound ground pork
2 garlic cloves, minced
1 Vidalia onion, minced
1 tablespoon minced oregano
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk
Kosher salt, to taste
For Baking and Serving
4 tablespoons unsalted butter, melted
Flaky sea salt, for garnish
2 tablespoons olive oil
10 eggs, cracked into a bowl
Thinly sliced scallions, for garnish
How to Make It
Make the biscuits: In a large bowl, whisk together the flour, baking powder, sugar, salt, baking soda and paprika. Add the butter and toss to combine with the dry ingredients. Add the cream and, using your hands, knead until a crumbly dough forms.
Transfer to a clean work surface and knead until smooth. Shape into a rectangle and lightly dust with flour. Roll into a 9-by-12-inch rectangle and fold into thirds like a letter. Dust again with flour and rotate 90°. Repeat the process of rolling out and tri-folding 2 more times.
Dusting with flour as needed, roll the dough into a 12-inch circle. Using a sharp knife, trim ¼ inch off each edge of the rectangle and discard to allow proper rising. Transfer the circle to a parchment-lined sheet pan. Wrap the pan with plastic and freeze for 1 hour.
Meanwhile, make the gravy: In a medium saucepan, heat the olive oil over medium heat. Add the ground pork and cook, stirring often, until golden, 6 to 8 minutes. Add the garlic, onions and oregano, and cook until softened and beginning to caramelize, 8 minutes.
Stir in the butter to melt, then stir in the flour and cook for 1 minute. Slowly pour in the milk until incorporated and bring to a simmer. Cook, stirring often, until thickened, 5 minutes. Season with salt and set aside.
Preheat the oven to 400°. Take the pan out of the freezer and discard the plastic. Brush with the melted butter and sprinkle with flaky sea salt. Bake, rotating halfway through, until golden brown and puffed, 35 minutes. Let cool for 10 minutes.
Meanwhile, cook the eggs: In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add the eggs and cook, covered, until sunny-side up, 4 to 5 minutes. Season with flaky sea salt.
Transfer the biscuit to a platter and cut in half crosswise. Spoon the gravy over the bottom half, then top with the fried eggs. Place the top half of the biscuit over the eggs, then garnish with scallions and serve.
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