Smoked White Cheddar Biscuits with Pork Sage Gravy

Source: Wisconsin Milk Marketing Board

Biscuits with sausage gravy are a hearty breakfast staple in the South. Chef Pineda gives the classic a twist by incorporating smoked cheddar into the biscuit dough and making a rich, spicy, from-scratch gravy with ground pork. Sunnyside-up eggs complete the dish—a satisfying start for a chilly winter morning.  

Steps

1. Prepare Biscuits: Preheat oven to 450°F. In large bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with pastry blender until mixture is crumbly. Add buttermilk and cheese; stir just until combined.
2. Turn dough onto floured work surface. Flatten and gently fold dough over on itself 5 or 6 times. Press into 8-in. circle, about 1 in. thick.
3. With floured 2 3/4-in. round biscuit cutter, cut dough into biscuits. Press scraps together and cut additional biscuits, cutting 16 in all.
4. Place biscuits on baking sheet so they barely touch. Bake 12 to 17 minutes or until golden brown. Cool on wire racks.
5. Prepare Gravy: In 12-in. heavy skillet (cast iron or heavy steel) over medium heat, cook pork, stirring often, until thoroughly cooked. Drain, reserving 1/4 cup drippings in skillet.
6. Place pork on paper-towel lined plate. Add butter to skillet drippings and melt. Stir in flour; cook until flour is browned, scraping up browned bits from skillet. Gradually stir in milk and cream. Stir constantly until mixture thickens and boils. Stir in hot sauce, sage and pork. Heat thoroughly. Season to taste with salt and pepper.
7. Per serving, split 2 biscuits and place on plate. Ladle 1 cup gravy over biscuits; top with 1 or 2 eggs, if desired.