Biscuits Gravy and Ponzu Eggs

Pork Foodservice
Biscuits Gravy and Ponzu Eggs


1 7/8 pounds all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
1 pound butter (cubed, cold)
2 1/4 cups sour cream
3/4 cup mayonnaise
breakfast sausages (As needed)
flour (As needed)
milk (To taste)
salt (To taste)
black pepper (To taste)


11. For the Sour Cream Biscuits: Add all dry ingredients in a bowl, add butter and combine until small flaky pieces form. Mix mayonnaise with 1½ cup sour cream and fold into bowl. Chill, form into biscuits, add egg wash and salt. Freeze and bake frozen at 340°F with medium fan
22. For the Gravy: Brown breakfast sausage and add enough flour to make a roux. Add milk, salt and black pepper to taste and desired thickness
33. For the Ponzu Eggs:Boil eggs for five minutes and twenty seconds, chill, peel and reheat in broth of pork stock, mirin, kombu and tamari to taste
Discover more recipes from Pork Foodservice