Not Your Grandma’s Biscuits and Gravy
A bold twist on a comfort-food classic featuring sesame scallion biscuits topped with savory pork gravy, runny eggs, and fresh herbs. This recipe blends rich, umami flavors with bright garnishes for a modern take on biscuits and gravy.
Serves 6 • Prep Time: 10 minutes • Cook Time: 30 minutes
Sesame Scallion Biscuits
- 1 1/2 cups Flour
- 2 1/4 tsp Baking Powder
- 1/4 tsp Black Garlic Infused Sea Salt
- 1 1/4 cup Heavy Cream
- 1 Bunch Scallions, diced
- Sesame Seeds
Sausage Gravy
- 5 Tbsp Wasabi Infused Olive Oil, divided
- 1 lb Ground Pork
- 1/2 tsp Black Garlic Infused Sea Salt
- 2 tsp Black Garlic Shiitake Rub
- 2 Tbsp Ponzu Barrel Aged Balsamic
- 6 Cloves Garlic, minced
- 2 Tbsp Ginger, grated
- 5 Tbsp Flour
- 2–3 cups Milk
- 2–3 tsp Worcestershire Sauce
- 6 Eggs (one for each serving)
- Green Onions, Cilantro, and Sesame Seeds, to serve
- Preheat the oven to 450°F. In a mixing bowl, combine the flour, baking powder, Black Garlic Infused Sea Salt, heavy cream, and diced scallions. Mix until just combined.
- Scoop the dough into balls, about 1–2 oz each, and place them on a parchment-lined baking sheet. Sprinkle with sesame seeds. Bake for 10 minutes, or until the bottoms are golden brown. This should make about 18 one-ounce biscuits or 9 two-ounce biscuits.
- While the biscuits bake, heat 3 tablespoons of Wasabi Infused Olive Oil in a large pan over medium heat. Add the ground pork and brown. Season with Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, Ponzu Barrel Aged Balsamic, garlic, and grated ginger.
- Sprinkle in flour and stir constantly for 2–3 minutes to cook out the raw flour taste. Gradually add milk about 1/2 cup at a time, stirring until the gravy reaches your desired consistency. Finish with Worcestershire sauce and adjust to taste.
- In a separate pan, heat 1 tsp of Wasabi Infused Olive Oil over medium heat per egg. Add the egg to the pan, covering with a lid once the edges start to set. Cook until the whites are completely set but the yolks remain runny, about 3–4 minutes.
- To assemble, place a layer of biscuits on each plate, spoon over the sausage gravy, and top each with an egg. Garnish with green onions, cilantro, and sesame seeds. Drizzle with a little balsamic if desired. Serve immediately.