1 buttermilk biscuit, see recipe below
3 ounces sausage gravy, see recipe below
2 strips thick cut bacon, cooked until crisp
1 slice Cheddar
1 fried egg
green onions, finely chopped
French fried onions, see recipe below
Break the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay crispy bacon on top. Dress with the gravy, then the cheese. Top with the fried egg and cover with the other half of the biscuit. Cover with additional gravy and French fried onions. Dress the plate with green onions and serve.
White Sausage Gravy
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F. In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
1 small onion
1 cup milk
1 cup all purpose flour
peanut oil for frying
Slice the onion into thick rings. Cut rings in half. Soak the onion slices in milk for about five minutes. Then use a fork to run the rings through the bowl of flour to coat evenly. Fry in batches, stirring as needed to brown evenly. Drain on paper towels and season with salt as needed.