Saturday, August 2, 2014

Biscuits and Gravy Benedicts

Biscuits and Gravy Benedicts

Recipe by William Colsher
Yield: 2 servings
Calories per serving: Half of 'em
Fat per serving: HaHaHaHa
  • 300 grams Milk
  • 1 Dried Ancho Chili

  • 4 Large Eggs - 2 per serving

  • 185 grams AP Flour
  • 185 grams Cake Flour
  • 12 grams Baking Powder
  • 12.5 grams Sugar
  • 3.25 grams Salt
  • 113 grams (1 stick) Cold Butter, cut into half inch chunks
  • 165 grams Milk or Butter Milk

  • 160 grams Bulk Breakfast Sausage
  • 40 grams Rendered Bacon Fat
  • 15 grams AP Flour

  • 250 grams Bulk Breakfast Sausage
Cooking Directions

    Ancho Milk

  1. Cut the ancho chili in half and remove the stem and seeds.
  2. In a small sauce pan combine the milk and chili and bring to a simmer over medium heat.
  3. Allow the mixture to cool, then transfer it to an airtight container.
  4. Seal the container and place it in the refrigerator overnight. Place the bowl of the food processor and the metal blade in the freezer.

  5. 63° Eggs - Part 1
  6. Preheat a water bath to 63° C. Preheat your oven to 425° F
  7. Place the eggs in a bowl so they do not bang around and lower it into the water bath.
  8. Into the pool with the 72 Hour Short Ribs
  9. Cook for 50 minutes. If the eggs are not to be served immediately they may be chilled in an ice bath and refrigerated for 2 or 3 days and re-warmed at 55° C prior to service.

  10. Biscuits

  11. Combine the dry ingredients and sift them into the chilled bowl of the food processor fitted with the chilled metal blade.
  12. Add the butter and pulse the mixture until it is well combined.

  13. Add the milk in a stream and continue to pulse just until a ball begins to form.

  14. On a floured surface roll the dough out to about a half inch thickness. 

  15. Cut 3 inch circles and place them on a baking sheet covered with parchment paper.
  16. Bake the biscuits in the 425° F oven for 15 minutes or until puffed and golden brown.

  17. Sausage Gravy
  18. Bring the Ancho milk to a simmer in a small sauce pan.

  19. Melt the rendered bacon fat in a saucepan over medium and add the crumbled sausage. Cook until the sausage is well browned.
  20. Sprinkle the flour over the sausage and mix well. Cook, stirring, for a minute without browning the flour.
  21. Slowly add the Ancho milk, whisking constantly. 
  22. Continue cooking, whisking until the mixture thickens. Add more milk if the mixture is too thick or beurre manie if too thin.

  23. Add salt and pepper to taste.

  24. Sausage Patties

  25. Make 2 sausage patties per serving and fry over medium heat until done to taste. They should be as wide as the biscuits and as thick as you like them.
  26. Cover and keep warm.

  27. 63° Eggs Part 2
  28. Bring a sauce pan of water deep enough for the eggs to be completely submerged to a simmer.
  29. Crack the large end of a 63° egg and carefully trim away the shell and membrane back to the widest part of the egg shell.

  30. Ready for a quick poach

  31. Bloop the egg out into a small bowl and carefully lift it out with a slotted spoon. Discard the loose white bits.
  32. Carefully transfer the egg to the simmering water and gently give it a spin. Let it cook for 30 seconds. Just long enough to firm up the white. Gently set the egg on paper towels to drain and repeat for each egg.

  33. Assembly

  34. Halve a biscuit horizontally and place the halves on a plate.

  35. Place a sausage patty on each biscuit half.

  36. Carefully place a 63° egg on each sausage patty.
  37. Cover the whole thing with sausage gravy.
  38. Serve immediately.


Biscuits - I'm the worst biscuit maker on the planet. Feel free to ignore that recipe and use your favorite.

63° Eggs: If you don't have an immersion circulator (why not?) poach 'em the old fashioned way. Once you make 63° Eggs you'll never go back to the old way.

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