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1
Slice each biscuit in half and put a sausage patty on the bottom half of each.
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2
Top with cream gravy and parsley.
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3
Serve 2 biscuits per person with eggs on the side.
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4
Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper.
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5
Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
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6
Form the mixture into 8 patties, each 1/2 inch thick.
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7
Heat a nonstick pan over medium-high heat.
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8
Cook the patties until golden brown and just cooked through, about 5 minutes per side.
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9
Melt the butter in a small saucepan over medium heat.
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10
Whisk in the flour and cook for 1 minute without browning.
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11
Slowly whisk in the warm milk.
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12
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes.
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13
Season with 1 teaspoon salt and 1/4 teaspoon pepper.
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14
Serve warm.
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15
Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
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16
Combine the flour, baking powder, baking soda and salt in a large bowl.
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17
Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
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18
Add the buttermilk and mix gently until the mixture just begins to come together.
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19
Scrape the dough onto a lightly floured counter.
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20
Pat into a 10-by-12-inch rectangle, about 3/4 inch thick.
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21
Use a 2-inch round cutter to cut out biscuits.
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22
Press together the scraps and repeat.
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23
Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total).
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24
Bake until light golden brown, 12 to 15 minutes.
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25
Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
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26
Photograph by Con Poulos
