Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU BREAKFAST SAUSAGE AND GRAVY
Cook the Fullblood Wagyu breakfast sausage in large sauce pan (4 quarts) over medium heat. Break up the sausage into small pieces with the back of a spoon. Cook for around 5 minutes or until browned and cooked through.
Add the diced onion, and cook (about 3-5 minutes) until onions are translucent.
Add in butter until melted, and mix in the all purpose flour.
Cook this mixture, stirring constantly for 5 minutes.
Then, gradually whisk in the whole milk.
Bring to a boil, while whisking constantly.
Reduce the heat to medium, and continue to whisk until the mixture is thick (usually takes about 10 minutes).
Stir in the crushed red pepper flakes and hot sauce. Season to taste with Kosher salt and freshly ground black pepper.
PREPARING THE HOMEMADE BISCUITS
(Yields a Dozen 3-Inch Biscuits)
In a bowl, sift together the all purpose flour, sugar, baking powder, and salt.
Grate the cold butter (using a cheese grater in the same fashion you’d grate cheese) into the dry ingredients.
Add the half and half until dough forms. Be careful not to over-mix.
Place the dough onto a lightly floured board, and knead by hand for 30 seconds.
Roll dough flat to 1” thick. Then, cut into circles with a sharp 3-inch cutter.
Place cut dough (12 circles) on a parchment-lined baking tray.
Brush the dough with half and half.
Bake at 375 degrees for around 15-20 minutes or until the biscuits are golden brown.
Before serving, cut the biscuits in half. Toast both sides in the oven until the cut sides are toasty and golden.
Place the cut biscuits on a plate. Pour a generous amount of gravy over them.
We suggest making a couple of over-easy eggs and adding them to the plate, as these pair nicely with the biscuits and gravy!
Serve, and enjoy!